Hello friends.

Once in a while I’ll use a recipe so much that over time it morphs into a slightly different recipe. You may remember that I told you about my favorite Oatmeal Chocolate Chip recipe that I used…um…a little too much last summer. This summer, I’m using it just as much. But I’ve made a change that is shaving away the guilt. Instead of using 100% white flour, I’m doing half whole wheat and half all purpose white (in fact a little more whole wheat than all purpose). The beauty of this change is that you can’t really tell there’s a change. Nobody can tell that it’s a slightly healthier cookie; which begs the question: what happened if we changed more white flour into wheat flour? Have you tried substituting? If you did, do you have any successes or failures? I for one will continue to gorge on the dough and feel about 20% less guilt.  Recipe follows below.

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
½ tsp baking powder
1 cup all purpose flour
1  1/4  cups whole wheat flour
2 cups old-fashioned oats
1 package of milk or semi-sweet chocolate chips

Cream butter sugars, then add vanilla and eggs.  Add dry ingredients and mix just ‘til combined.  Stir in oats and chocolate chips.  Bake at 350 for 10 to 12 minutes.


Tagged with:

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

Set your Twitter account name in your settings to use the TwitterBar Section.