choc-oat-wheat cookies
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.
prep time
1 Hr
cook time
10 Min
method
Bake
yield
makes 6 dozen cookies
Ingredients
- 1 cup butter or margarine, softened
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 2 - large eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour, (hard white wheat)
- 3/4 cup unbleached wheat flour
- 1 1/2 cups uncooked regular oats (old fashioned)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate morsels
- 1 cup chopped pecans
How To Make choc-oat-wheat cookies
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Step 1Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
-
Step 2Combine 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.
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Step 3Drop 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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