Here's a version of a cookie classic from 1937, made a bit more nutritious with whole wheat.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, © 2007, published by Running Press. All rights reserved.
Makes 4 to 5 dozen cookies
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup old-fashioned rolled oats
1 cup chocolate chips
1/2 cup nuts, chopped
1. Preheat the oven to 350 degrees F. Lightly oil a baking sheet or cover with parchment paper.
2. In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until well incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips, and nuts.
3. Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until brown. Cool on a wire rack.
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