SPECIAL CHOCOLATE CHIP COOKIES - NATALIA MACLEOD

2 cups whole-wheat pastry flour

6 tablespoons mesquite flour

1 cup (2 sticks) unsalted butter, melted

1 teaspoon salt

1 teaspoon baking soda

2 cups natural cane sugar

3 eggs

2 tablespoons milk

1 tablespoon vanilla extract

2 cups old-fashioned oats

2 cups semi-sweet chocolate chips  

Preheat oven to 350 degrees F

Melt the butter, then set aside

Sift together the whole-wheat and mesquite flours, baking soda, and salt

In a large bowl, cream the melted butter and sugar with a mixer on medium speed, add the eggs individually until incorporated, then add the milk and vanilla extract

Add the flour mixture in three increments, once combined stir in the rolled oats ans chocolate chips

Chill the dough until slightly firm, about 15-20 minutes

Scoop up about 2 tablespoons of cookie dough and place 2 inches apart on a cookie sheet lined with parchment paper

Bake until golden, about 10 minutes, be careful not to over bake

Cool on wire rack