chocolate chunk cookies

There are always fresh homemade cookies in this house and it’s usually what we have for dessert. Oatmeal cookies are my favorite because oats provide good fiber and even dark chocolate has health benefits, so this is a win-win recipe. There’s no butter in this easy recipe – I use avocado oil instead – but you can use another vegetable oil if you like.

I’m always torn about how long to bake them. The less you bake them the softer they will be but I also like browned edges so I left the baking time open to between 12 and 14 minutes. I also realize that all ovens and baking sheets are different so you can judge the baking time that works for you. Either way it’s a simple recipe for old fashioned oatmeal cookies but with new fashioned dark chocolate chunks. My husband says, “Everything is better with chocolate!” He’s after me for a chocolate meat loaf! I don’t see it happening. Click here for the recipe. (not the chocolate meatloaf, the cookies! ?) – jenny jones

Here is the whole wheat version of my chewy oatmeal dark chocolate chunk cookies (above). When I can find whole wheat pastry flour I always make them this way. Whole grain cookies make a healthier dessert and these easy cookies are 100% whole grain. The ingredients are basically the same as the white flour version (except for the flour swap) but the technique is as little different – but still very simple. You freeze the dough before baking.

To make these whole wheat chewy oatmeal dark chocolate chunk cookies click here for the recipe. – jenny jones