This recipe comes from http://www.aldenteblog.com/2009/02/w...ie-recipe.html. I added my substitutions and such in [red brackets] below.
Quote:
Whole Wheat Chocolate Chip Cookies
Makes 3 dozen cookies
Ingredients:
3/4 cup granulated sugar [I used 1/4 cup xylitol, 3/8 cup of Splenda, and 1/8 cup of More Fiber with Stevia]
3/4 cup packed brown sugar [I used 1/4 cup Splenda, 1/4 cup of Diabeti Sweet Brown Sugar Substitute, and 1/4 cup brown sugar]
1 cup butter or margarine, softened [I used 1 cup of Smart Balance Butter Blend]
1 teaspoon vanilla
1 egg
2 cups Bob's Red Mill Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 big handful semisweet chocolate chips [I used more than a big handful, but half was SF chocolate chips and half was dark chocolate]
1 small handful chopped pecans [I used about 1/2 cup]
Directions:
1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and pecans. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
*Last suggestion: really do take these out after 8 minutes. They will continue to cook on the pan, so go ahead and get them out so they'll stay soft over time instead of crunchy...unless you like them crunchy. [I love them crunchy, so I baked for 9 minutes, then left them on the pan for 2 or 3. The middles stayed soft.]
Sorry I don't have the nut'l info on these. Let's just say that I figure they're a "sometimes food" (thanks, Cookie Monster) and need to go in the freezer before I eat more than 2! Whole Wheat Chocolate Chip Cookies
Makes 3 dozen cookies
Ingredients:
3/4 cup granulated sugar [I used 1/4 cup xylitol, 3/8 cup of Splenda, and 1/8 cup of More Fiber with Stevia]
3/4 cup packed brown sugar [I used 1/4 cup Splenda, 1/4 cup of Diabeti Sweet Brown Sugar Substitute, and 1/4 cup brown sugar]
1 cup butter or margarine, softened [I used 1 cup of Smart Balance Butter Blend]
1 teaspoon vanilla
1 egg
2 cups Bob's Red Mill Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 big handful semisweet chocolate chips [I used more than a big handful, but half was SF chocolate chips and half was dark chocolate]
1 small handful chopped pecans [I used about 1/2 cup]
Directions:
1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and pecans. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
*Last suggestion: really do take these out after 8 minutes. They will continue to cook on the pan, so go ahead and get them out so they'll stay soft over time instead of crunchy...unless you like them crunchy. [I love them crunchy, so I baked for 9 minutes, then left them on the pan for 2 or 3. The middles stayed soft.]
