I guess you could say I'm on a bit a bit of a 'whole wheat' kick lately, ha ha (whole wheat cranberry muffins here). I've always loved subbing in some extra goodness when I'm baking. I love oatmeal cookies with chocolate chips - there's nothing wrong with raisins, but chocolate is just better, right? Add in a bit of whole wheat flour and you can feel good about packing along a few of these treats in your lunch bag.
*In the recipe below I used 1/3 cup of old fashioned rolled oats and 1/3 cup of quick oats. I like the combo because it gives a nice texture to the cookies. The large flake oats give nice texture and make the cookies really feel 'oatmealish' and the quick oats keep it a bit softer, while still giving great flavour. If you don't have one or the other, you can use 2/3 cup of whatever you have on hand.
Whole Wheat Oatmeal Chip Cookies
- 1/2 cup coconut oil
- 2/3 cup lightly packed brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/3 cup old fashioned rolled oats*
- 1/3 cup quick oats*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Preheat oven to 350 F with the oven rack in the middle position and line a large baking sheet with parchment paper.
In the bowl of your stand mixer cream the coconut oil with the brown and white sugar. When they are well combined, add the egg and vanilla and beat until smooth and fluffy.
In another bowl mix the flour, oat (s), baking powder, baking soda and salt. Whisk to combine.
Add the dry ingredients and the chocolate chips to the bowl of the stand mixer and combine on low speed. Don't overmix.
Use a cookie scoop or tablespoon to scoop out cookies onto the baking sheet, leaving about 2 inches between cookies. Bake for about 12 minutes, until the cookies look lightly browned around the edges.
Recipe adapted from www.twopeasandtheirpod.com