White Chocolate Oatmeal Whole Wheat Cookie

Ladies and Gentlemen,

Ever since my little culinary set-back, I've been on the down for a few days. I couldn't pick myself up to step foot for another disaster until my friend Teresa kindly lent me her Kitchen Aid Stand Mixer (a.k.a The God-Sent). I, with all the courage in my heart and the vivid memory of using such a (god-sent) device from Nan, took out the "Tartine" cookbook and devised my very first cookie recipe.

Make no mistake, the recipe is largely the same as Tartine's Chocolate Oatmeal Cookie. I did the simple thing by altering the ingredients, the healthier choices. Instead of all-purpose flower, I substituted with white whole wheat flowers. Instead of granulated sugar, I used light brown sugar. Instead of dark chocolate, I used white (ok, this is purely personal preference but because I like it I feel healthier). :)

The result? I'll have to see after my testers tomorrow. That's right, if you happened to be the (un)fortunate ones on my cookie distribution list and found yourself with cookies on your desk. Please comment and let me know how you (dis)like it. Nonetheless, here's the recipe that I will (most likely) alter based on the feedback I get.

Yield: twenty-four 3-inch cookies

• 12 oz white chocolate (340 g)

• 2 cups white whole wheat flour (10 oz/285 g)

• 1 tsp baking powder (5 ml)

• 1 tsp baking soda (5 ml)

• 2 cups old-fashioned oats (6 oz/170 g)

• 1 cup unsalted butter, at room temperature (8 oz/225 g)

• 1 3/4 cups sugar (12 1/4 oz/350g)

• 2 large eggs

• 2 tbsp whole milk (30 ml)

• 1 tbsp vanilla extract (15 ml)

• 1 tsp salt (5 ml)

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick liner.

   
   

   Coarsely chop the chocolate into 1/4 to 1/2-inch pieces. A serrated knife works well for this task. Chill in the freezer until needed.

2. In a mixing bowl, stir together the flour, baking powder, baking soda, and oats. Set aside.

3. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the molasses and beat until well combined. Add the eggs one at a time, beating well after each addition before adding the next egg. Beat in the milk, vanilla, and salt and then stop the mixer, again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides of the bowl, and fold in the chocolate chunks and the walnuts with the spatula.

4. Have ready a small bowl of water.* Scoop the dough onto the prepared baking sheet. An ice-cream scoop works well (about 3 1/2 ounces/100 g for each scoop). Dip your fingers into the water and press out each scoop into a thin, flat 3-inch circle.

5. Bake until the edges of the cookies are lightly browned but the centers remain pale, 10 to 12 minutes. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for up to 2 weeks.

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