Whole Wheat Oatmeal Chocolate Chippies

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.

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Lots of oats make these super chewy. I’m thinking that toasting them in the oven first might make the cookies even tastier?

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Whole grain flour and wheat germ bump up the nutrition factor.

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A serrated knife makes quick work of turning a block of chocolate into a mound of perfectly-sized shards. (Which melt beautifully.)

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I use a small ice cream scoop (1/4 cup) at this stage. It’s perfect for doling out batters. (Well, it’s perfect for when you want uniform cookies, which I clearly did not.)

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These spread quite a bit during baking. They also bake up on the thinner side. If you take the time to scoop them into a more uniform size before baking they wind up being a perfect cookie to use for ice cream sandwiches. Maybe with some rum raisin gellatto?

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Who says you can’t have cookies for breakfast?

Whole Wheat Oatmeal Chocolate Chippies

Adapted from 101 Cookbooks

Ingredients (try to use organic whenever you can)

  • 1/2 cup whole wheat pastry flourĀ 
  • 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)

Directions

  • 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.

xo



Categories: Clean(ish) Living, Yummy

Tags: , , , , , ,

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