It snowed in NYC today and the boys didn’t have school, so we went sledding in Central Park. It was lots and lots of fun. We stayed out until they got cold (and wet). Our tradition after sledding is to come home and have a piping hot cup of hot chocolate to warm up. We didn’t have any good snacks, so I decided to make cookies to go with the hot chocolate. The quickest, easiest cookies for me to make are chocolate chip, since I have the recipe memorized, and all of the ingredients on hand, but I wanted to try to make them a bit healthier, so I made these.
The recipe uses old-fashioned oats and whole wheat flour. I wasn’t sure if the boys were going to like them, but they’ve never really met a cookie that they didn’t like, and this is no exception. Although I personally don’t like these quite as much as my traditional cinnamon chocolate chip cookies, I think this may be my go-to chocolate chip cookie recipe for the boys since they seem to love them.
Whole Wheat Cinnamon Oatmeal Chocolate Chip Cookies
Adapted from Nestle’s VeryBestBaking.com
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 extra large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups old-fashioned oats
2 cups (12-oz. pkg.) chocolate chips
Preheat oven to 375° F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, and chocolate chips; mix well. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Yield ~ 4 dozen cookies