The Pioneer Woman Tasty Kitchen
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Whole Wheat Oatmeal Chocolate Chip Cookies

4.97 Mitt(s) 35 Rating(s)35 votes, average: 4.97 out of 535 votes, average: 4.97 out of 535 votes, average: 4.97 out of 535 votes, average: 4.97 out of 535 votes, average: 4.97 out of 5

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Level: Easy

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Description

Even though these cookies are made with 100% whole wheat flour and oats, that’s not why I make them. I make them because they may quite possibly be some of the most delicious chocolate chip oatmeal cookies ever. Buttery, chewy, full of sturdy oats and texture, these cookies are absolutely dreamy.

Ingredients

  • 1-¼ cup Butter (2 1/2 Sticks)
  • 1-¼ cup Brown Sugar
  • 1-¼ cup Granulated Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 2-½ cups White Whole Wheat Flour
  • 1-¼ teaspoon Baking Powder
  • 1-¼ teaspoon Baking Soda
  • 1-¼ teaspoon Salt
  • 2-½ cups Quick Oats
  • 2-½ cups Semisweet Chocolate Chips

Preparation

Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 degrees for 10 minutes.

6 Comments

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Hattie Husbands on 10.20.2011

I am a novice baker, and that is to say I usually bake the Toll House precut cookies that involve no prep at all. My fave cookie is oatmeal chocolate chip so I thought I would give these a whirl. So when you say vanilla do you mean vanilla extract?

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Jaime on 10.4.2011

My daughter and I did a side by side comparison between regular oatmeal chocolate chip cookies and these. Hands down, these won. They are moist, soft and so very delicious! Great recipe, Melanie!!!

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megank on 8.22.2011

I must be a horrible baker because mine spread out and turned into one big cookie. help.

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Patricia (baker4two) on 4.12.2011

I loved this recipe! Thank you so much for sharing it. I love experimenting and added chopped pecans to half the batch and they were even better! I have a bunch of whole wheat flour that I have stored in the freezer and wanted to use up before I bought more. That is why I didn’t use the white whole wheat flour your recipe called for. I have never bought it, but I will now!

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creationsbykara on 1.23.2011

I’ve made these several times and they are sooo good! I took them to a church potluck, and no one could tell they were made with whole wheat. Definitely a family favorite! :)

35 Reviews

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Mandy on 9.15.2012

Awesome!
I cut back on the sugar and you couldn’t tell.
Love the whole wheat!
Thanks!!

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Elizabeth on 7.8.2012

The taste and texture of these cookies is yummy. Gooey on the inside and crisp at the edges. Will definitely try them again!

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Mrs. Farnsworth on 6.29.2012

Not that it needs more reviews, because 32 five-mitten reviews later it should show how awesome they are…but none-the-less we love these cookies. It makes a ridiculous amount of cookies per recipe. So we bake a dozen for now and roll the rest into balls, freeze it, and transfer to a ziploc baggy to eat at a later date. These are wonderful, crunchy outside and soft inside. I also have to cook ours more like 15 minutes to get them done and not ten…but ovens vary. Thanks for this recipe!

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Jennifer on 6.26.2012

Very delicious! I kept the batter in the fridge between batches, since I didn’t want uber flat cookies. Also, my heaping tablespoons must be a little smaller than normal, since this recipe yielded 56 cookies. Hey, I’m not complaining. :)

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lorelei on 3.20.2012

Excellent! I did only end up putting in 2 cups of chocolate chips though…more than enough for us. Thanks!

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