Recipe: Whole Grain and Honey Chocolate Chip Cookies

WHOLE GRAIN AND HONEY CHOCOLATE CHIP COOKIES
Source: The Search for the Perfect Chocolate Chip Cookie by Gwen Steege (a book I bought at a garage sale). c.1988.
Yield: about 3 dozen

2 1/4 cups whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, margarine, or shortening, softened
2/3 cup honey
1/4 cup powdered milk, sifted
1 tsp. vanilla extract
2 eggs
12 ounces (2 cups) semisweet chocolate morsels
1/2 to 1 cup walnuts, finely chopped

Preheat oven to 375 degrees F. Grease a baking sheet.

Sift together the flour, baking soda, and salt, and set aside.

Beat the butter, honey, powdered milk, and vanilla until creamy. Add eggs. Add other sifted ingredients and blend well. Stir in chocolate chips and walnuts.

Drop by small teaspoonfuls onto lightly greased baking sheet.

Bake at 375 degrees F. for 10-12 minutes. Bake only until lightly browned or bottom will burn.

This recipe was submitted by a person from Newberg, Oregon.

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May I suggest you start buying unbleached flour at the store. When you are baking things like bars, non-delicate cookies and quick breads use 1/2 unbleached flour and 1/2 whole wheat flour according to the recipe. That way you can ease into the whole wheat flour transition more successfully and get better ingredients into your life. Also when you are baking with honey you have to be mindful because baked goods with honey brown more quickly. Good luck with your baking.