I’ve been in vacation fog for the last two weeks. Not that I’ve returned from vacation, only that I’ll be headed towards one in the manner of days. And with a beach vacation on the brain, I’ve decided to share cookies. For those worried about their swimsuit figure and the summer that Memorial Day weekend welcomes, don’t worry: the cookies are whole wheat!
Which means you can eat them with a banana and a class of milk for breakfast.
This recipe from Cookie and Kate offers the chewy and nuttiness of whole wheat cookie, with the softness of a traditional white flour cookie. When I went to make these cookies, I didn’t take an inventory, so ended with a mix of white and semi-sweet chocolate chips. Walnuts would make a delicious addition.
Whole Wheat Chocolate Chip Cookies
- 3 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups raw sugar
- 1/3 cup real maple syrup
- 3 large eggs
- 1 tablespoons pure vanilla extract
- 1 cup rolled oats
- 2 cups semisweet chocolate chips (60% or higher), or a mix of white and semisweet chips
Heat the oven to 375 degrees. Line two cookie sheets with parchment paper.
In a stand mixer fitted with a paddle attachment, mix the butter until light and fluffy, about 1-2 minutes. Then beat in the raw sugar.
Beat in the eggs one at a time. Once combined, add the vanilla and maple syrup.
Mix together the flour, baking soda, baking powder, salt, and cinnamon. Add these dry ingredients to the egg and butter mixture in thirds.
Add the chocolate chips and oats by hand and stir until the distributed. Scoop about one to two tablespoons of the dough and drop them onto the cookie sheets. Leave space between the cookies as they will expand.
Bake for a bout 10 to 11 minutes. Kate said in her original post to err on the side of under baking. Cool for about one minute or until firm and then transfer to a cooling rack.