Prep 25 mins
Cook 12 mins
I modified this Betty Crocker recipe, and I was surprised by the rave reviews other adults gave it! My friend Darlene asked me for the recipe, so I thought I'd share with all... The whole wheat pastry flour gives it some fiber, without making it as overbearing as regular whole wheat flour.
- 3⁄4 cup butter (I use Crisco) or 3⁄4 cup shortening (I use Crisco)
- 1 cup brown sugar, firmly packed
- 1⁄2 cup white sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 2 large eggs (I use Ener-G egg replacer)
- 1 teaspoon vanilla extract
- 1 3⁄4 cups whole wheat pastry flour
- 2 cups rolled oats
- 1 cup chocolate chips (Tropical Source chocolate chips for vegans)
- Preheat oven to 375°.
- Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
- Add eggs (or egg replacer) and vanilla, mixing until combined.
- Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
- If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
- Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
- Bake for 10-12 minutes until the tops are brown.
- Let sit for several minutes before removing to cool on a wire rack.
Even my neighbor's child licked his lips and asked me for more days afterwards. I took the advice of others and added 1/2 c milk, 1 tsp of cinnamon, 1 tsp kosher salt. Also put walnuts, raisins and choc chips. The 2nd time I added diced almond slivers, diced prunes, diced apricots and choc chips...to total 1 cup of all of the 'extras'. Used only 1/3 c white sugar the 2nd time 'cause I thought it was a little too sweet for my boys the first time ;) (haven't tried batch #2 yet)
I've already made these outstanding cookies twice! The first time I made them just as stated (with butter), the second time I added 1/2 tsp. of salt to enhance the flavor (and boy it sure did) and another 1/2 cup of chocolate chips. Not only do the cookies taste great, but, they are sooooo filling. The whole grains really keep you from being hungry all day (yes, my DH had them for breakfast one day...he said he had to eat his "oatmeal"). We now have a healthier cookie to enjoy. Thanks for sharing!
Chewy oatmeal cookie with a burst of chocolate chip. Healthy and tasty too! I used Ghirardelli chocolate chips, 1/2 cup butter and 1/4 cup Crisco vegetable shortening. They baked for about 12 min as I did not hear the timer go off. Oatmeal part is a bit dry but the chocolate makes up for that. these go great with milk.