Don’t let the name fool you, gang. These cookies are awesome. They are probably in the top three best chocolate chip cookies I’ve ever made. They are chewy and tender and delicious. They have a slightly caramel flavor to them – they’re like florentines and chocolate chip cookies got together and had the most delicious love child ever.

I stumbled upon this recipe a week or so ago, starred and long forgotten in my Google Reader, languishing for over a year in the chaotic wasteland of the hundreds and hundreds of recipes that I want to try someday. FOR A YEAR. I’m glad I rediscovered these babies, because they’re fabulous – and since they’re made with whole wheat and rolled oats, they’re actually GOOD FOR YOU.

Sort of.

If you don’t think about all the butter and sugar – they’re practically health food.  Amazing, delicious, chewy, chocolatey health food.

…Or maybe just the best dang oatmeal chocolate chip cookies ever.

Like Maria of Two Peas and Their Pod, who originally posted this recipe, I decided to see if my husband could guess that whole wheat flour was the secret ingredient. And like Maria’s husband, James couldn’t do it. First he guessed walnuts, and then he guessed toffee before giving up. Also like Maria’s husband, James was totally surprised when I told him they were made with 100% whole wheat flour – not a speck of all purpose in the whole batch. They don’t taste dense or dry or “wholesome” like you’d expect whole wheat cookies to taste – they’re so good, I don’t think anyone would guess that they’re whole wheat.

So please, don’t be like me and wait a year to bring this amazingness into your life. Make them. Make them now. What are you waiting for? Go!

Whole Wheat Chocolate Chip Oatmeal Cookies

From Two Peas and Their Pod

1 1/4 cup whole wheat flour (I used white whole wheat)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 egg, at room temperature

1 1/2 teaspoon pure vanilla extract

1 tablespoon milk (I used 1%)

1 cup rolled oats

1 cup semisweet chocolate morsels

  1. Preheat the oven to 350 degrees. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  2. Using a mixer, cream the sugars with the softened butter for about two minutes. Add in the egg, vanilla, and milk. Mix until smooth.
  3. Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until flour disappears. Don’t over mix. Stir in the oats and chocolate chips by hand.
  4. Form rounded cookie dough balls, using about 1 T of dough. Place dough balls on a cookie sheet lined with parchment paper or a Silpat. Bake cookies for 11-12 minutes or until lightly golden around the edges. Let cookies sit on the cookie sheet for a couple of minutes to set up. Then move to a cooking rack. Makes around 2 dozen cookies.