If you know my track record, you know I can only go so long without giving you another chocolate chip cookie recipe to try.
I am utterly shocked and dismayed I haven’t posted about these cookies. They’ve been part of my life for a couple of years now and I’m racking my brain trying to figure out how they have been preempted by so many others. Not that I don’t absolutely adore all of the other cookies on here (if I didn’t, I wouldn’t have posted about them), but these cookies are so delicious. So, so, so…(a million times so)…delicious.
Here’s the deal, even though they are made with 100% white whole wheat flour and oats, that’s not why I make them. I make them because they may quite possibly be some of the most delicious chocolate chip oatmeal cookies ever (next to these and these of course). Buttery, chewy, full of sturdy oats and texture, these cookies are absolutely dreamy. Plus they come from one of the most talented home cooks I know (Lesli, don’t you dare roll your eyes!). They are definitely one of my favorite go-to cookie recipes.
Oh, and as if you needed another reason to run to your kitchen and make these: they freeze (already baked) amazingly well and pull out of the freezer still slightly soft, which makes them the perfect two sides to a creamy, dreamy ice cream sandwich. Please, please don’t tell me if and when you make them. I just may show up at your door begging for one (or six).
Whole Wheat Chocolate Chip Cookies
Printable Version
Printable Version with Picture
*Makes about 4 dozen cookies
INGREDIENTS:
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
Recipe Source: from Lesli D.
{ 70 comments… read them below or add one }
Mel…tell me one thing! How do you stay so stinking thin when you bake/cook like this? It’s not fair.
oh these look so good! I thought I had found my classic oatmeal chocolate chip cookie recipe, but now I have to start experimenting again. just in time for holiday baking to start
well wouldnt ya know?…i was just gifted with a 50 pound bag of whole wheat flour. And sweets is what it will become.
oh…and that last salad you posted AWESOME.
My hubby’s favorite cookie are Oatmeal Chocolate Chip! I’m going to have to make these for him…maybe tonight.
Okay, so what is white wheat flour? Does that mean I can’t use my just ground whole wheat flour? Thanks.
By the way, I’ve made the chicken corn chowder with sweet potatoes twice this month!
I love that you use butter in most of your cookie recipes! My husband can’t have chocolate so I’ve made your oatmeal chocolate chip substituting a combination of peanut butter chips, butterscotch chips, white chocolate chips, and dried cranberries. Delish! I absolutely love your blog. Keep up the great work.
Crazy Lady – there are several different types of wheat but the two kinds I have on hand and use in my baking are hard red wheat and hard white wheat. I use ground up hard red wheat mainly for hearty wheat breads and I use ground white wheat flour for everything else – I substitute the ground white wheat flour for flour in cookies, rolls, pizza dough, etc. White wheat has a softer texture and isn’t quite as “hearty” as red wheat. Having said that, I think you could use red wheat just fine in these cookies – they will probably just have a more defined wheat texture and taste but will still be delicious. If you have no idea what kind of wheat flour you have – it should say on the bag if it is red or white wheat. If you ground it yourself, check out the can/bag you got the wheat from and find out if it is red or white. Let me know if you have any other questions!
Stephanie – your adaptations to the cookie recipe sound fantastic!! I’m glad that you’ve liked it.
Oh,I love the healthy recipes. I’m for sure making these for my kids lunches!
I’m a newbie to your blog and LOVIN’ it…just ask my Sister-in-Law, Karen. Everytime I open your e-mail and a new recipe is shared, it definitely gets sent to Karen. She’s not one to subscribe to food blogs (and I’m trying to change that), but she totally enjoys your recipes – got really excited about your Thanksgiving Series.
Suggestion: Thank you for incorporating the printable recipe version; is there any way that the picture of the dish could also be included? Would be very helpful. Thanks again for providing us with such wonderful ideas/recipes.
Hi Anonymous – thanks for your comment! I’m glad that you and your sister-in-law Karen enjoy the recipes here. And thank you for the suggestion on the picture for the printable version. I’ll work on it and see how it goes!
