Tuesday, May 26, 2009
Whole Wheat Chocolate Chip Cookies!
I've made chocolate chip cookies with whole wheat flour before and they were... well, yucky. They were dry and tasted of whole wheat flour.
Then I found this recipe, it's from a cookbook called The Frog Commissary Cookbook. The only change I made to the recipe was that I used whole wheat flour instead of white. The cookies are chewy and crunchy, what a perfect cookie. They also have oatmeal in them, the old fashioned whole oats kind. You can just pretend the butter and sugar aren't in there. I've ditched the Tollhouse recipe for this one, these cookies taste so much better.
Oatmeal Chocolate Chip Cookies
(from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour (I use Whole Wheat and no one can tell!)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.
Makes 4 dozen.