Prep 10 mins
Cook 15 mins
This recipe transforms that boring chip bag cookie recipe into one choke full of antioxidants for heart health. Dark chocolate chips are blending with whole wheat flour and rolled oats that lend a boost of fiber. Freshly chopped walnuts add essential proteins, B vitamins, magnesium, and antioxidants to create cookies that might be heart friendly"er"...except for the butter, never mess with the butter.
- 3⁄4 cup rolled oats
- 1 1⁄4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon table salt (optional)
- 1⁄2 teaspoon cinnamon
- 1 cup butter, softened, may use unsalted butter
- 3⁄4 cup brown sugar, firmly packed
- 3⁄4 cup granulated sugar
- 1 1⁄2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2 eggs
- 1 cup milk chocolate chips
- 2 cups dark chocolate chips
- 1 cup walnuts, chopped
- 1⁄2 cup dried cranberries
- Heat the oven to 350º F. Line a baking sheet with parchment or nonstick baking liner. Combine oats with flours, baking soda, salt, and cinnamon. In a separate bowl, blend butter, sugars, vanilla, and lemon juice. Mix until combined. Add eggs, one at a time, blending well after each until smooth and creamy. Stir in the dry ingredients and blend well. Add chips, nuts, and cranberries to the dough and mix, by hand if necessary, until ingredients are well blended.
- Cover dough and refrigerate for at least 30 minute or up to three days. For best results, chill dough overnight. Spoon rounded spoonfuls of dough onto ungreased baking sheets. Bake for 12-15 minute or until cookies are light brown and still slightly soft in the middle.
- Cool briefly before removing cookies from baking sheet. Parchment paper or liner can be lifted with cookies to another surface for cooling. Store cookies in a sealed container.