I had a yummy cheesecake recipe ready to share with you today . . . but then I made these cookies and my plans quickly changed. I had forgotten how incredibly amazing and good these cookies are, so good in fact I’ve made them twice in the last two days. So good that I might even be able to claim them as one of my all-time favorite cookies which is saying a lot because I love, love, love cookies.
There is one problem however with these cookies, because they are made with whole wheat flour, I tell myself they’re good for me so I eat way more dough than I should and way too many cookies . . .they are so hard to resist, so very, very hard!
Don’t cringe when you see they are made with shortening, it works in these cookies and makes them the perfect cookie in my opinion. They are crispy and chewy which is the way I absolutely love my cookies.
My 17-year old son had a bunch of his friends over the other night to watch the Bachelor and they started eating these cookies. One of his friends was half-way done with his cookie and looked over at me and told me how delicious it was. When I told him they were whole wheat cookies he gave me a funny look and said something to the effect of he doesn’t ever eat anything whole wheat because he doesn’t like it, and then he finished off his cookie. If you don’t tell people they are eating whole wheat oatmeal chocolate chip cookies, they will never, ever know and it can just be our little secret.
- 1 cup butter flavor shortening
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 2 Tbsp. milk
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups whole wheat flour
- 2 cups quick cooking oatmeal
- 2 1/2 cups chocolate chips (I use half milk, half semi-sweet)
Preheat oven to 350 degrees.
In a large mixing bowl, combine shortening and sugars and beat until creamy. Add eggs, vanilla and milk and continue mixing until smooth and well combined. Add baking soda, baking powder, salt, flour and oatmeal. Mix until well combined. Stir in chocolate chips.
Using cookie scoop, drop onto a lined cookie sheet and bake for 10-12 minutes or until edges are just barely golden brown. Remove from oven and allow to cool on cookie sheet for about 3 minutes. Transfer to a cooling rack.
My favorite way to make these cookies is using half milk and half semi-sweet chocolate chips, but you can use one or the other if you prefer. If you like less chocolate chips in your cookies, obviously throw in less.
Recipe Source: 5 Boys Baker