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+ servings

Chocolate Chip Cookies with Mesquite


  • 2 ½ cups whole wheat pastry flour
  • 1 cup mesquite flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp fine sea salt
  • 8 oz unsalted butter, at room temperature
  • 2 cups natural sugar (Sugar in the Raw or Turbinado)
  • 3 eggs, at room temperature (large or XL)
  • 2 tsp vanilla extract
  • 2 cups rolled oats
  • 2 cups chocolate chips


  • Preheat the oven to 375 deg F and prepare two baking sheets
  • In a bowl, whisk together the flours, baking powder, baking soda, and salt.
  • With an electric mixer, or by hand, beat the butter until soft.
  • Add the sugar and beat until creamy. If using a mixer, stop it once or twice and scrape down the sides.
  • Add the eggs one at a time until completely incorporated, then the vanilla.
  • Add the flour mixture in three batches, incorporating it as you go.
  • Mix in the oats and chocolate chips.
  • The dough is quite stiff at this point, and if you’re not using a powerful standing electric mixer, you may wish to roll up your sleeves and use your hands, as I did.
  • Drop mounds, about two tablespoons of dough each, evenly-spaced onto the baking sheet.
  • Bake for 10-12 minutes, until just beginning to set.
  • (Don’t overbake these. If anything, underbake them)