Recipe Update: Oatmeal Chocolate Chip

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.

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.