WHOLE GRAIN CHOCOLATE CHIP COOKIES
Fill your cookie jar with a healthier twist on chocolate chip cookies. This one's made with two whole-grain cereals and whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g
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
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
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
WHOLE GRAIN CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. In a medium bowl beat eggs lightly with a fork; stir in sugar, oil, and vanilla. Set aside. In a large bowl stir together whole wheat flour, rolled oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda. Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are set and bottoms are lightly browned. Transfer to a wire rack; cool.
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-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
SUPER CHOCOLATE CHIP COOKIES WITH FLAX, HEMP, AND WHOLE GRAIN
This is whole grain, protein and omega-3 rich cookies! Our 12- and 9-year-old sons love these! Since there are no nuts contained, they bring them to school for after-school snack!
Provided by ym
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 33m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine oats, flax seeds, hemp seeds, whole wheat flour, cocoa powder, baking soda, and cinnamon in a bowl. Mix bananas, butter, brown sugar, agave nectar, egg, and vanilla extract together in a separate bowl; stir into oats mixture until batter is just mixed. Fold chocolate chips into batter. Drop batter by the spoonful onto a baking sheet.
- Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 7.3 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 68.5 mg, Sugar 8.5 g
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WHOLE GRAIN CHOCOLATE CHIP COOKIES | BETTER HOMES
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- Preheat oven to 375°F. In a medium bowl beat eggs lightly with a fork; stir in sugar, oil, and vanilla. Set aside.
- In a large bowl stir together whole wheat flour, rolled oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda.
- Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are set and bottoms are lightly browned. Transfer to a wire rack; cool.
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4.5/5 (64)Total Time 45 minsServings 33Calories 170 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large bowl, beat together the butter, oil, sugars, vanilla, espresso powder, and salt until smooth., Beat in the vinegar, egg, baking soda, and baking powder.
- Stir in the whole wheat flour, then the chocolate chips., The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's OK., Drop the dough, by tablespoonfuls, onto the prepared baking sheets.
- Bake for 15 to 17 minutes, until the cookies are an even golden brown., Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely., Store in a cookie jar for up to 5 days, or freeze for up to a month.
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