One of my favorite treats is the chocolate chip cookie served by Great Harvest Bread Company. I love its whole-grain taste.
I have experimented with a recipe to get just the right flavor and texture and have one that’s pretty close to the real thing.
Great Harvest serves their chocolate chip cookie as a large, flat cookie. The ones I’ve made keep some of their height, so if you want the cookie to spread out more, I suggest adding more butter. Also, I used the large scoop from Pampered Chef, not the quarter-cup of dough as suggested by the recipe.
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 tablespoon sugar
1 cup + 1 tablespoon butter, softened
2 cups rolled oats
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) package milk chocolate chips (you could also use semisweet chocolate chips)
- Preheat oven to 350°.
- Combine flour, baking powder, baking soda, and salt; set aside.
- Beat together the sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips.
- Bake at 350° for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks.
- Makes 24 giant cookies.
Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.
Note: A variation is to add raisins instead of chocolate chips.