ForneyLife

Daily Christmas Cookie Recipe: Whole Grain Chocolate Cookies

Posted in Recipes by Sarah on December 21, 2009

This recipe is from Mark Bittman’s blog.  Mark Bittman wrote the cookbook bible: How to Cook Everything!  The recipe comes from a guest poster, Suzanne Lenzer, who was on a quest to find a recipe for cookies “so delicious that you would never guess it was (sort of) good for you.”

Hope to try it out!

Whole Grain Chocolate Cookies

Yield About 18 cookies

Ingredients

  • 2/3 cup whole wheat flour
  • 1/4 cup good quality unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup oats
  • 1/3 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Combine the flour, cocoa powder, baking soda and salt in a small bowl.

Put the butter and sugar in a separate bowl and use a wooden spoon to cream them together until light and slightly fluffy; add the vanilla and continue mixing until it’s well combined.

Add the flour mixture to the butter and sugar; at this point the batter will become quite firm. Add the oats and mix them in evenly, then add the chocolate chips. You may have to knead the dough by hand at this point to fully integrate the oats and chips.

Using a tablespoon, scoop up balls of dough and put them on the prepared cookie sheet about two inches apart. Once you’ve filled the sheet, flatten each ball slightly with the back of a spoon or the flat side of a measuring cup; you may need to moisten the spoon or cup to keep the dough from sticking.

Bake the cookies until the top is set and cracked, about 14 minutes. Set on a rack to cool and serve.

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