Would any life be complete without enjoying chocolate chip cookies? They are as American as, uh, apple pie! I know that sounds silly but shucks, everyone needs some chocolate chips cookies in their lives right? Well, my daughter had a day off of school last week and I asked her what special activity she wanted to do with Mommy? She said, make chocolate chip cookies! So, I figured, let’s not make it all that bad for us, let’s make it a bit-somewhat-just-a-tad-healthier-than-the-standard recipe.
Now, many of my friends have told me that they do not like to cook or bake with whole wheat flour because it creates a heavy thick texture. I understand and encourage them to use both whole wheat and unbleached all-purpose flour in recipes however, since I have been reading about whole wheat pastry flour quite a bit, I decided to give it a try.
Are you wondering how whole wheat pastry flour is different than whole wheat flour? Let me tell you: whole wheat pastry flour is finely milled from low-protein soft wheat and produces a lighter cookie or cake than regular whole wheat flour. When I bought the Bob’s Mill Whole Wheat Pastry Flour, I saw a recipe for WOW Chocolate Chip Cookies on the bag so I made them and found that although they tasted great, they broke apart easily as if too moist and there was too much oatmeal. Therefore, I went back to the drawing board and developed the recipe below.
Ingredients (Makes 2 dozen cookies)
1/2 cup Vegetable Spread (Non-hydrogenated such as, Earth Balance or BestLife)
1/3 cup Oil
1-1/2 cups Sugar
2/3 cup 1% Milk
2 tsp Vanilla
2 cups Whole Wheat Pastry Flour
1/2 cup Whole Wheat Flour
1 cups Regular Rolled Oats
1 tsp Baking Powder
1 tsp Baking Soda
3/4 cup Chocolate Chips
1. Preheat the oven to 350 degrees and line the cookie sheet with parchment paper.
2. In a bowl, cream together the spread, oil and sugar until well blended. Blend in the milk and vanilla.
3. In a separate bowl, mix together both flours, oats, baking powder and soda. The add the dry ingredients into wet ingredients and mix gently. Fold in the chocolate chips and refrigerate the dough for 25 minutes.
4. Place about 2 teaspoons of the dough on the cookie sheet and bake for about 10 minutes.
Give Whole Wheat Pastry Flour (and this recipe) a try in many recipes and tell me what you think.