Looking good! Does the whole wheat flour mean this chocolate chip cookie is good for me???
These look really good, but I’m just wondering out of all your chocolate chip cookie recipes (with and without oatmeal) do you think is the best?
I CANNOT wait to try these! There are some cookies at Potbelly’s that I have tried for years to replicate. The first big thing is that they have whole wheat flour—so I can’t wait to try these and see if they’re a good substitute. I’m sure they will be–all your recipes are always so yummy!
Just wanted to provide a little more information regarding whole wheat flour.
According to the folks at King Arthur flour, there are two main types of whole wheat flour available to the home baker – hard whole wheat (labeled traditional whole wheat or white whole wheat) and soft whole wheat flour which is also called whole wheat pastry flour. The hard whole wheat flour is the equivalent of all-purpose flour and good for all baking. Whole wheat pastry flour is good when you want more tenderness like in muffins, pancakes, biscuits, pancakes.
Hope this helps.
Yummm these look good!
Ohhhh these arent half bad for you! YUM
thanks for the wheat tips, I think I am using white wheat, but ditched the original container so who knows. But I have both red and white wheat cans so good to know. I will try the cookies!
Thanks Martha too! I’m assuming that you can’t make your own whole wheat pastry flour.
I can never have too many chocolate chip cookie recipes. I want to try these!
Wanted to let you know how much I am enjoying your blog. You’ve got some great recipes here. Thanks for all your work! The cookies look super. I’ve got buckets and buckets of white wheat…cookies, here I come!
they’re so rugged and craggy–i think i’m smitten. three cheers for a healthier cookie!
Anonymous – well after pondering your question, it seems I am partial to cookies with oatmeal in them because if I had to choose my top three favorites (sorry, I can’t narrow it down to just one), it would be:
1) these cookies posted heret
2) the classic oatmeal chocolate chip cookies (http://mykitchencafe.blogspot.com/2009/08/classic-oatmeal-chocolate-chip-cookies.html)
3) and my other favorite cookie (http://mykitchencafe.blogspot.com/2009/04/my-favorite-cookie.html)
We made these last night with great results. My only regret is using inferior Nestle chocolate chips instead of Guittard or Ghiardelli. The whole wheat added depth to the cookies; often the batter of oatmeal cookies is too light in contrast to the heavier oats, but these cookies did not have that problem at all. We pulled out a third of the batter before adding chocolate chips and used cinnamon and raisins, which also worked well. I made the mistake of putting too little flour in, and had to add more after the first batch because they spread too much. I should have filled the cups more and packed them instead of “shaking them” in the bag. All-in-all, we thought it was a great recipe. Thanks.
These look yummy! Thanks for the wonderful recipes! We just tried your soft flat bread…yum!
Just to add to the flour discussion…you can make your own whole wheat pastry flour by grinding SOFT white wheat. Soft white wheat makes a light and fluffy flour, and is excellent in quick breads, pancakes and cookies. It doesn’t have the grainy texture that you sometimes taste when you use whole wheat flour, but it has the same health benefits…fiber, etc. You can find WW pastry flour at most natural food or specialty stores.
I just tried these…and I have tried another one of your choc. chip recipes…but my ? is. Why are mine turning out FLAT? What am I doing wrong?
I do try and refrig. the dough for a bit, that helps a bit, but what else?
Any input would be great!!!
yum those look so great!
Walkers – glad you liked these and great idea to use cinnamon and raisins!
Katie – are both of the cookie recipes turning out flat when you make them? I’m not an expert, but in my experience, the reason my cookies turn out flat are usually due to one of the following: 1) I didn’t add enough flour (possibly due to the way it is scooped out of the flour bin) and so the dough doesn’t have enough substance, 2) the butter used in the cookie dough is too soft or melted – this can usually be fixed by chilling the dough prior to baking or 3) my soda or baking powder is expired – believe it or not that really makes a difference so it is useful to check the date on your box. They usually are only good for about 6 months.
Good luck. Please let me know if you have any other questions!
Did you use quick oats or regular oats? Because I tried the recipe with regular oats and found them to be a bit tough.
