Oatmeal–Chocolate Chip Cookies

If you love chocolate chip cookies as much as we do, you’re always on the prowl for another great variation. In line with our attempts to use whole grains whenever we can, we were thrilled to discover the technique of adding ground rolled oats and white whole-wheat flour to a cookie dough. Crisp, but full-bodied, these cookies are as wholesome as a chocolate chip cookie can be. Please note, we leave the dough in the refrigerator overnight or for a minimum of 2 hours. This improves the flavor and texture considerably.

NOTE: This recipe yields a large amount of dough. We like to reserve half of it and roll it into logs, freeze, and have them ready to bake at any time. Soften frozen logs long enough to slice before baking.

MAKES THIRTY-SIX 3-INCH COOKIES

¾ cup pecans

¾ cup walnuts

¾ cup rolled oats

Pinch of cinnamon (optional)

1½ cups white whole-wheat flour

1 teaspoon baking soda

½ teaspoon kosher salt

12 tablespoons (1½ sticks) unsalted butter, at room temperature

1¼ cups packed dark brown sugar

2 extra-large eggs

¾ teaspoon pure vanilla extract

3 cups semisweet or bittersweet chocolate chips or any combination of the two

In a medium skillet, toast the pecans and walnuts over medium heat, shaking the pan occasionally, until lightly browned, 3 to 4 minutes. Transfer to a board. When cool, chop and set aside.

Using a food processor or powerful blender, process the oats until ground into a fine powder. Add the cinnamon, if using, and pulse 3 more times. In a large bowl, combine the oats, flour, baking soda, and salt.

In a standing mixer, or hand mixer and large bowl, beat the butter at medium speed until creamy. Add the brown sugar and continue beating until light and fluffy, about 4 minutes, occasionally scraping the sides of the bowl. Continue beating and add the eggs, one at a time. When the eggs are incorporated, add the vanilla. Reduce the speed to low. In 2 additions, stir in the flour mixture until just combined. Fold in the toasted nuts and chocolate chips with a wooden spoon as the batter is very thick.

Refrigerate the dough for at least 2 hours or overnight.

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Drop 2-tablespoon portions of batter onto the baking sheet, leaving 1 inch between the cookies. Bake until lightly browned, 12 to 15 minutes. Allow to cool and store in an airtight container.