Saturday, September 13, 2008

Whole Wheat Chocolate Chip Cookies

1 1/3 cup SMART BALANCE or other Trans fat free shortening

1/2 cup Splenda granulated sugar for baking
1/2 cup Splenda Brown sugar for baking
2 eggs
2 tsp vanilla
roughly 3 cups KING ARTHUR brand WHITE WHOLE WHEAT FLOUR (I ground my own soft white wheat.)
1 tsp soda
1 tsp salt
chopped nuts, if desired
1/2 pkg semi sweet chocolate chips 

I added 1/3- 2/3 cup of old fashioned oats

Heat oven to 375. Mix shortening, sugars, egg and vanilla thoroughly. Stir dry ingredients together, blend in. Mix in nuts and chocolate pieces. Drop tablespoon size dollops  onto prepared baking sheet that has been lined with parchment paper, bake 10-12 minutes until golden brown, but center is still slightly gooey.  The cookies should keep well at room temperature for a couple of days, if you won't eat them that quickly, I advise keeping them in the freezer.  (By the way, they are yummy frozen or warmed in the microwave for just 3-4 seconds).

3  dozen 2 1/2 inch cookies,

**Use soft white wheat

Grind on the “R”  of  the word FINER


No comments: