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My kids recently had a play date with some fellow preschoolers, so I took the opportunity to test a whole wheat version of chocolate chip cookies on them.  Of the 4 preschoolers and the third grade older sibling all but one asked for more, the other when begged.  So I don’ t think they noticed the whole wheat difference, and if they did they didn’t mind.  Now I understand that they still have butter and sugar and a lot of chocolate, but at least the whole wheat makes them slightly more healthy.  The recipe is from the back of the bag of Gold Medal Whole Wheat Flour.  More of their recipes can be found at www.goldmedalwholewheat.com.

I prefer making bars over cookies because I think it is much easier.  There is one dish instead of multiple cookie sheets to wash and I always end up over baking at least one sheet of cookies when I forget to set the timer or some other distraction arises.  Bars also seem to stay moist longer.

Whole Wheat Chocolate Chip Cookie Bars

  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 bag (12 ounce) semisweet chocolate chips (2 cups)

Heat oven to 350°F.  In large bowl beat sugars, butter, vanilla, and egg until well blended.  Using mixer, stir in flour, baking soda, and salt (dough will be stiff).  Stir in chocolate chips.

Press dough evenly into a lightly greased (I use the paper from one stick of butter) 9×13 pan.

Bake about 30 minutes on center rack of oven.  The cookie bars will be naturally darker because the dough starts off brown.  Be careful not to over bake. 

Makes about 40 1” bars.

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