Who doesn’t love chocolate chip cookies? If you raised your hand, put it back down, I don’t believe you. If you’re trying to get your family eating healthier, this is the best way to start. After all, who would turn one of these down? They may be whole grain, but the only thing people think when they eat them is how good they are. The whole wheat gives a great heartiness, while the oats keep them light.
And bonus? They freeze well too!
WHOLE GRAIN CHOCOLATE CHIP COOKIES
Recipe from http://www.everydayfoodstorage.net/
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups white whole wheat flour*
4 cups oatmeal, blended in blender to make oat flour
1 1/2 tsp salt
2 tsp baking soda
24 oz. chocolate chips
8 oz. chocolate grated (not needed but adds flavor- I don’t usually add this)
Cream the butter and sugars together.
Add the eggs and vanilla.
Mix in the remaining ingredients.
Drop by tablespoonfulls onto ungreased cookie sheets, bake at 375 degrees for 10-12 minutes.
*Sometimes called spring wheat as well.
To freeze: Put a few cups of batter in a cookie sheet, smooth out in an even layer about 1″ thick. Seal and freeze. When ready to bake, just cut bag open and use a chef’s knife to cut into 1″ cubes. Bake as usual.
Whole Grain Chocolate Chip Cookies
July 30, 2010
Category
Cookies
Freezer
Whole Grain
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Ingredients
- 2 cups butter
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups white whole wheat flour*
- 4 cups oatmeal, blended in blender to make oat flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 24 oz chocolate chips
- 8 oz chocolate grated (not needed but adds flavor- I don’t usually add this)
Instructions
- Cream the butter and sugars together.
- Add the eggs and vanilla.
- Mix in the remaining ingredients.
- Drop by tablespoonfulls onto ungreased cookie sheets, bake at 375 degrees for 10-12 minutes.
*Sometimes called spring wheat as well.
To freeze: Put a few cups of batter in a cookie sheet, smooth out in an even layer about 1″ thick. Seal and freeze. When ready to bake, just cut bag open and use a chef’s knife to cut into 1″ cubes. Bake as usual.
