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