Whole Grain Chocolate Chip Cookies Recipes

Steps:

• Heat oven to 375°F.
• Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Steps:

• Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.
• Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
• Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.
• Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.
• Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.
• Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

Steps:

• Set oven to 350 degrees.
• Grease a baking sheet/s.
• Grind 3/4 cup rolled oats in a blender or food processor, then transfer to a medium bowl.
• Add in flour, cinnamon (if using) baking soda and salt; mix to combine.
• In a bowl beat butter until fluffy.
• Add in oil, both sugars, egg, vanilla and maple extract; beat until smooth an creamy.
• Add in dry ingredients and mix just until combined.
• Add in chocolate chips and nuts (if using).
• Drop by heaping teaspoonfuls onto greased baking sheet.
• Bake (one sheet at a time) until firm around the edges and golden on top (about 12-15 minutes).
• Cool cookies for 2 minutes on sheet then remove to wire rack to cool completely.

Steps:

• Preheat oven to 375°F.
• Mix together the sugars, butter, vanilla and egg in a large bowl.
• Stir in flour, baking soda and salt - the dough will be stiff.
• Stir in chocolate chips.
• Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until light brown (centers will be soft). - Do not overbake.
• Cool slightly then remove cookies to cool on a wire rack.