– 2 ½ cups whole wheat pastry flour – 1 cup whole spelt flour (or an additional cup of whole wheat pastry flour) – 1 teaspoon baking soda – 1 teaspoon baking powder – ¾ teaspoon salt – ¾ teaspoon cinnamon – 1 cup (2 sticks) unsalted butter, room temperature – 1 ½ cups raw (turbinado) sugar – ⅓ cup real maple syrup – 3 large egg – 1 tablespoons pure vanilla extract – 1 cup rolled oat – 2 cups semisweet chocolate chips (60% or higher) – Maldon salt (optional), for sprinkling
Wrap a baking sheet in parchment and preheat the oven to 375 degrees. Mix flours, baking soda, baking powder, salt, and cinnamon in a medium bowl.
To make the butter light and fluffy, use a stand mixer or a large bowl. Next, add the sugar and beat it in. Add the eggs one at a time while beating. Use a whisk to mix in the maple syrup and vanilla extract.
Three times, add the dry ingredients, stirring after each addition. When you're done adding the last of the dry ingredients, the dough should be wet and brown all over.
Hand-mix the chocolate chips and oats until evenly distributed. Put in the effort! Drop two tablespoons of dough per cookie onto the baking sheet, leaving two inches between them.
Bake 10 minutes until golden. Consider underbaking. After one minute on the baking sheet, transfer the cookies to a cooling rack. Add a pinch Maldon salt. Naturally served with milk!