WOW chocolate chip cookies!
This recipe was printed on a package of Bob’s Red Mill ® Organically Grown & Certified 100% Stone Ground Whole Wheat Pastry Flour, An Employee-Owned Company. Yay! Democratically controlled business with a long title for their product!
These cookies rule. Part oatmeal, part chocolate chip, 100% rad. When we blackbearberries want a midnight snack, especially of the chocolate variety, we often need to whip it up ourselves since our favorite local grocer closes at 10pm and the 24 hour supermarket is not necessarily the best option for ethical food. Refined sugars? Yuck! Ultra-processed flour? No way! Free-trade ingredients? I will not consciously contribute to the systematic rape of economies, local or foreign. Hardworking human-beings deserve fair wages.
But enough preaching, here come the cookies!
- 1/2 cup margarine (use something good like Earth Balance)
- 1/3 cup oil (something neutral like canola, we used grapeseed)
- 1 1/2 cups sugar (we altered to a 2:1 white-sugar to brown-sugar)
- 2/3 cups milk (we used soy)
- 2 tsp vanilla
- 2 1/2 cups whole wheat pastry flour
- 1 1/4 cups rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- dash of salt
- 1/2 cup walnuts
- 1/2 cup chocolate chips
Preheat the oven to 350°F. In a large bowl, cream together margarine, oil, sugar, milk and vanilla. In a separate bowl, mix flour, oats, baking powder and soda, and salt. Slowly add the dry to the wet while stirring. When you’ve got yourself a big heaping bowl of delicious dough, add in the walnuts and chocolate chips (cookies pictured above are lacking the walnuts, and we added a bit more of the chocolate to compensate). Get out your favorite baking surface and toss some doughballs in the oven! Cook 9-12 minutes, edges should be golden-brown. Let sit 5 mins or so, and enjoy!