Prep Time: 20 min
Cook Time: 12 min
Ready In: 32 min
Servings: 2 ½ dozen
2 sticks butter (½ cup each)
¾ cup packed brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups oatmeal
1 12 oz package of semi-sweet chocolate chips
1. Heat oven to 350°F.
2. If not already softened, heat the 2 sticks of butter to soften.
3. In a bowl combine the butter, brown sugar, and white sugar. Beat.
4. Add egg and vanilla extract. Beat. Add in oatmeal and mix well.
5. In a separate bowl combine the whole wheat flour, cocoa powder, baking soda, and salt. Mix well.
6. Add the dry mixture to the butter mixture and beat or stir well. Add in chocolate chips and stir.
7. Form into balls and place on ungreased cookie sheet. Bake for 11-12 minutes.
Note: Cookies are best warm and gooey. If the whole batch will not be eaten, I suggest baking only what will be eaten. Form the remaining dough into balls and place on a separate cookie sheet to put in the freezer. Once the balls are hardened and not so sticky, put into freezer bags for later. Then if you have company, you can pop them in the oven and you’ll have good and warm cookies in less than 15 minutes.
“My grandpa is known for his oatmeal chocolate chip cookies. He loves making them and giving them to family and friends. He is a singular-focused man and they are the only cookies he likes to bake… in fact, I don’t think he bakes anything else. Once I got married and had a little one, I decided to carry on this cookie tradition. I picked up little things here and there to create my own variance of my grandpa’s. For instance, I use whole wheat flour which is healthier (and my husband prefers the fuller flavor). I also started adding cocoa powder to give an even greater dynamic of taste. I usually always freeze what I don’t use right away, and after my daughter wakes up from her afternoon nap, we’ll sometimes pop a few cookies in the oven to share together with milk. Yummy!”
– recipe provided by L. Osborn