Original recipe can be found here.
3/4 cup (70g) rolled oats (I used packets of sweet cinnamon oatmeal)
1 cup (120g) whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (55g) butter, softened
1/4 cup (60ml) canola or olive oil
1/3 cup (75g) granulated sugar
1/3 cup (70g) brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (180g) chocolate chips (I used a 100g pack and there was more than enough chocolate in them!)
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a
medium bowl and stir in flour, baking soda and salt. Beat butter in a
large bowl with an electric mixer until fluffy. Add oil, granulated
sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With
the mixer running, add the dry ingredients, beating on low speed until
just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch
apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time,
until firm around the edges and golden on top, about 15 minutes. Cool
the cookies for 2 minutes on the baking sheets, then transfer to wire
racks to cool completely.
These can be made ahead of time and can be frozen for up to 2 months.
These were very good. Too good. The two of us ate the entire batch (12 decent sized cookies)!