A healthier spin on the original, whole wheat chocolate chip cookies are everything you want in a cookie: a little chewy, a little crispy and a lot decadent.
Preheat oven to 365°F. Line cookie sheets with parchment paper.
In the bowl of a mixer (or you can mix it by hand), cream together butter, granulated sugar, brown sugar, and vanilla extract. Once creamy and fluffy, beat in eggs.
Add flour, baking soda and salt to bowl. Stir just enough to mix the dry ingredients, then mix into the butter mixture until just combined. Stir in oats, then chocolate chips.
Scoop onto cookie sheet (1 ½ tablespoons each), leaving some space between each cookie.
Bake for 10-11 minutes or until golden brown but still slightly soft in the middle. Cool on cookie sheet for five minutes, then transfer to a wire rack to cool completely.
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Notes
If you prefer, substitute all-purpose flour, or use a combination of whole wheat flour and all-purpose flour.
A cup of chopped nuts can be substituted for the oats.
Dough can be refrigerated for two to four days or frozen up to two months to bake later. See Make-Ahead Ideas (above) for tips on freezing dough.