These cookies are a delightful twist on the classic chocolate chip cookie, incorporating whole wheat flour and oats for a wholesome texture.
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
Grind the oats in a blender or food processor until they resemble coarse flour, then transfer to a mixing bowl.
Grinding the oats helps create a smoother cookie texture.
In the same bowl, combine the ground oats, whole wheat flour, cinnamon, baking soda, and salt. Mix well.
Ensure the dry ingredients are evenly mixed to avoid uneven flavor distribution.
In another bowl, beat the butter until creamy, then add the canola oil, white sugar, brown sugar, egg, and vanilla extract. Mix until smooth.
Using room temperature butter helps it cream more easily.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips and chopped pecans.
Gently folding prevents breaking the chocolate chips and nuts.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Baking one sheet at a time ensures even cooking.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before moving.
Serve the cookies once cooled and enjoy with your favorite beverage.
Pair with milk or tea for a delightful snack.
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