This is our go-to chocolate chip cookie recipe. It makes about 7 dozen and freezes perfectly. If you don’t want so many cookies, this is an easy recipe to divide in half.
Hearty Oatmeal Chocolate Chip Cookies
2 cup butter
2 cup sugar
2 cup brown sugar
4 eggs
1 tsp. vanilla
2 cups whole wheat flour
2 cups all-purpose flour
5 cups old fashioned oats
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
Cream together butter and both types of sugar. Add vanilla and eggs one at a time and beat together. Add salt, baking powder, baking soda then slowly add flour, mixing in between each cup. Mix in old fashioned oats. Add chocolate chips and stir by hand or use your mixer. Place on non-stick cookie sheets. Bake at 375 for 10-12 minutes.
Cream together both types of sugar with butter. I use organic evaporated cane juice sugar or raw sugar in place of the granulated sugar.
Add eggs one at a time and beat together. Add vanilla and mix.
Add salt, baking powder, baking soda then slowly add flour, mixing in between cups. We’ve made the recipe with all 4 cups Prairie Gold whole wheat flour and it still turns out great. This time around I used 2 cups whole wheat flour and 2 cups Eagle Mills Ultragrain flour from Costco. You can also use all all-purpose flour.
Mix in old fashioned oats. Add chocolate chips and stir in by hand or use your mixer. I use my mixer because it’s easier.
Place on non-stick cookie sheets. I use a cookie scoop
Bake at 375 for 10-12 minutes.
