Post by Michelle on Jan 15, 2009 12:22:32 GMT -6
Whole Wheat Chocolate Chip Cookies
1 cup margarine, softened (2 sticks)
1 ½ cups brown sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2-1/4 cups whole wheat flour
1 cup chocolate or carob chips
Start off by finding your trusty big bowl. My favorite bowl is red plastic, easy to clean, and just the right size for most of my mixing needs. Place the margarine into the bowl. If need be, soften it in the microwave for a few seconds. Add the sugar, and cream it together with the margarine until it is smooth and fluffy. Stir in the salt, baking soda, and vanilla. Add the eggs. Beat the mixture until the eggs are well incorporated, and the batter is fluffy, shiny and satiny. Now stir in the whole wheat flour. When it is smooth and thick, add the chocolate chips. Stir and stir until they are evenly distributed through out the dough.
Drop the dough by tablespoonfuls onto an ungreased cookie sheet. I usually use a pizza pan instead, but cookie sheets are traditional. Bake at 350° for about 12 minutes. Allow to cool for a minute or two before prying them up from the cookie sheet with a spatula. I lay them on a clean dish towel to cool before packing them away in the cookie jar or into a container for transport. This recipe makes about 3 dozen.
Whole Wheat Snickerdoodles
½ cup margarine (1 stick)
3/4 cup brown sugar
1 large egg
½ teaspoon vanilla extract
1 teaspoons baking powder
1/4 teaspoon salt
1 ½ cups whole wheat flour
2 tablespoons white sugar mixed with 1 ½ teaspoons cinnamon
In a large bowl mash together the margarine and sugar. Add the egg and vanilla and beat until everything is creamy. Add the baking powder, salt and whole wheat flour. Stir it up until you have a nice thick dough. Some folks chill the dough, but I am usually in too much of a hurry to do that, so I never bother. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.
Now comes the fun part, let the kids help. Shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a smooth cup or glass, press the dough down to flatten the cookies slightly. Bake them at 400° for 10 minutes. If your oven runs hot, turn it down to 375°. These cookies make a great, healthy snack.
1 cup margarine, softened (2 sticks)
1 ½ cups brown sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2-1/4 cups whole wheat flour
1 cup chocolate or carob chips
Start off by finding your trusty big bowl. My favorite bowl is red plastic, easy to clean, and just the right size for most of my mixing needs. Place the margarine into the bowl. If need be, soften it in the microwave for a few seconds. Add the sugar, and cream it together with the margarine until it is smooth and fluffy. Stir in the salt, baking soda, and vanilla. Add the eggs. Beat the mixture until the eggs are well incorporated, and the batter is fluffy, shiny and satiny. Now stir in the whole wheat flour. When it is smooth and thick, add the chocolate chips. Stir and stir until they are evenly distributed through out the dough.
Drop the dough by tablespoonfuls onto an ungreased cookie sheet. I usually use a pizza pan instead, but cookie sheets are traditional. Bake at 350° for about 12 minutes. Allow to cool for a minute or two before prying them up from the cookie sheet with a spatula. I lay them on a clean dish towel to cool before packing them away in the cookie jar or into a container for transport. This recipe makes about 3 dozen.
Whole Wheat Snickerdoodles
½ cup margarine (1 stick)
3/4 cup brown sugar
1 large egg
½ teaspoon vanilla extract
1 teaspoons baking powder
1/4 teaspoon salt
1 ½ cups whole wheat flour
2 tablespoons white sugar mixed with 1 ½ teaspoons cinnamon
In a large bowl mash together the margarine and sugar. Add the egg and vanilla and beat until everything is creamy. Add the baking powder, salt and whole wheat flour. Stir it up until you have a nice thick dough. Some folks chill the dough, but I am usually in too much of a hurry to do that, so I never bother. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.
Now comes the fun part, let the kids help. Shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a smooth cup or glass, press the dough down to flatten the cookies slightly. Bake them at 400° for 10 minutes. If your oven runs hot, turn it down to 375°. These cookies make a great, healthy snack.