- 1/2 c. (1 stick) unsalted butter, melted
- 1 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1/2 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 c. old-fashioned rolled oats
- 1/2 c. walnuts
- 1 c. pure cane sugar
- 1 tbsp. honey
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 2/3 c. dark chocolate chips
- 1/4 c. turbinado (coarse sugar)
- 1 tsp. cinnamon
- Preheat oven to 350°.
- In a sauce pan, melt butter and allow to cool for about 15 minutes.
- Meanwhile, Whisk together flours, baking soda, baking powder, and salt in bowl.
- In food processor or high-powered blender, finely grind oats, and add to flour mixture. Then finely grind walnuts. add to flour mixture.
- Into cooled butter mixture, whisk in sugar, honey, egg, and vanilla extract until sugar is dissolved and all ingredients are well combined.
- Pour butter mixture into flour mixture, and mix until just combined. (Dough will be somewhat dry.)
- Mix in chocolate chips.
- Scoop cookies with a spring release scoop or roll in ball by hand. Chocolate chips will have a nasty tendency to drop out of the cookies. Give them a little nudge to stay inside. Roll cookies in turbinado and cinnamon mixture and place on silpat or parchment paper lined pan. Do not flatten.
- Bake for about 10 minutes. Let cool on pan for 5 minutes.
You can also freeze these cookies before baking. Do everything up to step 9. Instead of placing the cookies in the cookies in the oven, place them in the freezer on the cookie sheet for 10-15 minutes. This process is called flash freezing. Once they are frozen or hard, you can put them in a freezer proof bag and store up to 2 months in freezer. When you are ready for a cookie or two, set the cookie(s) out on your pan while preheating the oven. Bake for the same amount of time. You may have to add 2 minutes or so. With this method, you can have a freshly baked cookie instead of eating a week old cookie.