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A few years ago I came across King Arthur Flour’s Whole Grain Baking cookbook (which is on my list of must have cookbooks). We bought a 25lb bag of white whole wheat flour at King Arthur’s store in Norwich, Vermont and started testing out recipes. We never turned back. We make almost all of our breads, pancakes, muffins, and scones using at least 50% whole grain if not 100%.
I was hesitant to head this direction with baked goods, but my worries were unfounded; it is more than possible to create delicious, mouth-watering treats with all sorts of whole grains. My favorite go-to recipe is this one for whole wheat oatmeal chocolate chip cookies. I began with a recipe from the King Arthur Cookbook (Chewy Oatmeal Cookies), but over time I have settled on a number of variations and substitutions that work for our household (what we typically have on hand), tastes (mmmm…bittersweet chocolate!), and nutrition priorities (less sugar).
I also refrigerate the dough for 10-15 minutes for the whole wheat flour to absorb more moisture and bake them at a slightly higher temperature to keep them thick. I have sent these cookies into school with my kids, brought them into work, and served them to family. Without fail, someone asks for the recipe almost every time. They don’t even realize they’re eating whole grain!
Recipe: Whole Wheat Oatmeal Chocolate Chip Cookies
¾ cup unsalted butter (1.5 sticks)
1 cup light brown sugar
1 T maple syrup
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 large egg
1 ¼ cups rolled oats
1 ¼ cups white whole wheat flour (you can also use regular whole wheat)
2 cups bittersweet chocolate chips (I prefer Ghirardelli)
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
Cream the butter and sugar in a stand mixer until smooth. Add the maple syrup, baking soda, baking powder, salt, vinegar, and vanilla and blend until well incorporated. Add the egg and mix well. Add the oats and flour and mix just until combined. Add the chocolate chips and mix one more time until they are evenly distributed. Refrigerate dough for 10-15 minutes.
Scoop dough onto cookie sheet in 2-3T mounds (depending on how big you like your cookie). Bake the cookies 11-13 minutes, until lightly browned. Allow to cool slightly, then transfer to a cooling rack.
*You can also roll cookie dough balls and freeze them on a cookie sheet. Once frozen, throw in a bag and keep in the freezer. Take out as many as you want to have fresh baked cookies on demand (cooking time will be closer to 15-16 minutes).