Accessible Whole Wheat Oatmeal Chocolate Chip Cookies

Adapted from 101 Cookbooks

Accessible Whole Wheat Oatmeal Chocolate Chip Cookies

2 3/4 cup rolled oats (not instant)
1 cup  whole wheat flour
2/3 cup wheat bran (or germ)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine grain sea salt
1 cup unsalted butter
1 cup natural cane sugar or light brown sugar
1 cup firmly packed Muscovado or dark brown sugar
2 large eggs
2 teaspoons vanilla extract
10 oz semi-sweet chocolate bar, chopped and shaved into chunks and splinters

Directions:

• Preheat the built in oven placed 30" from the floor to 350 degrees F with racks placed in the middle. 

• Line two baking sheets with unbleached parchment paper and set aside.
• On a pull-out mid level work table and combine the oats, flour, wheat bran, baking soda, baking powder and salt in a medium bowl found in the kitchen pull down shelves. Set aside.

• Using pop up mixer shelf cream the butter until light and fluffy. Beat in sugar,found in the Super Susan cabinet, for 3+ minutes, scraping down sides a few times along the way.

source

• Incorporate the eggs found in side by side refrigerator with slide out freezer drawer, one at a time, then the vanilla- scraping the sides of the bowl another time or two.

source

• Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, from the pull out pantry, until it is evenly distributed throughout the dough.

• With a soft grip ice cream scoop, make uniform dough balls and arrange each cookie at least 3 inches apart on the prepared baking sheet. 

• For extra crisp cookies, bake until deeply golden brown on the bottom for 15 minutes. Using a durable oven mitt, like OXO grey silicone oven mitt, to turn the pan once 2/3 of the way through baking.

• For chewier cookies bake for less time. Cool on rack.
• Makes about 2 dozen large cookies.
• After baking sheet has cooled, place all dirty dishes into a raised dishwasher for cleaning.