Chewy Whole Grain Oat & Chocolate Cookies

Total Time: 20 minutes (active preparation) + 12-14 minutes (baking time)

Yield: 12 cookies

Ingredients

Wet Ingredients:

• 1/2cup (115 grams) unsalted butter
• 1/2cup (95 grams) dark brown sugar, packed
• 4 tablespoons (50 grams) raw turbinado sugar
• 1 large egg
• 3/4 teaspoon vanilla extract

Dry Ingredients:

• 3/4 cup (95 grams) whole wheat flour
• 1/2 cups (120 grams) old-fashioned rolled oats
• 1/4 cup (25 grams) wheat germ, oat bran, or finely chopped walnuts
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda

Mix-ins & Topping:

• 1 cup (6 ounces) semisweet chocolate chips or chunks
• Flaky sea salt for sprinkling (optional)

Note on Butter: Use cold butter if using a stand mixer; softened butter is best for a hand mixer.

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Combine Wet Ingredients: In a large mixing bowl, cream the butter with both sugars and the fine sea salt until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated.

3. Add Leavening Agents: Sprinkle the baking powder and baking soda evenly over the wet mixture. Beat thoroughly for another minute to ensure they are completely combined.

4. Incorporate Dry Ingredients: Add the whole wheat flour, oats, and your chosen wheat germ or nut alternative to the bowl. Mix on low speed, or by hand, just until no streaks of flour remain. Gently fold in the chocolate chips.

5. Portion and Bake: Scoop the dough into 12 equal portions (approximately 3 tablespoons each) and place them at least 3 inches apart on the prepared baking sheet. Lightly press the top of each mound and sprinkle with flaky salt, if using.

6. Bake: Place in the preheated oven and bake for 12 to 14 minutes, or until the cookies are golden brown at the edges.

7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Important Notes

• Batch Size: This recipe is designed for a small yield. For larger households, doubling the recipe is highly recommended.
• Chilling Dough (Optional): For a thicker, chewier cookie, chill the portioned dough for a few hours or overnight before baking. Cookies baked from cold will spread less.
• Flour Variations: An equal amount of rye flour can be successfully substituted for the whole wheat flour for a different flavor profile.
• Sugar Substitute: If you don't have raw sugar, simply increase the brown sugar by 4 tablespoons (50 grams).
• Storage & Freezing: Unbaked dough scoops can be frozen solid on a tray and then stored in a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Leftover dough will keep in the refrigerator for up to 3 days.