|2/3||cup||whole wheat flour||or half white flour and half whole wheat|
|1 1/2||cups||rolled oats|
|1 1/4||teaspoons||baking soda|
|6||tablespoons||butter, unsalted||or half vegetable oil, half butter|
|1||cup||mango||dried and chopped*|
|1 1/4||teaspoons||vanilla extract||pure|
|5||ounces||dark chocolate||coarsely chopped, or jumbo chocolate chips, of course, if you only have chocolate chips, it's fine too*|
Preheat oven to 350°F.
Coat a cookie sheet with cooking spray or grease with butter or line with a baking mat.
Add the flours, oats, baking soda, and salt in a large bowl, mix until well blended, and set aside.
Melt the butter over low heat in a small saucepan.
Stir in sugar until dissolves.
Pour sugar mixture into flour mixture and stir until just incorporated.
Stir in mango, vanilla, and egg to batter until well blended. Then stir in chocolate chunks.
Arrange cookies by heaping teaspoonfuls onto a prepared sheet, 1 1/2-inch to 2-inch apart.
Bake 10 to 13 minutes and golden around the edges.
Allow to cool on the baking sheet for 2 to 3 minutes.
Remove from baking sheet and place on a wire rack to cool completely.
They can be kept in an air-tight container.
First published: 2011-05-16 last updated: 2014-04-13
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