Whole Wheat Oatmeal Chocolate Chip Cookies - the Best
Yield
36 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
margarine
soft |
|
¾ | cup |
brown sugar
|
* |
¾ | cup |
sugar
granulated |
|
2 | large |
eggs
|
|
1 ½ | cups |
whole-wheat flour
|
|
1 | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
2 | cups |
chocolate chips
semi-sweet |
* |
2 | cups |
oats, quick cooking
|
|
1 | teaspoon |
vanilla extract
|
|
1 | cup |
walnuts
chopped, optional |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
margarine
soft |
|
177 | ml |
brown sugar
|
* |
177 | ml |
sugar
granulated |
|
2 | large |
eggs
|
|
355 | ml |
whole-wheat flour
|
|
5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
473 | ml |
chocolate chips
semi-sweet |
* |
473 | ml |
oats, quick cooking
|
|
5 | ml |
vanilla extract
|
|
237 | ml |
walnuts
chopped, optional |
Directions
Preheat oven to 350℉ (180℃).
Cream margarine and sugars in large bowl.
Add eggs and beat well.
Sift together flour, salt and soda in separate bowl.
Add to creamed mixture and mix well. Stir in chocolate chips, oats, vanilla and nuts if using.
Drop by tablespoonfuls on to greased baking sheets.
Bake 8 to 10 minutes or until golden brown. Cool.