These cookies are evidence that when it comes to food, I am one of the most suggestible individuals around. It was particularly cold out last night, dropping to below freezing for the first time this winter season. I came home from a dinner of cheap (but delicious) Indian food with a friend. Moments after I walked in the door, Scott said, "You know what would be good tonight? Cookies!"

Instantly, I realized the correctness in his statement and soon after was headed to the kitchen. However, much to his disappointment, I took the opportunity to tweak my favorite oatmeal chocolate chip cookie recipe into something a little healthier by using whole wheat flour and honey for the sweetener. The resulting cookies were wonderful, but a discerning eater can tell that they aren't your typical, white flour, brown sugar cookies. Check out the recipe after the jump.

Whole Wheat, Honey-Sweetened, Oatmeal Chocolate Chip cookies

1 cup honey (you could do half honey, half brown sugar if the sweetness of honey seems like too much)
1/2 cup butter
1 egg
1 teaspoon vanilla1 tablespoon milk

1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (I don't actually measure nutmeg, I just grate over the bowl until it feels about right, so that 1/4 teaspoon is approximate).

1 generous cup oats (thick rolled are best for chewy cookies, quick cooking oats leave you with wimpy cookies)
the zest of one orange (totally optional, but it gives the cookies a nice fragrance and flavor in addition to the chocolate)
1 cup chocolate chips (pick your poison - I used mini dark chocolate chips in this batch because it's what I had)

Cream the butter and honey together in the bowl of a stand mixer (it can also be done with a hand mixer or a wooden spoon if you're feeling ambitious).

Add the egg (if you're doing this with a wooden spoon, it's best to best the egg prior to adding), vanilla and milk and stir until it's all combined and creamy.

In a small bowl, whisk all the dry ingredients together and then add them to the wet batter. Stir to incorporate.

Add oats, orange zest and chocolate chips. Mix.

On a Silpat or parchment paper lined cookie sheet (seriously, invest in one of these options - it makes cookie baking a whole lot more pleasant) spoon out the cookie batter. I use about a tablespoon per cookie.

Bake at 350 degrees for 10 to 12 minutes, until the cookies are nicely browned.