Thick, Chewy Chocolate Chip Cookies Recipe

1. Cream the butter and sugars. In a stand mixer fitted with a paddle attachment or with a hand mixer, beat the softened butter with the granulated and brown sugars on medium‑high until creamy, about 3 minutes. Add the eggs and vanilla and beat until light and fluffy, about 1 minute more. Scrape the bowl as needed.

2. Add the dry ingredients. With the mixer on low, add the oats, baking powder, baking soda, salt and cinnamon. Mix briefly to combine.

3. Combine flours and fold in chips. Add the whole‑wheat flour, all‑purpose flour and flaxseed meal; mix on low just until incorporated—do not overmix. Fold in the chocolate chips by hand if needed.
4. Chill the dough. Cover and refrigerate the dough for at least 1 hour and up to 24 hours. Chilling firms the dough, concentrates flavor, and helps the cookies keep their shape while baking.

5. Bake. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Drop dough by rounded tablespoons (or use a small ice cream scoop) onto the prepared sheets, spacing them about 2 inches apart. Bake smaller cookies 12–15 minutes, or larger scoops 20–22 minutes, until edges are golden and centers look slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Recipe tips and variations

• Chocolate chips: Use standard‑size semi‑sweet chips for even distribution. This recipe calls for about 2½ cups.
• Flaxseed meal: Optional—replace with an extra 2 tablespoons of oats if you prefer.
• Nuts: Stir in ½ cup chopped pecans or walnuts for crunch.
• No whole‑wheat flour: You can substitute all‑purpose flour if needed, though whole wheat adds fiber and a nuttier flavor.
• Adjusting dough texture: If the dough feels too soft after chilling, add 1–2 tablespoons more flour.
• Chill time: Chill at least 1 hour for best results; up to 24 hours is fine and will deepen the flavor.

Baking Tips

• Smaller cookies: bake 12–15 minutes. Larger cookies: bake 20–22 minutes.
• Look for golden edges and a slightly soft center; cookies will finish setting as they cool.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling for even texture.

Hearty Chocolate Chip Cookies

Alaine @ My TX Kitchen

A classic chocolate chip cookie made a little healthier with a blend of whole wheat flour, oats and flaxseed. Plenty of chocolate chips, kid‑approved.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar, lightly packed
• 2 eggs
• 1 ½ teaspoons vanilla extract
• ½ cup old‑fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch of cinnamon
• 1 ¼ cups whole‑wheat flour
• 1 cup all‑purpose flour
• 2 tablespoons ground flaxseed meal (optional)
• 2 ½ cups semi‑sweet chocolate chips

Instructions

1. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium‑high until creamy, about 3 minutes. Add the eggs and vanilla; beat until light and fluffy, about 1 minute. Scrape the bowl as needed.
2. Add the oats, baking powder, baking soda, salt and cinnamon to the butter mixture and mix on low until combined.
3. Add the whole‑wheat flour, all‑purpose flour and flaxseed meal. Mix on low just until the flour is incorporated; avoid overmixing. Fold in the chocolate chips.
4. Cover and chill the dough for at least 1 hour and up to 24 hours.
5. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Drop dough by rounded tablespoons onto the prepared sheets and bake for 12–15 minutes for smaller cookies, or 20–22 minutes for larger cookies, until edges are golden and centers remain slightly soft. Cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.

Notes

* Golden whole wheat flour works well for a milder whole‑wheat flavor. Use standard‑size chocolate chips rather than large chunks for even distribution. For larger scoop sizes, extend the bake time to 20–22 minutes.

Nutrition (per cookie)

Calories: 180 kcal • Carbohydrates: 20 g • Protein: 3 g • Fat: 10 g • Sodium: 120 mg • Fiber: 2 g