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Maple Oat Chocolate Chip Cookies
Cookie and Kate · cookieandkate.com · Original Recipe
These are my ideal whole wheat chocolate chip cookie—crisp on the outside, and as fluffy as their all-purpose counterparts on the inside. Maple syrup, cinnamon and a slight sprinkling of Maldon salt m
2
chewiness
3
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
whole wheat pastry flour2.5 cup (350g)
whole spelt flour(or an additional cup of whole wheat pastry flour)1 cup (140g)
baking soda1 tsp (6g)
baking powder1 tsp (5g)
fine salt0.75 tsp (2g)
ground cinnamon0.75 tsp (2g)
unsalted butter(2 sticks, room temperature)1 cup (227g)
raw sugar(turbinado)1.5 cup (210g)
real maple syrup0.333 cup (104g)
eggs3 each (150g)
pure vanilla extract1 tbsp (13g)
rolled oats1 cup (140g)
semisweet chocolate chips(60% or higher)2 cup (340g)
maldon salt(optional, for sprinkling)1 each (6g)
Total dough weight1.7kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 30-32 min
- Chill
- None
- Yield
- ~36 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat2.16 (80th percentile)
Flour:Sugar1.56 (73th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.31 (64th percentile)
Chocolate:Flour0.69 (39th percentile)
Fat %13.4 (28th percentile)
Sugar %18.5 (43th percentile)
Hydration0.31 (56th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
2.16
Flour:Sugar
1.56
Brown:White Sugar
0
Egg:Flour
0.31
Chocolate:Flour
0.69
Fat %
13.4
Sugar %
18.5
Flour %
28.9
Hydration
0.31