GREAT HARVEST BREAD COMPANY CHOCOLATE CHIP COOKIES

Thank You Leighann Gilson for submitting this recipe! She says you can use 1 and 1/3 cups of brown sugar instead of 2 cups and it is still WONDERFUL - they don't get as thin and spread out - but still taste GREAT! Great way to use your whole wheat flour!

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, and salt; set aside.

Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks.

Makes 24 giant cookies
Adapted from source: Great Harvest Bread Company

Note: If you want to make these more like an oatmeal cookie, you could leave out the chocolate chips and maybe add some raisins.