I may have to confess something here. I love chocolate chip cookies when they’re the soft, chewy, sink-your-teeth-into-type. That’s not the confession. Here it is: I would really love chocolate chip cookies even more…without the chocolate chips. I know that sounds crazy, but I’m absolutely nuts about the actual batter. So when I make up a batch of chocolate chips for friends or family, I steal a couple of spoonfuls of the batter before I put the chips in. I bake up the “naked” ones, and then gobble them up right out of the oven. (Confessions are so freeing!) The one exception I have is this recipe for Whole Wheat Chocolate Chips. It was sent to me by Arizona resident Wendy Putler. She shared with me the story of how one day she and her mom got into a conversation about who makes the best chocolate chip cookies. Wendy’s mom declared that she makes the best ones. Wendy begged to differ and told her mom that she actually made better cookies than her mom! Once they compared recipes, they discovered that the recipe was identical. They had both found it in a 1964 Boston Globe newspaper! I’m not sure who won Battle/Chocolate Chip, but I think you and I came out the winners here with a recipe we can really sink out teeth into!
| Servings |
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups butter
- 1 ½ cups brown sugar
- 1 ½ cups white sugar
- 4 eggs (room temperature)
- 2 teaspoons vanilla
- 2 cups walnuts (chopped)
- 1 ½ pounds Ghiradelli semi-sweet chocolate chips
- 4 cups rolled oats (not quick oats)
Ingredients
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- In a bowl, mix together the all-purpose flour, whole wheat flour, baking soda and salt. In the bowl of a stand mixer, cream together the butter and both sugars until light and fluffy. Add vanilla and eggs, one at a time, mixing well. Add the combined dry ingredients and mix to incorporate. With a spatula, stir in oats, walnuts and chocolate chips, mixing to combine. Roll cookies into approximately 1 ½ inch balls. Freeze the dough until hardened. Preheat oven to 375 degrees. Line a sheet pan with a silpat or parchment paper. Arrange cookie balls, leaving about 1 inch in between. (Do not flatten cookies.) Bake for about 9-11 minutes. When cool, store in a well sealed container or ziplock bag. (Dough can be frozen and baked up later.)
Wendy's Notes:
This makes a HUGE batch because I freeze them. It works fine if you half the recipe. I usually make a double batch and then, using a cookie scoop, make dozens of cookie balls, which I freeze individually and then seal by the dozen or two in a freezer bag. My kids – and husband – can pop some frozen cookie balls in the toaster oven and in a few minutes have freshly baked cookies!
