Crunchy, Chewy, Better For You Chocolate Chip Cookies

• 1 cup white whole wheat flour
• 1 cup oats, ground to flour consistency
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup butter
• 1 cup brown sugar
• 1/2 cup turbinado sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 cup semisweet or dark chocolate chips

1. Split oven racks into 3rds and preheat to 325.
2. Place butter in a small saucepan over medium heat. After the butter melts, continue cooking for another 4-5 mins until it turns golden brown. Remove from heat and set aside to cool slightly.
3. Mix the flour, ground oats, soda and salt in a small bowl, set aside. Lightly beat the egg and yolk together in a small bowl, set aside.
4. In a large bowl, combine the browned butter and sugars thoroughly. Slowly drizzle the beaten eggs into the butter and sugar mixture, stirring constantly to incorporate the egg but prevent it from cooking on contact in case your butter/sugar mix is still very warm. Add the vanilla to the mixture and stir until thoroughly combined.
5. Add the flour mixture all at once, stirring well by hand (I find it easiest to use a spatula for scraping around the bowl). Add the chocolate chips, mix until evenly distributed.
6. Portion 3 tablespoons of dough for each cookie and drop onto a baking sheet lined with parchment/Silpat about 3 inches apart. Bake in the upper third of the oven for 20-22 mins. Remove from the oven when the cookies are just barely browning on the edges. Allow the cookies to cool on the sheet for 3-5 minutes before removing them to a rack to cool completely.

whole wheat flour, oats, baking soda, kosher salt, butter, brown sugar, turbinado sugar, egg, egg yolk, vanilla, chocolate chips

Taken from food52.com/recipes/24158-crunchy-chewy-better-for-you-chocolate-chip-cookies (may not work)