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
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Preparation
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.