Oatmeal Chocolate Chip Cookies are my absolute favorite! They have the right amount of texture and I could eat a whole dozen myself. And since I have been trying to add a few more healthy things into my cookies I decided to see if I could come up with a recipe that uses some whole wheat flour and still maintains the softness I love about oatmeal chocolate chip cookies. I found out that the secret is cornstarch and it really works! Also if you are looking for a great high altitude chocolate chip cookie recipe, head HERE for a fantastic one.
These cookies are still so soft. And honestly your kids won’t even know that there is whole wheat flour in them. They are so so good! Here is the recipe below for soft Oatmeal Chocolate Chip Cookies.
Oatmeal Chocolate Chip Cookie Recipe (for soft cookies)
- 1 1/2 cups of butter
- 4 eggs
- 2 cups packed brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch (this makes the cookies softer!)
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour (can use AP flour for this too–but I love to sneak whole wheat in wherever I can)
- 4 cups rolled oats
- 1 bag semi-sweet mini chocolate chips
- Combine butter, sugar and eggs and cream mixture until smooth.
- Sift flours, b. powder, b. soda and cornstarch together and then add to butter and egg mixture. Mix well. Add vanilla. Mix again.
- Add rolled oats and mini chocolate chips and combine gently.
- Bake on a parchment covered cookie sheet at 375 degrees for 8-10 minutes (do not let cookies get browned). Take parchment off the cookie sheet and let sit on counter for 4-5 minutes. Then enjoy!