Whole Wheat “Earthy” Chocolate Chip Cookies
This is a great wholesome, whole grain cookie recipe adapted from Rosie’s Bakery Cookie Book (https://amzn.to/15M22mP). It's one of my favorite cookbooks and it filled with wonderful, easy to follow recipes. Rosie’s is a classic bakery in Boston that’s been baking up confections for over 30 years that use no preservatives or chemicals - if you're visiting Boston, make sure to stop by. (https://rosiesbakery.com/) These cookies taste best the day they are baked, but they can be stored in the freezer for up to two weeks.
2 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
¾ cup quick cooking oats
2 tablespoons wheat bran
¼ cup unsweetened coconut
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 eggs, room temperature
2 cups semi sweet chocolate chips (Guittard is my favorite)
1. Preheat oven to 400 degrees and adjust oven rack to center position. Line a few cookie sheets with parchment paper.
2. Combine flour, salt and baking soda in a bowl, whisk it together and set aside; in another small bowl mix together oats, wheat bran, and coconut and set aside.
3. In the bowl of standing mixer, combine brown sugar, granulated sugar, softened butter, and vanilla; beat at medium speed until creamy, about 1 ½ -2 minutes. Add eggs and beat for 30 seconds. Scrape bowl down.
4. Add flour mixture and mix on low for 10 seconds.
5. Add oat mixture and mix on low just to combine. Remove bowl from stand and stir together with large rubber spatula, scarping sides and bottom of bowl. Stir in chocolate chips.
5. Drop cookie dough by heaping tablespoonfuls onto the baking sheet about 2 inches apart.
6. Bake until cookies edges are dark golden and the centers are puffed up 9-11 minutes. Remove cookies from oven and allow them to cool for 2 minutes on sheet and then transfer to wire racks to cool.