Whole Wheat Chocolate Chip-Oatmeal Cookies

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
  1. In a large bowl, beat sugars, butter, and salt together until fluffy, about 3 minutes.
  2. Add egg and vanilla; beat until mixed.
  3. Sprinkle baking powder and baking soda over the batter and beat until very well-combined. Scrape the sides of the bowl and beat again.
  4. Scrape the bowl down and add the flour, oat bran (or another option), oats, and chocolate; mix just until the flour disappears.
  5. 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.
  6. When ready to bake: Heat the oven to 350 degrees, preferably on convection. Line a large baking sheet with parchment paper.
  7. 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.
  8. 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.
  9. 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.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Whole Wheat Chocolate Chip-Oatmeal Cookies

  1. Lovely cookies and healthy too as you have used oat flour and whole wheat flour..Yumm!!

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