Whole Grain Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 44
- Amount Per Serving
- Calories: 54.3
- Total Fat: 2.4 g
- Cholesterol: 5.0 mg
- Sodium: 57.3 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.6 g
- Protein: 0.8 g
View full nutritional breakdown of Whole Grain Chocolate Chip Cookies calories by ingredient
Introduction
From the King Arthur Flour website- these are SOOO good! I doubled up the size and made a smaller batch, but you could do just the size they recommend on the website and they would be just as good. Yum! From the King Arthur Flour website- these are SOOO good! I doubled up the size and made a smaller batch, but you could do just the size they recommend on the website and they would be just as good. Yum!Number of Servings: 44
Ingredients
-
1/2 cup butter
1/3 cup + 1 tablespoon granulated sugar
1/3 cup brown sugar, light or dark, packed
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
3/4 cup King Arthur 100% White Whole Wheat Flour or Traditional Whole Wheat Flour
3/4 cup quick rolled oats, ground in a food processor or blender if desired
2 tablespoons orange juice, optional*
2 cups chips, nuts, and/or dried fruit, optional
*Use the optional orange juice if you're adding chips, nuts, fruit, etc. Don't add the orange juice if you're not using any add-ins.
* I also use splenda instead of the sugar
Directions
1) Beat together the butter, sugars, salt, baking soda, baking powder and vanilla till well combined.
2) Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
3) Add the flour and oats, beating to combine.
4) If you're making cookies using chips, nuts, etc., beat in the orange juice, then the add-ins.
) If you're making plain cookies, without add-ins, omit the orange juice.
6) Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight.
7) When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
8) Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1" ball) onto the prepared baking sheets, spacing them about 2" apart. A teaspoon cookie scoop works well here.
9) If the cookie dough has been refrigerated, bake the cookies for 13 to 14 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes.
10) Remove them from the oven, and cool right on the baking sheets.
I don't refrigerate and just make the dough and bake the cookies, so that works well too.
Number of Servings: 44
Recipe submitted by SparkPeople user MOMOFCHANCE.
2) Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
3) Add the flour and oats, beating to combine.
4) If you're making cookies using chips, nuts, etc., beat in the orange juice, then the add-ins.
) If you're making plain cookies, without add-ins, omit the orange juice.
6) Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight.
7) When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
8) Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1" ball) onto the prepared baking sheets, spacing them about 2" apart. A teaspoon cookie scoop works well here.
9) If the cookie dough has been refrigerated, bake the cookies for 13 to 14 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes.
10) Remove them from the oven, and cool right on the baking sheets.
I don't refrigerate and just make the dough and bake the cookies, so that works well too.
Number of Servings: 44
Recipe submitted by SparkPeople user MOMOFCHANCE.