Whole Wheat Oatmeal and Chocolate Chip Cookies

“I modified this Betty Crocker recipe, and I was surprised by the rave reviews other adults gave it! My friend Darlene asked me for the recipe, so I thought I'd share with all... The whole wheat pastry flour gives it some fiber, without making it as overbearing as regular whole wheat flour.”
READY IN:
37mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
  3. Add eggs (or egg replacer) and vanilla, mixing until combined.
  4. Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
  5. If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
  6. Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
  7. Bake for 10-12 minutes until the tops are brown.
  8. Let sit for several minutes before removing to cool on a wire rack.

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