Making the switch to whole wheat is easy in some cases, like bread and pasta.  Making the switch when baking is not always so simple.  Whole wheat flour acts differently than the all-purpose white flour because it has a lower amount of gluten.  This can cause baked goods to not rise properly.  Often times, I do a mix of both flours so I make them a little healthier, but still get a light and fluffy result.

This recipe I found for Whole Wheat Chocolate Chip Cookies uses 100% whole wheat flour and it comes out perfect.  I have made them for a number of different people and so far everyone likes them and is surprised when I tell them they are made with whole wheat.  These are not the healthiest of cookies (2 sticks of butter!) but I like that there are no preservatives in them, the ingredient list is simple, and there are no refined flours involved.

The recipe is originally from Parenting magazine, Feb 2011.

Whole Wheat Chocolate Chip Cookies

2 cups whole wheat flour
1/4 cup oatmeal (old fashioned)
1 teaspoon baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups semi-sweet chocolate chips

1. Mix flour, oats, baking soda and salt in a bowl and stir with a whisk. Set aside.
2. Soften the butter.  I leave it in the paper wrapper and place on a plate in the microwave and heat for about 15 seconds. Totally depends on your microwave but you want to make sure it doesn’t melt.
3. In a mixer, beat the butter on high speed until creamy.  Add brown sugar and beat on medium speed.  Add eggs one at a time, blending well after each addition. Last, add in the vanilla.
4. Slowly add in the dry ingredients and mix on low speed. Mix until mostly blended.
5. Stir in the chocolate chips.
6. Chill batter for at least 30 minutes.  A chilled dough helps the cookie bake more evenly and doesn’t flatten out.

7. Drop rounded tablespoons of batter on ungreased baking sheets.  12 per sheet.  Bake 12-14 minutes or until lightly golden at the edges in a 350 degree oven.  Cool on wire racks.  Made about 30 generous sized cookies.
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This is shared with Melt in your Mouth Monday, Seasonal Celebration Sunday, Tasty Tuesday, What’s Cooking Wed and Frugally Sustainable

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