First day of BlissDom down, 2 to go! Time is going too quickly! 😉
From what I’ve experienced thus far, it’s been a definite challenge for me (getting out of my shell, walking up to strangers…but leaving with good friends). I’ve smiled and laughed so much that my cheeks are sore this morning. 😀
On another note, Deborah from Taste & Tell has done a Blogger Spotlight on me and Chocolate & Carrots!!! Head over and check out my interview and photos! 😀
On yet another sweet note: I made these cookies especially for my gals at BlissDom. They made it in one piece in my luggage. Now to go hand them out! 😀
Otherwise, I’d eat them all. 😉
They are chewy and delicious! I love the bursts of chocolate in every bite and not knowing that they are made of whole wheat flour is the best part! You can’t even tell! 😀 Thank you oatmeal! 😉
Go eat a cookie and have a great rest of your weekend!
Whole Wheat Oatmeal Chocolate Chip Cookies
adapted from Baking Bites
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups old fashioned oats
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350°F. Set a side a baking sheet that has been covered in a silpat mat or parchment paper.
- In a large bowl (or your stand mixer), beat the butter and sugars together until creamed.
- Add in the eggs and vanilla extract and beat well.
- Add in the flour and beat until combined.
- Add in the baking powder, baking soda, and salt, beating until combined.
- Add in the oats and beat until combined. At this point the dough may be to thick to beat, so just use a spoon to stir.
- Stir in the chocolate chips.
- Scoop by the tablespoon full onto the baking sheet, leaving 2″ separation between the cookies.
- Bake for 11-13 minutes (11 mins and 30 seconds was perfect for me)
- Allow to cool almost completely on the baking sheet.
- Transfer to a cooling rack to cool the rest of the way.
- Store in an airtight container.
Servings: about 3 dozen cookies