WHOLE WHEAT CHOCOLATE CHIP COOKIES
Another winning recipe from the Nutrition Action health letter, using tub light butter and whole wheat flour. People are surprised how much they enjoy the flavor of these, and I have to agree! The texture and taste won't disappoint. Refrigerate any unused dough, as they're best the day you make them. Makes 48 (3/4 ounce) cookies. If you prefer larger cookies, just increase the cook time by a few minutes.
Provided by kindcook
Categories Drop Cookies
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Combined the flour, baking soda, and salt and set aside.
- In a large bowl, combine the tub light butter and sugars and beat until smooth.
- Add the egg and vanilla and beat until smooth.
- Add the flour mixture and beat until all the flour is combined.
- Stir in chocolate chips and walnuts if desired.
- Drop the dough, one spoonful at a time onto an ungreased baking sheet (NOTE: I've found refrigerating the dough, especially overnight, makes it much easier to shape and more like store bought cookie dough).
- Bake at 350 F for 10 to 15 minutes or until cookies are just browned.
- Remove from the sheet to cool.
Nutrition Facts : Calories 82.6, Fat 3, SaturatedFat 1.7, Cholesterol 7.7, Sodium 57.8, Carbohydrate 13.7, Fiber 0.8, Sugar 8.9, Protein 1.2
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Make and share this Whole Wheat Chocolate Chip Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 30m
Yield 25-28 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a baking sheet/s.
- Grind 3/4 cup rolled oats in a blender or food processor, then transfer to a medium bowl.
- Add in flour, cinnamon (if using) baking soda and salt; mix to combine.
- In a bowl beat butter until fluffy.
- Add in oil, both sugars, egg, vanilla and maple extract; beat until smooth an creamy.
- Add in dry ingredients and mix just until combined.
- Add in chocolate chips and nuts (if using).
- Drop by heaping teaspoonfuls onto greased baking sheet.
- Bake (one sheet at a time) until firm around the edges and golden on top (about 12-15 minutes).
- Cool cookies for 2 minutes on sheet then remove to wire rack to cool completely.
WHOLE WHEAT CHOCOLATE CHIP COOKIES
From Betty Crocker / Gold Medal Flour - a healthier version of the good ol' standby cookies. A nice chewy cookie. Cooking time includes baking 3 pans of cookies at a dozen on each pan.
Provided by HokiesMom
Categories Drop Cookies
Time 40m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Mix together the sugars, butter, vanilla and egg in a large bowl.
- Stir in flour, baking soda and salt - the dough will be stiff.
- Stir in chocolate chips.
- Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 8-10 minutes or until light brown (centers will be soft). - Do not overbake.
- Cool slightly then remove cookies to cool on a wire rack.
WHOLE-GRAIN CHOCOLATE CHIP COOKIES
These chewy-crispy whole-grain cookies are only 110 calories each and use a little applesauce to replace some of the fat. Challenge your friends and family to see if they can tell!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
- Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 1 grams, Sugar 9 grams
WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Whole wheat and less processed sugars make these cookies less unhealthy than regular chocolate chip cookies. P.S. To other 'beginner cooks': 1/8 cup is 2 Tablespoons.
Provided by A_M_S
Categories Drop Cookies
Time 1h
Yield 60-70 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, and salt in medium bowl.
- In a separate bowl, cream together butter, sugar, and honey. Add the eggs & beat.
- Combine wet & dry mixes.
- Mix in vanilla then choc. chips & nuts.
- Spoon rounded teaspoonfulls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minute.
WHOLE-WHEAT CHOCOLATE CHIP COOKIES
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped chocolate make them irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 10
Steps:
- Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.
- Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
- Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.
- Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.
- Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.
- Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 293 g, Cholesterol 46 g, Fiber 3 g, Protein 4 g, Sodium 200 g
WHOLE WHITE WHEAT AND HONEY CHOCOLATE CHIP COOKIES
Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
Provided by Amy
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 17.8 g, Cholesterol 24.8 mg, Fat 10.3 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.3 g, Sodium 144.4 mg, Sugar 10.7 g
WHOLE WHEAT COOKIES
These soft, old-fashioned cookies are quite flavorful. With the goodness of wheat germ, they make a wholesome snack.-Bertie Carter, Tahlequah, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 133mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
WHOLE WHEAT CHEWY CHOCOLATE CHIP COOKIES
I don't cook much, but when I use a recipe, I can't help but change it. I started with the Toll House® recipe on my bag of chocolate chips and made some changes, yielding a rich, chewy, chocolaty pile of goodness!
Provided by Mandi
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine whole wheat flour, brown sugar, butter, eggs, coffee liqueur, cocoa powder, salt, baking soda, and vanilla in a large bowl. Beat with an electric mixer until blended but still a little lumpy. Fold in chocolate chips with a spatula. Drop heaping tablespoons of dough onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 12 to 14 minutes. Let rest on the baking sheets, 1 to 2 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 20.9 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 143.9 mg, Sugar 14.4 g
THE PERFECT CHOCOLATE CHIP COOKIES (WHOLE WHEAT)
I have been experimenting with whole wheat chocolate chip cookie recipes for a few years. I have finally hit upon what I believe to be the PERFECT cookie recipe by combining ideas from a half a dozen decent recipes. This is more specifically directed at home-grinders.
Provided by Partyof8
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter, honey, vanilla and Sucanat (brown sugar).
- Add in egg. Cream well.
- In a separate bowl, stir together flour(s), salt, baking soda and powder.
- Slowly add flour mixture to creamed mixture.
- Add oats, then chocolate chips and almonds (optional).
- Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.
Nutrition Facts : Calories 129.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 23, Sodium 95.1, Carbohydrate 12.9, Fiber 2, Sugar 3.1, Protein 2.5
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
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