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Here’s a version of Ruth Wakefield’s classic from 1937, made a bit more nutritious.
Excerpted from Bob’s Red Mill Baking Book by John Ettinger and Bob’s Red Mill Family, Copyright 2007, Published by Running Press. All rights reserved.
Ingredients
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup old-fashioned rolled oats
1 cup chocolate chips
1/2 cup nuts, chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup old-fashioned rolled oats
1 cup chocolate chips
1/2 cup nuts, chopped
Preparation
1. Preheat the oven to 350°F. Lightly oil a baking sheet or cover with parchment paper.
2. In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until well incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips, and nuts.
3. Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until brown. Cool on a wire rack.
2. In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until well incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips, and nuts.
3. Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until brown. Cool on a wire rack.
Servings
Makes 4 to 5 dozen cookies
Prep technique
Bake
Course
Dessert
Cuisine
American
Type of Dish
Cookies
Source:
Need a print friendly button
Comment by Bonnie — June 28, 2007 @ 6:56 pm
Either that, or the site needs print stylesheets so that content can be printed neatly.
Comment by Nurse Betty - Flatline Web — July 6, 2007 @ 12:07 pm
Yes, it needs a print friendly button for sure.
Comment by photo39 — July 19, 2007 @ 10:18 am
Hi all… We’ll be launching the full blown feature-rich site of The Daily Green this fall and you’ll be able to print out recipes and articles easily. Thanks for writing.
Comment by Food Editor at The Daily Green — July 19, 2007 @ 10:57 am
Making a food item iwhole grain does not automatically make it healthy. The saturated fat content of this recipe is appalling.
Comment by carol — August 13, 2007 @ 6:14 pm
i don’t think this recipe is alluding to being healthy. it’s just offering a version that uses whole wheat flour, nothing wrong with that. as for the fat content, maybe moderation is key. plus, let’s not take all the fun out of eating treats once in a while.
Comment by Terry Pratt — August 14, 2007 @ 1:03 pm
I’m with Terry. Using whole wheat flour in my normal recipe leaves the biscuits feeling too ‘good for you’. I can’t wait to try this recipe - and use it as a special treat. We all need treats!
Comment by jaki — August 21, 2007 @ 7:30 pm
The cookie recipes in the King Arthur Flour cookie cookbook are delicious, but use white flour. I started modifying my favorite recipes to use half whole wheat and they came out great, so now I use all whole wheat. My daughter loves them. I didn’t find any need to alter the amount of baking soda or powder.
Comment by Nancy — August 22, 2007 @ 12:34 pm
Thanks for the suggestions, Nancy. Making recipes your own is what cooking and baking are all about. Btw, I’ve made this recipe a couple of times for The Daily Green staff and it’s an office favorite. I hope you get a chance to give the cookie recipe a try too.
Comment by Karen Berner / Food Editor — August 22, 2007 @ 12:44 pm
No sweets are good for you, but they are fun to eat as a special treat! Thanks for sharing!!
Comment by Tracy — August 24, 2007 @ 10:22 am
I’m always looking for new recipes. Being a WW Leader, it would be nice if you could include nutrition information. Calories, fatg. etc.
Comment by Carel — August 24, 2007 @ 10:52 am
Hi Carel, this recipe is directly from the Bob’s Red Mill Baking Book which doesn’t include nutritional information. But we have many, many other recipes on the website that do. Thanks for writing.
Comment by Karen Berner / Food Editor — August 24, 2007 @ 11:21 am
The idea of Esquire House (ads by Google sidebar) is rather contrary to the concept of Living Green.
Comment by Katherine — August 24, 2007 @ 11:32 am
Dear Katherine, We’re working on the types of ads that are automatically “served up” by Google — it’s a process! Thanks for writing.
Comment by Karen Berner / Food Editor — August 24, 2007 @ 2:42 pm
Can’t wait to try this recipe, always looking for heathy altternatives. I also agree with the comments at the top….printer friendly version to save on paper and ink! Thanks!
Comment by Cathy — August 26, 2007 @ 6:12 pm
I’m about to try this recipe (I will let you know how it turns out) but I’ve high hopes, and I plan to cut the butter in half substituting 1/4 cup of (organic) apple sauce. I have done this using the toll house recipe for years, and it never fails.
Comment by Evelyn — August 29, 2007 @ 11:21 pm
I doubled the recipe and used 1 stick of light butter, 1 serving of applesauce (1/4 cup) total. The cookies are very good, but came out thinner and crispier than the original recipe. I also did a pan cookie cake which is still great, not crispy. So either way wins!
Comment by Evelyn — August 30, 2007 @ 1:27 am
[…] So, no, they are not green in color, but the rolled oats, wheat flour and applesauce certainly make them healthier! Find the recipe here. […]
Pingback by Naturally, Dah’ling! » Blog Archive » Green Cookies? Sweet! — August 30, 2007 @ 2:09 am
Great healthy alternatives, Evelyn! Thanks for sharing them and I’m so glad you enjoyed the recipe.
Comment by Karen Berner / Food Editor — August 30, 2007 @ 8:42 am
I’ve made a similar version of this recipe for years, using half unbleached flour and half whole wheat. I also add a little peanut butter, ground walnuts, and flaxseed meal to the mix… Mmmmm!
Comment by Linda Rexroad — September 3, 2007 @ 10:30 am
Has anyone tried this with Smart Balance instead of butter?
Comment by Amy — September 4, 2007 @ 3:15 pm
Very tasty recipe! My first “from scratch” cookie-baking-experience and it was worth every bite. I’m going to try these with coconut next. The Whole Wheat part is healthy enough for me. Gotta keep SOME fun in the cookies!
Comment by Tammi B. — September 11, 2007 @ 11:28 am
Hi Tammi,
I’m so glad your first “from scratch cookie baking experience” was a positive one! Adding coconut sounds like a winning combo with the chocolate chips. Let me know how you make out with these.
Comment by Karen Berner / Food Editor — September 11, 2007 @ 1:01 pm