White Whole Wheat Oatmeal Cookies

 White Whole Wheat Oatmeal Cookies

Ingredients

• 1 cup (2 sticks) butter, softened to room temperature
• 1 1/4 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups white whole wheat flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• Optional add-ins*: chocolate chips (semisweet, butterscotch, etc.), chopped nuts (walnuts, pecans, etc.), dried fruit (raisins, cranberries, chopped apricots, etc.)

 

1. Preheat oven to 350°F.  
2. In a large bowl, use the paddle attachment of the KitchenAide to cream together the 2 sticks of softened butter and 1 1/4 cups sugar on medium-high speed until light and fluffy, about 3 minutes.  
3. Add egg and 2 teaspoons vanilla, and mix until combined, about 1 minute.
4. In a separate bowl, whisk together the 1 1/2 cup white whole wheat flour, 1 1/2 teaspoons of ground cinnamon, 1 teaspoon baking soda, 1 teaspoon cornstarch and 1/2 teaspoon of salt until combined.  
5. Add in this flour mixture gradually to the butter mixture, and mix on medium-low speed until combined. 
6.  Add the 3 cups of old-fashioned oats, and continue mixing on medium-low speed until combined. 
7. If you are using any add-ins (up to 2 cups), fold them in on low-speed until just combined.  Do not overmix.
8. Use a heaping small cookie scoop (a little over 1 Tablespoon) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet.  
9. Chill in the refrigerator for at least 10-20 minutes.
10. Bake for 10-12 minutes until the edges are just set and are lightly golden. 
11. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
12. Serve immediately or store in a sealed container for up to 1 week. 
13. You can also freeze the cookies for up to 3-4 months.