Thursday, April 28, 2011

Recipe : Multigrain Chocolate Chip Cookies

Recipe found here:

These turned out quite good, in spite of the overly healthy-sounding title.  LOL   I used a generous cup of Robin Hood multigrain flour instead of the white wheat flour and millet the recipe calls for, and it worked quite well.  I also skipped the nuts because the kids would never eat them if there were nuts poking out.  There is just enough peanut butter in them... enough to add a bit of protein but not enough to be overwhelming in taste, meaning even my kids who don't like peanut butter would eat them.  I used my small scoop from Pampered Chef and got 36 cookies from the recipe.

Multigrain Chocolate Chip Cookies

1/2 cup unsalted butter, softened at room temperature
1/2 cup natural brown sugar
1/2 cup organic sugar
1/2 cup organic peanut butter
1/2 cup old-fashioned rolled oats
1 cup + 2 Tbs white whole wheat flour
1 tsp baking soda
1/2 tsp kosher salt
1 egg + 1 egg yolk
1/4 cup millet
1/2 cup chocolate chips
1/2 cup walnuts

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper, or lightly grease.
Whisk together flour, salt, and baking soda then set aside.
In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs and peanut butter. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.
Stir in millet, chocolate chips, and nuts. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 10 minutes or until the tops are golden brown.
Allow cookies to cool for three minutes before removing them from the baking sheet.

If you're interested, I used the calculator at SparkPeople to figure out the nutritional details:    Calories 100.5, Total Fat 5.5 g, Total Carbohydrates 13.4 g, Dietary Fiber 0.8 g, Sugars 8.2 g, Protein 2.0 g.

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