I don't know about you but there is nothing better to me than a warm chocolate chip cookie right out of the oven! This recipe uses whole wheat flour instead of white flour and adds a little bit of oatmeal to make it a little bit healthier for you and give you some of those good whole grains that you need in your diet. Try them out!
WHOLE WHEAT TOLLHOUSE COOKIE
Makes 4 to 5 dozen cookies
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter, softened
1 cup brown sugar, packed
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup old-fashioned rolled oats
1 cup chocolate chips
1/2 cup nuts, chopped (optional)
Preheat oven to 350 degrees. Lightly oil a baking sheet or cover with parchment paper.
In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until well incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Still in the oats, chocolate chips and nuts.
Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until golden brown. Cool on a wire rack.
Here are a couple secrets for baking cookies...always do a test cookie! Just cook one cookie to make sure its going to work out right. There is nothing worse than a whole sheet full of flat cookies. If your test cookie comes out flat then you need to add more flour. The temperature of your butter (if it was too warm) and the climate will affect how your cookies bake. This does take a little more time but its worth it to have your whole batch of cookies turn out perfectly!
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