Ingredients
Method
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment. In a medium bowl, mix together the flours, salt, baking powder and soda. Set aside.
- In a large bowl, cream butter with sugars until light and fluffy. Add eggs one at a time and mix in thoroughly. Incorporate the vanilla.
- Gently mix in the flour mixture, followed by the oats, and at last the chocolate chips and walnuts (if using). Keep aside some chocolate chips to top the cookies.
- Add a couple of tablespoons of milk, if (and only if) the mix appears too dry. Drop the batter in 1-2 tablespoonfuls on your cookie sheet, at least 1" apart as they will spread while baking.
- Bake for about 12-14 minutes or until browning at the edges.
- Transfer cookies to a rack to cool and store in airtight containers at once or the cookies will soften.
Notes
- If you prefer a crisper cookie, then gently pile your whole completed batch of cookies back onto the cookie tray, and stick them back in the oven for an additional 15 minutes at 150F or so. Careful that you watch them, or they might burn. Remove, cool, and store as above.
- Egg Substitute: 2 flax eggs: Mix together 2 tbsp finely ground flax meal with 6 tbsp water and set aside for 10 min and use in place of 2 eggs.
- Less butter option: I have tried the recipe with 1 stick of butter with a half cup of virgin coconut oil or 1 stick of butter and 1/2 cup of apple puree. Both have come out well.
- Refined Sugar substitute: Instead of brown sugar and white sugar, you can use 1 cup of coconut sugar
Tried this recipe?Let us know how it was!