it has been a while since i made chocolate chip cookies. good, old fashioned, childhood-memory-inducing chocolate chip cookies. dipped in milk, there are few things more comforting. well, these whole wheat chocolate chip almond oat cookies probably aren’t what most people would call old fashioned. but, they did induce a few childhood memories for me, since my mom would often put oats in chocolate chip cookies. i remember watching her make them, eagerly waiting to lick the raw batter off the spoon after she was done. i remember loving the smell that would waft up when she added vanilla extract, and being completely shocked to find out that vanilla extract by itself tastes nothing like it smells (i learned the hard way). and i remember when i one time asked her where the recipe was, and she just pointed to her head, as if to say “how silly that someone would need a recipe to make chocolate chip cookies.”
but anyway… back to these cookies. they have the soft center and crispy edges you want in a chocolate chip cookie, with a little extra chew from the oatmeal. because they use almond extract instead of vanilla, they have a really nice nutty flavor. and you’d never know from tasting them that they’re whole wheat, but it’s nice to feel like you’ve added some extra nutritional value. maybe they’re not old fashioned, but they are definitely worth making.
cookies that are crispy on the edges, chewy in the center, and heavy on the chocolate.
- ½ cup earth balance (or butter), softened
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 1½ teaspoons almond extract
- ¾ cup whole wheat flour
- ¾ cup old-fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cup semi-sweet chocolate chips
- preheat the oven to 375°f and line a baking sheet with parchment paper.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance and sugars on medium speed until they are light and fluffy. add the egg and almond extract and beat to combine.
- in a separate bowl, combine the flour, oats, cinnamon, salt, baking powder, and baking soda. with the mixer on low speed, gradually add this mixture into the wet ingredients and beat until it is just combined. fold in the chocolate chips.
- let the dough rest in the fridge for at least 30 minutes.
- drop the dough in tablespoon-sized balls onto the prepared baking sheet, with about 2 inches between each cookie. bake them for 10-12 minutes, until they are golden at the edges. let the cookies cool for a few minutes on the baking sheet, then move them to a wire rack to cool completely.