Whole Wheat, Oatmeal, Dark Chocolate Cookies

Our dessert for Easter was quite the debate.  I wanted cake...carrot cake, coconut cake, and chocolate cake.  Maybe not all three but at least one.  Mr. J does not like cake however and when I asked him which one he would enjoy the most he just looked at me like he didn't want to make a decision.

We still had some pound cake left and the honey muffins.  It seemed a bit indulgent to have one more thing. It was Easter though and I needed something more dessert.

I ended up picking something simple and easily changed up for a bit of healthiness.  I switched in whole wheat flour and added a whole bunch of oatmeal.  My final rational was that although I was making them for Easter cookies can last many days.  No need to rush.  I have been enjoying them every day since. 

Whole Wheat, Oatmeal, Chocolate Chip Cookies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 36 minutes

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Ingredients (15 cookies)

• 1 1/2 C whole-wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 C unsalted butter
• 1 C packed brown sugar
• 1 C white sugar
• 2 large eggs
• 3 C old-fashioned oats
• 1 1/2 C dark chocolate chips

Instructions

Preheat the oven to 325.

Combine the flour, baking powder, and salt in a bowl and set aside.

Cream the butter and sugars together with the mixer for 3-6 minutes on medium until light and fluffy. Add the eggs one at a time and continue to beat for a another minute, scraping down the sides a few times.

Reduce the mixer speed to low and add in the flour mixture until just combined. It’s good to note here that a double batch of this dough will not fit in my mixer bowl and everything else had to be done by hand. Mix in the oats and chocolate chips.

Scoop out spoonfuls, and roll into balls with your hands. Place a few inches apart on a parchment-paper lined baking sheet.

Bake for 15 minutes or until cooked through.

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