Saturday mornings were made for baking. It’s become a ritual of sorts for me. Wake up early. Steam some milk for a soy latte. Slowly pull ingredients off the shelf. Sift. Whisk. Bake. Baking on Saturday mornings is my transition into the weekend. A signal to my brain that it’s time to slow down. To focus on the things I love to do. A way to recharge. And what’s better than recharging with something sweet and gooey?
This past Saturday I decided to go for an old standby, Whole Wheat Oatmeal Chocolate Chip Cookies from 101 Cookbooks. I’ve cut the original recipe in half (since it’s just J and I) and modified it a bit. I replaced the whole wheat flour with whole wheat pastry flour and cut down a small amount on the sugar. The result is a hearty but not too dense, just-sweet-enough, chewy cookie that makes you feel like you’re eating something that’s good for you. Kind of.
Whole Wheat Oatmeal Chocolate Chippies
Adapted from 101 Cookbooks
Ingredients (try to use organic whenever you can)
- 1/2 cup whole wheat pastry flour
- 1 cup and 6 tablespoons of rolled oats (not instant)
- 1/3 cup wheat germ (or wheat bran)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- Scant 1/2 cup light brown sugar
- Scant 1/2 cup dark brown sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 5 0z semi-sweet chocolate (in block form, shaved into slivers and small chunks w/ a serrated knife)
- Preheat the oven to 350F
- Whisk together the oats, flour, wheat bran, baking soda, baking powder, and salt
- In an electric mixer w/ the paddle attachment beat the butter on med/high for 2 – 3 minutes, add the sugars and then mix on medium/high until fully incorporated (remember to scrape down the sides of the bowl two or three times)
- Mix in the egg (scrape)
- Mix in the vanilla (scrape)
- Add the dry mixture and stir with a wooden spoon or rubber spatula until just barely combined. The mixture will be lumpy and seem like it won’t stick together, but it will. Pinky swear.
- Add the chocolate and mix until it’s evenly distributed (I SO prefer this form of chocolate to chocolate chips. The shards get incorporated throughout the entire cookie and melt perfectly.)
- Use an ice cream scoop and arrange the cookies with plenty of space between them. They spread a lot during baking. Figure 6 – 8 on a sheet to be safe.
- Bake for 13 – 15 min. The longer you bake the crisper they’ll be, but I wouldn’t go over 15 or 16 minutes. Be sure to rotate the pan about half way through baking.
- Let cool on a rack just long enough so that you can eat them without getting a third degree burn on your tongue.
- You should get about a dozen largish cookies. Feel free to double the recipe as this dough freezes really well.
Enjoy! And hit me up if you have a must try cookie recipe. I need something new to make this Saturday.