Whole Wheat Oatmeal Chocolate Chip Cookies

This is adapted from the "Neiman-Marcus" cookie recipe. Someone, I can't remember who, forwarded me the email containing it a few years ago. The story that goes along with it is an urban myth, but that doesn't make the cookies any less delicious. I replace part of the flour with whole wheat and leave out the grated chocolate. I've also started adding some ground flax seed, which is a great source of omega-3 fatty acids. I find that a coffee grinder is the easiest way to grind the tiny, flat seeds.

This has become my favorite chocolate chip cookie recipe.

You can make them with or without nuts, but they are fantastic with finely ground pecans.

1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 tsp vanilla
1/2 cup all-purpose flour
1/2 cup whole wheat flour (can replace with all-purpose flour)
1 1/4 cups oatmeal, blended to a fine powder
2 tbsp flax seeds, ground (optional)
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
3 oz chopped nuts (optional)
6 oz chocolate chips

Cream the butter and sugars.
Add egg and vanilla, beat well.
Add flour, oatmeal, flax seeds (if desired), salt, baking powder, and soda.
Add chocolate chips and nuts (if desired).
Roll into balls and place two inches apart on a cookie sheet.
Flatten slightly.

Bake for 10 minutes at 375°F, rotating pan after about 8 minutes for even browning.

Makes about 28 cookies.