Whole Wheat Oat Chocolate Cookies
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.8 out of 5 stars
(150)
Ingredients
12 cookies
- 4 tablespoons (50 grams) raw or turbinado sugar
- 1/2 cup dark (95 grams) light or dark brown sugar
- 1/2 cup (115 grams) unsalted butter, at room temperature for a hand-mixer; cold is fine for a stand-mixer
- 1/2 teaspoon fine sea salt
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 cup (95 grams) whole wheat flour
- 1/4 cup (25 grams) wheat germ, wheat bran, oat bran, or a finely chopped nut of your choice (I like walnuts)
- 1 1/2 cups (120 grams) old-fashioned rolled oats
- 1 cup (6 ounces) chocolate chips, or semisweet chocolate, chopped into chunks
- Flaky sea salt, if you wish
How would you rate this recipe?
Preparation
Step 1
Heat oven to 350 degrees F and line a large baking sheet with parchment paper.
Step 2
In a large bowl, beat sugars, butter (if cold, in chunks), and salt together until fluffy.
Step 3
Add egg and vanilla, and beat until mixed.
Step 4
Sprinkle baking powder and baking soda over batter and beat until very well-combined, then a few more times around the bowl.
Step 5
Scrape bowl down.
Step 6
Add flour, wheat germ, oats, and chocolate and mix just until the flour disappears.
Step 7
Arrange 3-tablespoon mounds of cookies 3 inches apart on the baking sheet.
Step 8
Sprinkle each with a couple flakes of sea salt.
Step 9
Bake for 12 to 14 minutes.
Step 10
Cookies will be golden brown all over.
Step 11
Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack.
Step 12
Extra dough will keep in fridge for 3 days, and longer in the freezer.
Step 13
I like to scoop then freeze it on a tray; once solid, I’ll pack them tightly in a freezer bag.
Step 14
You can bake them directly from the freezer; it usually only takes 1 to 2 minutes longer.
Step 15
Cookies baked from cold will spread less.
Step 16
Save recipe for the next time?
Chef's notes
This makes just a small batch, perfect for our weekday needs. I promise you will not regret it if you make double.
I like these cookies best with old-fashioned rolled oats, the heartier, the better texture. [I’m using Bob’s Red Mill here.]
I’ve made these before with medium rye flour, instead of whole wheat, and they were delicious.
I make these with a leveled 3-tablespoon scoop, this one.
Baked right after you mix it, the cookies can spread to about 3.25 to 3.5″; after chilling in the fridge, even just a couple hours, they stay more heaped when they bake, spreading only to 3″.
If you don’t have raw sugar, just use more brown sugar.
