from 101cookbooks.com (http://www.101cookbooks.com/archives/whole-wheat-oatmeal-chocolate-chip-cookies-recipe.html)

Whole Wheat Oatmeal Chocolate Chip Cookies

2 3/4 cup rolled oats (not instant)
1 cup whole wheat flour
2/3 cup  wheat bran (or germ)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine grain sea salt

1 cup / 8 oz  unsalted butter

1 cup / 6.5 oz  natural cane sugar or light brown sugar

1 cup / 6 oz / 170 g firmly packed Muscovado or dark brown sugar

2 large eggs
2 teaspoons vanilla extract

10 oz  semi-sweet chocolate bar, chopped a

Preheat the oven to 350F, with racks placed in the middle. Line two baking sheets with unbleached parchment paper and set aside.

In a medium bowl combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside.

Either by hand, or using an electric mixer, cream the butter until light and fluffy. Beat in sugar for 3+ minutes, scraping down sides a few times along the way. Incorporate the eggs one at a time, then the vanilla – scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.

Use a 1/4 cup measuring cup, to make uniform dough balls. Arrange each cookie at least 3-inches apart on the prepared baking sheet. They’ll flatten out quite a bit. For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 15+ minutes. For Chewy Cookies Cook for about 13 min. Rotate the pans once about 2/3 the way through baking – back to front, top to bottom. Cool on a rack.

Makes about 2 dozen large cookies.