Anyway, I did it and they were, if I may say so myself, delish. Hearty but not "whole wheat-y." They're puffier than regular chocolate chip cookies, but not in a bad way. Anyway, if you're ever up early on a Sunday morning and feel motivated to grind your own rolled oats, I highly recommend these.
Ultimate Whole Wheat Chocolate Chip Cookies (adapted from here)
- 1/2 cup unsalted butter, softened
- 1/2 cup natural brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375
- Place oats in a blender and process until it turns into a powder.
- In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda.
- In a large bowl, cream together butter and both sugars for 3 minutes on medium speed. Beat in eggs and vanilla. Gradually beat in dry ingredients. Add chocolate chips.
- Roll or scoop dough into 2-inch sized balls and place 2 inches apart on ungreased cookie sheet. Bake for 12-15 minutes.
- Cool 2 minutes on baking sheet before transferring to a cooling rack.
Then I made the marinade for Char Siu Pork Roast which is in my Crockpot, filling the house with the scent of pork and hoisin sauce (they really should bottle it) at right this very moment.