My idea of the perfect chocolate chip cookie: Super soft and chewy, 100% whole grain, and packed with rich flavors like walnuts, cinnamon, and dark chocolate. Everyone has their favorite chocolate chip cookie recipe, and this is mine!
In a blender or food processor, grind oats until fine. Transfer to a small bowl, then stir together with the whole wheat flour. Set aside.
In a large bowl, beat together the butter, brown sugar, granulated sugar, vanilla, espresso powder, cinnamon, and salt until smooth. Beat in the baking soda, vinegar, and egg.
By hand, stir in the flour mixture, then the chocolate chips and walnuts, just until combined. For the best results, cover and chill in the refrigerator overnight.
Place rack in the center of oven and preheat oven to 350 degrees F. Line to baking sheets with parchment paper or a silpat mat. Drop the dough by tablespoonfuls onto the cookie sheets, then bake for 9 minutes, until the bottoms of the cookies are barely beginning to brown. The cookies may appear underdone. Remove cookies from oven, let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Leftover cookies will keep in an airtight at room temperature for up to 1 week. They will lose a bit of softness but still be absolutely delicious.
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