Ever biten into a cookie and been disappointed? As a diabetic, when I make room for cookies in my carb counts, they had better be memorable. We eat healthy here, fruits and veggies everyday ( at least 3 servings!). My girls, they know their protein sources and we plan our meals to include all the food groups. Nevermind that my daughter thinks ice cream is a required food group or that somedays (well, at least once a week) we eat mac and cheese for lunch. I try to buy Annie’s when it is on sale to make it more natural. Add some hot dogs and a side of apples and carrots and all the food group are represented.
But this post isn’t about nutrition. I have good memories of my mom baking cookies. Not weekly, but once in a while. Warm chocolate chip cookies or banana bread with chocolate chips were favorites. Somehow they always showed up when friends were over. Every mom needs a memorable cookie in her arsenal.
For five years we struggled just to make edible cookies while my daughter was on her gluten-, soy-, and egg- free diet. But those days are gone. I have favorite gluten-free recipes, but only one favorite glutinous cookie recipe. And it is unforgettable. It’s worth eating a meal of only veggies and proteins so I can have 3 cookies at once. I have to chew gum while making this dough or I consume too much of it. And it uses 100% wheat flour, which means it had more fiber. Maybe that makes up for the 3 whole sticks of butter and the 2.5 cups of sugar. Doesn’t really matter, because when you make a cookie that lights up eyes in surprise at the deliciousness, it is still worth making. Don’t let the flat, ordinary appearance of these cookies fool you.
Whole Wheat Chocolate Chip Cookies (makes about 3 dozen)
3 sticks REAL butter, mostly melted
1 1/4 cup granulated sugar
1 1/4 cup brown sugar
1 tbsp real vanilla
about 3 1/3 cups whole wheat flour (more if needed)
2 tsp baking soda
1 tsp salt
12 oz of chocolate chips, your favorite
1/4 cup of chopped walnuts (optional)
Preheat oven to 350. Beat butter, sugar, vanilla, and eggs in large bowl until smooth. Combine flour, baking soda, and salt in separate bowl. Add gradually to large bowl while mixing. Add chocolate chips and walnuts. Plop ping pong ball size globs onto ungreased cookie sheet. Bake for 8-11, until mostly done. If your cookies get too flat, and these do tend to flaten excessively, stick the dough in the fridge for 20 minutes and try again. But even flat and broken, these are worth eating.
You get bonus points for baking with your girl (go ahead, let her crack the eggs, my grandma taught me when I was 5). And double bonus points for sharing your memorable cookie recipe with me!
Linking up with We Are THAT Family and the Works for Me Wednesday series. Join us here.