Even after so many years of baking I can’t say that I have settled on a favorite chocolate chip cookie recipe. I wonder if anyone has, given the endless number of variations you can find on the internet! I enjoy reading recipes and as I go thru the list of ingredients I can imagine what the final result might taste like. As I read this one I knew the combination of whole wheat flour, oats and maple syrup had to be a winner. I guess I know how to please my own palate because I loved them and so did the people I shared them with.
This makes a small batch of 18 good-sized cookies. I used two tablespoons of dough for the each one which makes them larger. And since these days I am following the orders of the lock-down and haven’t been able to share them with my usual group of friends I made a batch and put the extra cookie dough balls in the freezer. I have been baking them 6 at a time and enjoying freshly baked cookies on a whim! I realize it is a beautiful thing to have ready-to-bake cookies in the freezer! This recipe came from a library book called, aptly, Chocolate Chip Cookies written by Carey Jones &Robyn Lenzi. It I full of great ideas so check it out!
Oatmeal Chocolate Chip Cookies
Ingredients
- 3/4 cup plus 2 Tablespoons all-purpose flour
- 6 tablespoons whole-wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 egg
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
Instructions
- preheat the oven to 325 degrees. Line a large baking sheet with baking parchment.
- Whisk together the flours, baking soda and salt.
- cream the butter until light and add both sugars. Continue beating until fluffy. Beat in the egg and then the maple syrup and vanilla.
- Stir in the flour mixture and the oats, just until they are combined, and then stir in the chocolate chips.
- The flavors will come together better if you let the dough sit for a while. At this point in the recipe you can let the dough rest in the fridge for 12 to 24 hours. I just let mine rest on the counter for an hour.
- Drop the dough onto the pan in 2 tablespoon-sized balls. (they also can be kept in the freezer) Press the dough down a bit before putting the pan in the oven. Bake for 14-16 minutes, until a light golden brown. The cookies keep for about 5 days in an airtight container.
mplrs.com says
Excellent post!