Get ready to revolutionize your cookie game with these irresistible Big Batch Multigrain Cookies that prove healthy can be absolutely delicious! Imagine biting into a cookie that's packed with wholesome whole wheat and oats, studded with melty chocolate chips, and so addictively good that you won't believe it's actually somewhat nutritious. Whether you're a health-conscious snacker or just someone who loves a killer cookie, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can make your cookies tough instead of tender.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra richness, try using a mix of dark and milk chocolate chips.
- These cookies freeze beautifully - make a double batch and save some for later!
- Room temperature ingredients blend more smoothly, so take eggs and butter out 30 minutes before baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
