Maple Oat Chocolate Chip Cookies
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 36 big cookies
- Category: Dessert
These are my ideal whole wheat chocolate chip cookie—crisp on the outside, and as fluffy as their all-purpose counterparts on the inside. Maple syrup, cinnamon and a slight sprinkling of Maldon salt make them extra special.
- 2 1/2 cups whole wheat pastry flour
- 1 cup whole spelt flour (or an additional cup of whole wheat pastry flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups raw (turbinado) sugar
- 1/3 cup real maple syrup
- 3 large eggs
- 1 tablespoons pure vanilla extract
- 1 cup rolled oats
- 2 cups semisweet chocolate chips (60% or higher)
- Maldon salt (optional), for sprinkling
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
- In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar.
- Beat in the eggs one at a time.
- Whisk in the vanilla extract and maple syrup.
- Add the dry ingredients in 3 increments, stirring between each addition. Once you’re done mixing in the last of the dry ingredients, you should have a moist, uniformly brown dough.
- Stir in the chocolate chips and oats by hand until they are evenly distributed. Put some muscle into it!
- Drop about two tablespoon of dough per cookie onto the baking sheet, leaving about two inches of space around each cookie.
- Bake for 10 minutes, until the tops are just golden. Err on the side of underbaking.
- Allow the cookies to set on the baking sheet for about a minute and transfer them to a cooling rack. If desired, sprinkle with a pinch of Maldon salt. Serve with a glass of milk, of course!