Loved the cookie otherwise.
Ana
allthingsana – sorry it has taken me a few days to respond to your question. I’ve used both kinds of oats making these cookies but I prefer the texture of the quick oats. I’ll probably edit the recipe to include my preference. Thanks for letting me know you liked them (despite the toughness!).
thanks so much for this recipe. i just made these cookies and they came out beautifully. i did drop the sugar down to 1 cup each of white and brown, but no matter…they’re still delicious.
great blog, too. i’ve added it to my baking bookmarks.
Cailin – thank you for your comment! I’m glad these cookies worked out for you and with less sugar at that! Thanks for letting me know.
I love love love these cookies. I added pecan pieces and coconut to these and my dad/brothers/husband loved them. They couldn’t even tell they were whole wheat. I am making them again today and substituting butterscotch chips. Can’t wait to see how they turn out. Thanks for another great recipe.
April – LOVE your inspiration in adding pecans and coconut to these. Delicious! Thanks for letting me know. (And I bet the butterscotch chips worked wonderfully!)
Just wanted to let you know that I have made these three times in the last month. Family, scouts, and neighbors have all loved them!! Thanks for another great recipe.
Kara – so glad you like these!!
Made these tonight and they were a huge hit!! Used flax seed and walnuts…. YUMMY!! Thanks again for a great one!!!!!!! I messed up my previous comment:)
Jonathan and Shantai – way to go on making them even healthier with the flaxseed. Love it!
My friend and I made these tonight and I don’t know what happened, but they weren’t what they were supposed to be. They tasted great, but they spread out while they were cooking and were as flat as could be. The dough seemed great before baking. Any tips?
Laurel – usually when I’ve had cookies go flat, I’ve noticed that it can be due to a couple of things. First, if the butter is too soft, the cookies will flatten (it should be at room temperature but not overly soft and mushy). Also, sometimes if you measure flour “light,” the dough won’t have enough flour in it. It’s hard to know how everyone measures flour, so I know that is a tricky issue. If you dare try them again, try chilling the dough before baking and making sure the butter isn’t too soft. I’m sorry they didn’t work out for you!
La-licious!! (has my son would have said 10 years ago) I’m reliving my ‘baby days’ today. *sigh*
Awesome recipe, thanks Mel!!!
Thanks, mia (such a cute mispronunciation from your son)!
I just made these today (I only made 1/5 of the recipe because it’s just the two of us and I cannot justify having 4 dozen cookies, even at 9 months pregnant). SO delicious – my husband said they were one of the best I’ve ever made. I did half whole wheat flour (not white) and half regular flour. Yum.
Janssen – I’ve never even thought to 1/5 a recipe – which speaks for the size of my hips since I have justified 4 dozen cookies too many times to count. I’m glad you liked these (and congrats on your pregnancy – hope the last little bit goes by fast!).
Meg made these last night and I love them. I love them when they turn out thin and crispy.
Thanks, Bruce – glad they fit the bill.
Jen just made these cookies and they are fantastic!! I always wanted a recipe using all whole wheat flour. Very moist and tasty! Thanks for sharing…I will return often.
My mom and I made these when we were caring for my grandmother before she passed. She had a ton of oatmeal and wheat flour in her pantry and we needed something to do, so I checked my favorite go to food blog. We made some changes to what we found in the pantry and used a combo of regular and green raisins and at the last minute we couldn’t find any vanilla extract so we subbed some almond extract we found in there. Turns out oatmeal raisin almond cookies were a big hit!
JJ – I’m sorry about your grandmother’s passing. I’m glad you were able to use her precious food stores and come up with such a glorious creation!
They are delicious!!! Thanks! I had just ground some flour for bread only to realize I didn’t have any yeast. I really wanted something healthy but yummy and tried these. None of my kids or my husband knew they were good for them. They just thought they tasted good!
One word only. Delicious!
I’m just now pulling these cookies out of the oven and devouring them! AMAZING! I only had red wheat flour, so I did half that and half all purpose flour. Once again, Mel’s recipe is a success in my kitchen! Thank you.
