This is another Smitten Kitchen recipe that I couldn’t resist trying. I love baked goods that incorporate whole wheat flour and this one also includes oat bran and old-fashioned rolled oats. 🙂
The recipe was adapted from Smitten Kitchen.com. I modified the size and baking time and refrigerated the rationed dough overnight.
Yield: about 20 (1 1/2 tablespoon) cookies or 10 (3 tablespoon) cookies
- 4 T (50 g) raw or turbinado sugar
- 1/2 cup (95 g) dark or light brown sugar
- 1/2 cup (115 g) unsalted butter, at room temperature
- 1/2 tsp fine sea salt
- 1 large egg
- 3/4 tsp pure vanilla extract
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 cup (95 g) whole wheat flour (I used white whole wheat flour) or medium rye flour
- 1/4 cup (25 g) oat bran, wheat germ, wheat bran, or finely chopped nuts (such as walnuts)
- 1 1/2 cups (120 g) old-fashioned rolled oats
- 1 cup (6 oz) semi-sweet chocolate chips or chunks
- flaky sea salt, optional
- In a large bowl, beat sugars, butter, and salt together until fluffy, about 3 minutes.
- Add egg and vanilla; beat until mixed.
- Sprinkle baking powder and baking soda over the batter and beat until very well-combined. Scrape the sides of the bowl and beat again.
- Scrape the bowl down and add the flour, oat bran (or another option), oats, and chocolate; mix just until the flour disappears.
- Using a 1 1/2 tablespoon or 3 tablespoon cookie scoop, ration the dough. Cover with plastic wrap and refrigerate for several hours or overnight.
- When ready to bake: Heat the oven to 350 degrees, preferably on convection. Line a large baking sheet with parchment paper.
- Arrange the mounds of dough 2 inches apart for smaller scoops or 3 inches apart for larger scoops on the prepared baking sheet. Sprinkle the tops with a couple flakes of sea salt.
- Bake 1 1/2 tablespoon cookies for about 10 minutes and 3 tablespoon cookies for 12 to 14 minutes, rotating halfway through the baking time, or until golden brown all over.
- Remove from the oven and let sit for 5 minutes on the baking sheet before transferring to a cooling rack.
Note: Extra dough will keep in the refrigerator for 3 days and longer in the freezer. Freeze rationed scoops of dough on a tray and transfer to a freezer bag when solid. If baking frozen scoops of dough, add 1 to 2 minutes to the baking time.