Before you start screaming about whole wheat having no place in a cookie, I think you should give these a chance. I know you probably grew up with wonder bread sandwiches and fruit loops for breakfast but it doesn’t mean you can’t learn to love whole grains.
My childhood was one of those terrible ones that included whole wheat bread before it was even cool. And if you think there was any chance the crust was cut off my sandwiches, think again. However painful and scarring this may have been to my childhood, as an adult I won’t touch a piece of bread if it’s not whole wheat or multi-grain. So I figured why not bring this philosophy into my cookies?
While I may not have my own kids to force feed whole wheat on, I do have many friends kids who I can help along the whole grain path, and please their mama’s all at once. And this recipe I created with a particularly adorable 2 1/2 year old in mind.
I have an extra strong affinity for any child loves to get in the kitchen, put on an apron, and help out with cooking and baking. On this particular day we did forgo the apron for a purple tutu, cause sometime fashion does matter, and in the kitchen that is no exception.
But back to the cookies… I actually dare to call these ‘healthy cookies.’ And I deem them totally appropriate for breakfast or perfect for a guilt free snack. They are packed with Whole Wheat (automatic health food), Oatmeal (fiber rich), Pumpkin (hello vegetables!) and Dark Chocolate (important antioxidants).
If you add them to your evening bowl of ice cream you will be in heaven. Like an autumnal floating in leaves heaven. You just can never have too much pumpkin.
Whole Wheat Pumpkin Chocolate Chip Cookies (with Oatmeal)
Makes about 2 dozen
1 Cup (2 sticks) Butter, room temperature
1 Cup Sugar
1/2 Cup Brown Sugar
1 Teaspoon Vanilla
1 Cup Pumpkin
3 Cups Whole Wheat Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Cup Dark Chocolate Chips
1 Cup Old Fashion Oats
Preheat oven to 350 degrees.
In bowl of mixer beat together butter, granulated sugar, and brown sugar. Add in eggs and vanilla. Then mix in pumpkin.
In a small bowl mix together flour, baking soda, and salt. Add it to the wet ingredients in the mixer and mix until blended well.
With a large spoon stir chocolate chips and oats into dough.
Put dough in the refrigerator overnight (or at least an hour). The next day let the dough come to room temperature, about 30 minutes to an hour, or when scoopable.
Scoop about 2 tablespoon of dough onto lined baking sheet, press cookie down and top with a couple extra chocolate chips. Fill sheet leaving about 2 inches between cookies.
Bake for 12-15 minutes, or until cookies are just starting to brown.