Todd’s Famous Whole Wheat Oatmeal Chocolate Chip Cookies
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Fabulous flavor and texture, these cookies are a winning creation by my husband, Todd!
Todd has been making these since he was 10 years old for his family and friends, making a few changes here and there over the years to perfect them. He likes to remind his sister of the many times she would eat up all the cookie dough before he had the chance to bake them (ah, those days glorious sibling squabbles). In her defense, I like to remind him that all’s fair in love and cookie-making. If cookie dough is sitting unattended, it’s fair game. Period.
He made them for me when we first started dating and they definitely scored him a few points. And since then there have been several times when I’ve had the ol’ sweet craving hit me and Todd has whipped up a batch of these – boy, do they hit the spot. Fresh out of the oven with glass of cold milk – heaven!
Todd always uses an ice cream scoop for the cookie dough, which is pretty convenient. He also uses the Kitchenaid to make the batter, but I’ve changed the directions to the more standard method of making cookies for a couple of reasons: 1) Not everyone has a stand mixer and 2) I personally prefer the more traditional method of using a hand mixer and spoon to make cookies.
* On second thought, I’ll include the stand mixer directions as well for those who prefer to use it.
Enjoy!
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Todd's Famous Whole Wheat Oatmeal Chocolate Chip Cookies
Ingredients
- 2 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup firmly packed brown sugar
- 2 sticks butter (1 cup) , at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup rolled oats
- 1 1/2 - 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the butter and sugars until pale in color and fluffy in texture. Add the eggs and vanilla extract and beat until combined.
- In a separate bowl, combine the flour, baking soda, salt.
- Add the flour mixture to the butter mixture and beat until combined. Add the oats and use a wooden spoon to stir until combined. Add the chocolate chips and stir until combined.
- Drop the cookie batter onto a cookie sheet using an ice cream scoop or spoon, in about 1-inch rounds. Bake for 8-10 minutes.
Notes
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Honestly, I couldn’t even tell they were made with whole wheat. Excellent flavor and texture.
Fantastic, Kara, I’m so glad you enjoyed them, thank you!
Great recipe! I made the following modifications:
– substituted coconut oil for the butter; it was a bit warm today, so the oil was liquid, briefly mixed the coconut oil and sugars then put in fridge for 15 minutes – then it wiped up very nicely (yes, I used the stand mixer)
– have been playing with amping up flavors, so used the following in the dry ingredients
— 1 tsp of five spice powder
— tablespoon of freezed dried coffee
– substituted Kahlua for the vanilla extract
– Plus
—- ¾ cup chopped walnuts
—– 1 ¼ cup chocolate chips
refrigerated dough for 15 minutes before portioning out dough on tray (#70 scoop)
9 minutes was the perfect time
ended up freezing as formed balls (#70 scoop) about ⅓ of the dough [will put them in a bag tomorrow]
Like so many recipes here, these are great!
Do you refrigerate the cookie dough before baking it? A lot of cookie recipes that I’ve used recommend this step.. Do you? :)
Hi Priya, we don’t. There are some gluten free recipes that are necessary to refrigerate first, but these don’t need to be. Happy baking! :)
Hi Kimberly, thanks for sharing. I just made them with butterscotch chips and they are amazing!! One question- I used coconut oil but it didn’t cream very well when I added sugar, eggs and vanilla. There were small clusters in the batter. Any idea how to fix it? (Though I have say it didn’t seem to matter to the results… My husband loved these cookies!)
Hi Anita, wonderful, I’m so glad they were a hit! That’s normal for the coconut oil and there’s no need to be concerned. As soon as melted coconut oil hits something cool it will start to harden again. The way to avoid that is to have all ingredients at room temperature but, as you pointed out, it really makes no difference in the outcome.
Yummy! I think my ice cream scooper is waaaaay bigger cause they came out GIGANTIC….lol. I ended up using 2 spoons to make the cookies. Cookies are moist and so delish. Thank you Todd and Kimberly.
Awesome, thanks, Jennifer! I’ll let Todd know! :)
These cookies are amazing! I recently made them for a reunion and they were devoured equally by adults and kiddies. Thanks for such a fantastic cookie recipe!
Fantastic, so glad they were a hit! I’ll pass the feedback onto my husband – thank you!
Are these quick cooking oats or no? Would it make a difference in how they turn out?
Hi Stephanie! These are made with traditional rolled oats, not quick oats. Rolled oats are what are usually used in cookies but if you only have quick oats on hand those will work as well.
Please add to press down with a fork or bottom of a glass to the recipe. It doesn’t mention this anywhere. I substitued succanat sugar for the white & brown sugars. They still are great!
Hi KL! Hmmm, are you confusing these with peanut butter cookies? I’ll often press down peanut butter cookies with a fork, but not chocolate chip cookies. You’re certainly more than welcome to do that though if that’s your preference. I’m glad you enjoyed them!