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Thursday, June 17, 2010

Whole Wheat Chocolate Chip Cookies

The cookies honestly don't taste like they are made with 100% whole wheat flour.  They are soft on the inside with just the perfect amount of crispiness around the edges.   And they freeze great--just pull them out when you need some and thaw for 15 minutes.  Makes about 4 dozen cookies.  From Mel's Kitchen Cafe.

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 teaspoon vanilla
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats)
2 ½ cups semisweet chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.  Let cool on pans for an additional two minutes then remove and cool completely on a wire rack.

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