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A perfect balance of crispy and chewy cookies, yields 3-4 dozen depending on how big you make them.
Serves: 3-4 dozen
  • ½ cup (or one stick) Melted Unsalted Butter
  • ¼ cup Canola or Vegetable Oil
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 cup Whole Wheat Flour
  • 2 tsp Baking Soda
  • ½ tsp Cinnamon
  • ½ tsp Salt
  • 1 cup Chocolate Chips (semi-sweet)
  • 1½ cup Oatmeal
  1. Preheat oven to 375°F. Combined melted butter, oil and sugar in a medium size bowl. Add eggs and vanilla, beat until smooth and glossy.
  2. Add whole wheat flour, baking soda, salt and cinnamon (sprinkle and distribute evenly) into wet mixture, and mix well. You should probably combine dry ingredients in a separate bowl first before adding, but this works too.
  3. Add oatmeal and chocolate chips, and cut into the dough mixture. Use two teaspoons to make ping-pong size balls, and drop onto parchment paper lined cookie sheet. Leave room in between for cookies to spread.
  4. Bake for 8-10 minutes, ovens vary, so keep an eye and look for browning around the outside edge. A lighter brown cookie (slighter under done) for a chewier cookie, a darker brown for a crispier cookie. They will be very soft straightout of the oven, let them cool a bit to crisp up before handling or they will break.
Recipe by FreestyleFarm at