They ended up being amazing and you can't even tell they're made with whole wheat flour. They still have butter and sugar, of course, but at least there's some extra fiber!
2 sticks of salted butter
2 cups brown sugar
2 tablespoons molasses (yes, you HAVE to add this! it makes them.)
1 tablespoon milk
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt (i use more than the recipe originally calls for and I use kosher salt)
2 cups oats (for them to be really chewy, don't use quick oats. We want whole oats)
2 cups whole wheat flour
1 1/2 cups chocolate chips
Preheat oven to 350. Cream the butter with the sugar. Add eggs, molasses and milk, mix for 30 seconds. Stop mixer and scrape down the sides of the bowl to make sure everything is combined. Add baking powder, soda and salt. Mix for 10 seconds. Add oats, flour and chocolate chips. Mix JUST until everything is moist. Usually it takes me about 20 seconds MAX to get everything combined. Not over mixing cookie dough makes them light and delicious.
These were originally giant cookies, but I make them normal size and bake them for significantly less time:
The original source says to bake them for 12-14 minutes- I ALWAYS under bake my cookies. Bake these for 9 minutes! As in- they are still almost raw on top when I take them out. Ever wonder why cookie dough is so dang good? It's not cooked, that's why. So who wants to eat over baked cookies? Not me. Plus, when under baked, they are softer and last days longer...if they aren't all eaten within 24 hours :)