So you can probably tell by now that I really like chocolate chip cookies. I think I’ve posted at least 3 different recipes for them this year. Yeah, I like them a lot & now I have a new reason to like ’em. They are delicious in this recipe that uses whole wheat flour & rolled oats. Zero white flour. That makes me happy. They passed the kid critics without a hitch. They had no idea they were any different than the “normal” ones. Another new staple in my house! Thanks to my friend Lindsay for sharing the recipe which she got from here.
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
NUTRITION INFORMATION: Per cookie: 99 calories; 5 g fat (2 g sat, 2 g mono); 11 mg cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 64 mg sodium.
MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 2 month