- 1 cup margarine, softened (2 sticks)
- 1-1/2 cups brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- 2-1/4 cups whole wheat flour
- 1 cup chocolate or carob chips
These cookies are healthier than most
because of the whole wheat flour. They taste
really good too. If you are going to a scout
meeting, or church potluck where the parents
are really uptight about food and nutrition,
than bring a long a batch of these cookies,
and listen to their praise.
Start off by finding your trusty big bowl.
My favorite bowl is red plastic, easy to
clean, and just the right size for most of
my mixing needs. Place the margarine into
the bowl. If need be, soften it in the
microwave for a few seconds. Add the sugar,
and cream it together with the margarine
until it is smooth and fluffy. Stir in the
salt, baking soda, and vanilla. Add the
eggs. Beat the mixture until the eggs are
well incorporated, and the batter is fluffy,
shiny and satiny. Now stir in the whole
wheat flour. When it is smooth and thick,
add the chocolate chips. Stir and stir until
they are evenly distributed through out the
dough.
Drop the dough by tablespoonfuls onto an
ungreased cookie sheet. I usually use a
pizza pan instead, but cookie sheets are
traditional. Bake at 350° for about 12
minutes. Allow to cool for a minute or two
before prying them up from the cookie sheet
with a spatula. I lay them on a clean dish
towel to cool before packing them away in
the cookie jar or into a container for
transport. This recipe makes about 3 dozen.
Variations:
Carob, Cranberry, Almond Cookies: Use
1 cup of carob chips, and add 1 cup of dried
cranberries and 1 cup of chopped almonds.
Proceed as directed. The sweetness of the
carob, the piquancy of the cranberries and
the crunch of the almonds makes the perfect
combination. These could probably be sold
for big bucks. Very good!
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