whole wheat chocolate oat cookies

But when, like most of us, I ran low on white flour in April, I used whole wheat instead and discovered that the recipe wasn’t just as good as it was with white flour, but better. Crunchier, more flavorful, and even nuanced. From there, I swapped in a little raw sugar. I bumped up the salt a little. I added a little extra cragginess, sometimes with wheat germ or bran, and at other times with finely-chopped walnuts. A little baking powder gives them an almost Levain-like height at larger sizes, if you rest the dough a bit. Don’t worry, they’re still a treat — butter, lots of dark chocolate chunks or chips, and we like them on the big side, in 3-tablespoon scoops, for the most varied and interesting texture. And even though regular flour is back at regular prices on all of the shelves, they’re so much better like this, I haven’t gone back to making them the old way and I bet you won’t either.

* Did anyone else read this Atlantic article about flour shortages this spring? I was so surprised to learn that wheat supplies weren’t the issue (as more flour went into homes, less went to restaurants) but the paper bags grocery-sized flour is packed in.

Whole Wheat Oat Chocolate Cookies

Bob’s Red Mill here.] I’ve made these before with medium rye flour, instead of whole wheat, and they were delicious. I make these with a leveled 3-tablespoon scoop, this one. Baked right after you mix it, the cookies can can spread to about 3.25 to 3.5″; after chilling in the fridge, even just a couple hours, they stay more heaped when they bake, spreading only to 3″. If you don’t have raw sugar, just use more brown sugar.

• 4 tablespoons (50 grams) raw or turbinado sugar
• 1/2 cup dark (95 grams) light or dark brown sugar
• 1/2 cup (115 grams) unsalted butter, at room temperature for a hand-mixer; cold is fine for a stand-mixer
• 1/2 teaspoon fine sea salt
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 cup (95 grams) whole wheat flour
• 1/4 cup (25 grams) wheat germ, wheat bran, oat bran, or a finely chopped nut of your choice (I like walnuts)
• 1 1/2 cups (120 grams) old-fashioned rolled oats
• 1 cup (6 ounces) chocolate chips, or semisweet chocolate, chopped into chunks
• Flaky sea salt, if you wish.

In a large bowl, beat sugars, butter (if cold, in chunks), and salt together until fluffy. Add egg and vanilla, and beat until mixed. Sprinkle baking powder and baking soda over batter and beat until very well-combined, then a few more times around the bowl. Scrape bowl down. Add flour, wheat germ, oats, and chocolate and mix just until the flour disappears.

Arrange 3-tablespoon mounds of cookies 3 inches apart on the baking sheet. Sprinkle each with a couple flakes of sea salt. Bake for 12 to 14 minutes. Cookies will be golden brown all over. Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack.

Extra dough will keep in fridge for 3 days, and longer in the freezer. I like to scoop then freeze it on a tray; once solid, I’ll pack them tightly in a freezer bag. You can bake them directly from the freezer; it usually only takes 1 to 2 minutes longer. Cookies baked from cold will spread less.