Choc-Oat-Wheat Cookies

Virginia (Ginger) Dean


This is a kinda traditional favorite of chocolate chip lovers everywhere. In the place of regular flour, I use whole wheat and unbleached flour. But not just any whole wheat flour will do. I use hard white wheat flour. Red wheat flour doesn't taste as good as white wheat and is much heavier. While I grind my own, it is also available at most supermarkets. Don't sift your flour because you want to keep your fiber in your cookies.

pinch tips: How to Melt and Soften Butter


makes 6 dozen cookies


1 Hr


10 Min




1 c
butter or margarine, softened
1 c
firmly packed brown sugar
1/2 c
large eggs
1 tsp
vanilla extract
1 c
whole wheat flour, (hard white wheat)
3/4 c
unbleached wheat flour
1 1/2 c
uncooked regular oats (old fashioned)
1 tsp
baking soda
1/2 tsp
2 c
(12 ounces) semisweet chocolate morsels
1 c
chopped pecans

Directions Step-By-Step

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine both flours with oats, soda, and salt; gradually add to butter mixture, beating well. Stir in chocolate morsels and pecans, or mix them in with lowest speed of electric mixer.
Drop dough by heaping teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Makes approximately 6 dozen.

About this Recipe

Course/Dish: Cookies, Chocolate, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Healthy
Hashtags: #pecans, #wheat, #whole, #fiber