Knowing I had two extra tubs of oatmeal, that was the focus for the day's baking. And this one called for whole wheat flour, so we thought we'd try it out. Whole wheat flour + oatmeal makes it healthy, right??
This are crispy on the outside and chewy on the inside. Exactly how I like my cookies to be. I don't like "milk dunkers"...as Ryan calls crispy cookies. I LOVE the addition of the molasses. It adds a little depth without a super strong taste.
Oatmeal Chocolate Chip Cookies
{yields 24-36 cookies}
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups brown sugar, packed
1 cup butter, softened
2 eggs
2 Tbsp molasses
1 Tbsp milk
2 cups rolled oats
12 oz semisweet chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the brown sugar and butter until well combined. Add eggs, molasses and milk and beat well. Add oats and remaining dry ingredients and mix until blended. Stir in chocolate chips. Scoop dough using a medium cookie scoop (about 2 Tbsp) and drop about 3 inches apart onto ungreased cookie sheets.
Bake at 350 degrees for 12-14 minutes, until edges are beginning to brown. Cool cookies for 2 minutes on cookie sheets and then remove to cooling rack to cool completely.
original recipe posted by What Megans Making
