Whole Wheat Oatmeal and Chocolate Chip Cookies

READY IN: 37mins
Recipe by SAHMchef

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.

Top Review by The Amaze-Ing Me

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)

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
  3. Add eggs (or egg replacer) and vanilla, mixing until combined.
  4. Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
  5. If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
  6. 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).
  7. Bake for 10-12 minutes until the tops are brown.
  8. Let sit for several minutes before removing to cool on a wire rack.

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