"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Whole-Grain Earthy Chocolate Chips drop cookie Recipe

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This recipe for Whole-Grain Earthy Chocolate Chips drop cookie, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 C plus 2 T Whole Wheat Flour
2 sticks unsalted Butter, room temperature1 tsp Baking Soda
1 tsp Salt
3/4 C plus 2 T Quick-cooking Oats
2 T Wheat bran (coarse or fine)
2 T Toasted Wheat Germ
1 C lightly packed Brown Sugar
1/2 C granulated Sugar
1 1/2 tsp Vanilla Extract
2 lg Eggs
1 1/2 C semisweet Chocolate Chips

Directions:
Directions:
Preheat the oven to 400. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil. Sift the flour, baking soda, and salt together into a small bowl and set aside. Mix the oats, bran, and wheat germ together in another small bowl and set aside. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 1/2 minutes. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Add the flour and mix on low speed for 10 seconds. Add the oat mixture and mix on low speed for several seconds. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds. Drop the dough by heaping tablespoons 2 inches apart onto the prepared baking sheets.
10 Bake the cookies until the edges are dark golden and the centers are light and slightly puffed up, 11 to 12 minutes. Remove and allow them to cool on the sheets.

Number Of Servings:
Number Of Servings:
About 26 cookies
Personal Notes:
Personal Notes:
These are best eaten the same day they are baked. Otherwise, store them in an airtight container in the freezer for up to 2 weeks. Thanks to Rosie and Anne.

 

 

 

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