Whole Wheat Oatmeal Chocolate Chip Cookies Recipes

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

TODD'S FAMOUS WHOLE WHEAT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, cream the butter and sugars until pale in color and fluffy in texture. Add the eggs and vanilla extract and beat until combined.
• In a separate bowl, combine the flour, baking soda, salt.
• Add the flour mixture to the butter mixture and beat until combined. Add the oats and use a wooden spoon to stir until combined. Add the chocolate chips and stir until combined.
• Drop the cookie batter onto a cookie sheet using an ice cream scoop or spoon, in about 1-inch rounds. Bake for 8-10 minutes.

VEGAN WHOLE WHEAT, OATMEAL, CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350F/180C for 15 minutes. Beat together the egg replacer powder and water; set aside.
• In a medium bowl stir together the dry ingredients.
• In a large bowl beat together the brown sugar, vegan butter substitute and oil. Once it is smooth add the almond butter, ener-g mix and vanilla extract and beat well.
• Fold in the flour mix and combine well. Stir in the chocolate chips, cranberries and pistachios.
• Scoop out 1 tablespoonful of dough for each cookie and place it on a baking sheet 2 inches apart. Flatten the dough lightly with fingers.
• Bake for 12-14 minutes, or until cookies are golden brown and dry on top. Remove the cookie sheet out of the oven and leave the cookies on it for another 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an air tight container.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• In a blender or food processor, grind oats until fine. Transfer to a small bowl, then stir together with the whole wheat flour. Set aside.
• In a large bowl, beat together the butter, brown sugar, granulated sugar, vanilla, espresso powder, cinnamon, and salt until smooth.
• Beat in the baking soda, vinegar, and egg.
• By hand, stir in the flour mixture, then the chocolate chips and walnuts, just until combined. For the best results, cover and chill in the refrigerator overnight.
• Place rack in the center of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silpat mat. Drop the dough by tablespoonfuls onto the cookie sheets, then bake for 9 minutes, until the bottoms of the cookies are barely beginning to brown. The cookies may appear underdone.
• Remove cookies from oven, let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.