Friday, May 6, 2011

I'm A Big Ole Copycat Cookie Baker!

Hey everyone! I love to use whole wheat flour, I like the "bite" it provides and that it makes me feel a little better about the baked goods I'm consuming. As soon as I saw this Wheat Chocolate Chip Cookie recipe posted by Tiffanee at One Crazy Cookie, I knew I had to try it!
My thoughts:
  • I cut back on the white sugar and used 1/2 cup, might even use less the next time.
  • I used 2 cups King Arthur whole wheat (which is powder fine) and 1 cup Heckers regular (grainier) whole wheat flour.
  • I think you could use all King Arthur Flour's White Whole Wheat flour and the kids would be totally faked out! 
  • Using a 1 1/4" cookie scoop the first tray did not melt down, it stayed puffed and round. Maybe because I cut back on the sugar, maybe because the wheat flour has more body than A/P flour and absorbed more moisture. So I flattened the next tray with my finger before putting it into the oven. That worked fine.
  • I think I'll test adding a tsp or two of water or milk the next time.
  • As for taste and consistency, they are great! A little chewier than regular, and very good!
  • Thanks Tiffanee for sharing this yummy recipe, I will make these again. You can see how Tiffanee's cookies turned out HERE.
  • Did you notice my mad editing skills??? I used picnik.com to add the words to the picture, look out world I learned something new-Woo Hoo:@)
Kathy's Wheat Chocolate Chip Cookies
Makes about 3 dozen cookies
1 cup butter, melted
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips 
Preheat oven to 350 degrees.
Cream together butter and sugars until smooth. Add in eggs and vanilla, beat for 3 minutes. Gradually 
add flour, baking soda and salt.  Stir in chocolate chips.  
Drop by large spoonfuls onto a lightly greased pan.  Bake for 10-12 minutes, or until edges are lightly brown.  After removing from the oven let them sit on the pan for one minute. 
Hope you love it if you try it! 
Joining:
Foodie Friday
Friday's Favorites
Sweets for Saturday

12 comments:

  1. Awesome Lynn. I think your right, white whole wheat flour is so much lighter you hardly notice the difference in baking. Your cookies and graphics look terrific! Happy Mom's Day to you.

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  2. These look yummy!
    Another Friday's Favorite for sure :-)

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  3. A healthy cookie! I'm in!! LOL
    *hugs*deb

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  4. There's no stopping you now!

    Happy Mother's Day!

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  5. Delicious! I love King Arthur products...I used to get their catalog! Thanks for sharing this recipe, I'm going to try it!

    XO,
    Jane

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  6. Mmmmm, those look so good! How cool is a cookie that is good for you? I just finding new recipes, but mine are never good for me ones!

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  7. I too have been a whole wheat chocolate chip cookie convert ever since Good to the Grain came out. Yours look good!

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  8. Thanks so much for sharing your version of this yummy cookie recipe as well as the original! They look positively delicious and I am sure I could down about 6 of them in no time at all (with a nice big glass of milk):) Also thanks for sharing how you edited your photo - always fun to learn new tips and tricks:)

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  9. There's always room in my life for another chocolate chip cookie, especially one that has whole wheat in it! These look yummy!

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  10. Wow. Thanks for the link up. I am excited you tried them out. Love the changes you made. I need to get some King Arthur flour. I keep hearing how amazing it is.

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  11. I love that this cookie uses all whole wheat flour! I'll definitely have to give it a try the next time we make cookies. Visiting from Sweets for a Saturday!

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  12. These look and sound great. Gotta give 'em a try.

    Fun in Picnik...I use it all the time. That's where I make my headers...sooo easy.

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