These cookies are simple to make and 100% whole grain. I was actually surprised at how little flour there is the cookies (just 3/4 cup), but the texture is the same as any other chocolate chip-oatmeal type of cookie. Overall, the dough is a tasty, buttery backdrop for whatever mix-ins you like. I went with chocolate chips, walnuts, and coconut chips - so tasty! The recommended cookie size (rounded teaspoons) makes teeny tiny cookies - this was good in my case since I was taking them to a coffee hour-type of event, but I think for most people you'll want to make the cookies larger (maybe a rounded tablespoon). Just be aware that the cooking time will be longer and the yield will be smaller.
Whole Grain-Chocolate Chip Cookies (adapted from King Arthur Flour)
Makes 5 dozen small cookies
1/2 cup butter
1/3 cup plus 1 T white sugar
1/3 cup brown sugar, packed
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 large egg
3/4 cup whole wheat flour
3/4 cup rolled oats
2 T milk
1 cup chopped walnuts
1 cup chocolate chips
1/2 cup coconut chips or shredded coconut.
1. Beat together the butter, sugars, vanilla, salt, baking powder, and baking soda until well combined. Beat in the egg.
2. Add the flour and oats and beat until well combined. Beat in the milk.
3. Stir in the nuts, chocolate chips, and coconut chips.
4. Cover and chill overnight.
5. Preheat the oven to 375 degrees and line a baking sheet with parchment.
6. Drop small rounded teaspoonfuls of dough onto the cookie sheet, about 2 inches apart.
7. Bake 12-14 minutes, until a light golden brown. Remove from oven and cool on baking sheets.