These cookies are so delicious and I love that they are made from white whole wheat flour. One question- when the recipe calls for brown sugar, how do you measure it? Since it doesn’t say packed brown sugar, do you just lightly pack it? Either way these cookies turned out great for me and my hubby thanks you
Hi Andrea – I always pack my brown sugar and probably just need to edit the recipe to indicate that. Glad they turn out for you and you like the cookies!
Okay, I know I already commented on these, but I just have to say again… that these are truly THE BEST oatmeal choc chip cookies EVER. I can’t stop eating them. I’ve had 2 cookies for breakfast for the past two days, and down about 4-5 per day :/
Yum. Thanks Melanie!!
I have made these cookies so many times they are now a food group. Yep. Meat, Dairy, Grains, Veggies and these cookies. I LOVE THIS RECIPE! Better yet, everyone I make these for are in love. Melanie…the food wizard!
I just had to come back and comment again. These cookies are just so delicious. I love the fact that there is white whole wheat and oatmeal in the ingredients. That they freeze well, is just another added bonus! So yummy! Thank you for a fantastic recipe, Melanie.
Aw man, mine turned out really flat too. I am so sad. I’ll have to try again some time.
I have a friend on a pretty strict diet who LOVES oatmeal raisin cookies. I took this recipe, and substituted applesauce for the butter, and then added an extra cup of oats, and 1/2 cup wheat flour, and they taste SO good. The texture turns out much cakier due to the lack of fat, but it’s almost like I cooked a whole bunch of delicious muffin tops.
Here’s hoping I don’t end up with a muffin top as evidence of how much sampling is going on.
Thanks for so many wonderful recipes. You’re fabulous.
oh my goodness…..exactly what I have been looking for. These. are. awesome!
Thank you for another great recipe!!!!
Well, I have so many questions! I live in Greece and I cannot find which is the whole wheat flour. I’m so confused! Furthermore, can I use quaker oats instead of quick oats? It’s the same? Thank you and I’m sorry for all these questions!
Georgia – do you have all-purpose flour there? You can use that in a pinch. I’m surprised it is difficult to find whole wheat flour, but then again, I’m not incredibly familiar with available ingredients around the globe. If quaker oats are the same as quick oats, then yes, you can use them! It’s the same kind of oats you would use in oatmeal (there are quick and rolled oats – quick oats are a little bit smaller/more ground up than rolled oats). Good luck!
Well I found out what is the whole wheat flour! Thanks for your quick response and for the recipe of course! I will make a try and I’ll post back my review. But I’m sure it will have fantastic taste!
One more question! The butter is unsalted or not?
Thanks again!
Georgia – I use regular, salted butter.
Made these last night with my 3 youngest kiddoes and they were delicious!! A definite keeper!
These turned out perfectly when I made them yesterday (needed 11 min. in my oven). My son has been asking for “Bear Paws” cookies in his lunch– these eerily soft packaged chocolate chip cookies. I took a bit of one and resolved that I could come up with something a lot better. Now I’ve got two freezer bags full of these cookies, individually wrapped, ready to put in his lunch. Thanks, Mel.
These were EXCELLENT. We also froze little uncooked dough balls and just took some out and baked up and were PERFECT!! Great to have in the freezer for playdates to have a great snack on hand with no work. Made teeny dough balls the size of marbles (looked ridiculous on the tray)- but when cooked up, the perfect size for kids (sand dollar size) so they can could have 2!
I just 1/2′d this recipe and it turned out great. Thanks again Mel.
These are a little bit too delicious. . . just ask my bulging stomach:) Great recipe!! And I used hard red wheat with great success!
I couldn’t resist posting right after another Meg posted
These are very good cookies! I am trying to incorporate more whole wheat flour into my baking- it is such a simple way to make things more healthy. Err, can cookies with 2 1/2 sticks of butter be considered healthy? 
)) Anyway, thank you for such a nice recipe! My next experiment will be to see if I can create a hybrid between this recipe and my all-time favorite choco chip recipe that contains vanilla pudding (do the sisters know about this one?). cheers!
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