If you can refrain from eating all the dough, I promise this is one of the best cookies you will ever make. This recipe was passed down from my mother and it is one I turn to for its consistency, delicious dough {yes!} and bakery quality cookie. The reviews from friends and family alone sold me but if you need a little more convincing it comes with a little less guilt since it is packed with whole wheat flour, oatmeal and dark cacao chocolate. Sold? If not, give it a try.

I prefer to make a small batch {yields about 8-10 large cookies} but the recipe below can easily be doubled for more cookies. Use organic ingredients whenever possible.

Preheat oven to 375 degrees.

  • 1/2 cup unsalted organic butter {room temperature}
  • 1/3 cup organic cane sugar
  • 1/3 cup organic brown sugar {packed}
  • 1 large organic egg
  • 1 teaspoon vanilla extract
  • 1/2 cup organic all-purpose flour
  • 1/2 cup organic whole wheat pastry flour {I prefer Whole Foods brand}
  • 1 cup gluten free old fashion rolled oats {ground}
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 60% cacao bittersweet chocolate chips {Ghirardelli makes a great one!}

In a stand mixer or a bowl with a hand mixer whip together butter, cane sugar and brown sugar until light and fluffy. Ensure butter is room temperature. Scrap down sides with a spatula and then add the egg and vanilla. Mix until combined. In a separate bowl, combine all-purpose flour, whole wheat flour and oats. I prefer to grind the oats to a coarse flour by pulsing in a food processor. The extra step is worth it because the newly created oat flour gives the dough and cookie some body.

Next add in the salt, baking powder and baking soda to the dry ingredients and gently stir with a fork. Add approximately half of the dry ingredients to the butter/sugar mixture and mix on low to medium speed. Once slightly combined add the rest of the dry ingredients. Mix on medium to high speed until nicely combined. Scrap down sides with a spatula. Add in 1/2 package of chocolate chips {add more or less to taste} and mix into dough on low to medium speed.

Using a large ice cream scoop, scoop dough onto a parchment lined baking sheet. I prefer to make 4-6 at a time to avoid cookies running into each other. Bake approximately 12 minutes or until edges are golden brown. Let cookies rest for 5 minutes before transferring to a cooling rack. Enjoy!

Best Cookie. Ever.

Images by Candice Lanning, www.thebeautifulmess.com.