Whole Wheat Cookies

Whole Wheat Cookies
Lots of times people are scared to stored long term food storage items, like wheat, because they are not used to cooking with it. I really think if you are going to store it, you need to know how to use it and every now and then, make some of the recipes so your family can get used to them. I started with cookies because I knew my kids would be more likely to eat them. I also like to make my own cookies. Not only are they cheaper to make, they are also so much better! Guess what? My family loved them! So, here are a couple recipes you can make and try out on your family with some of your food storage items. They only thing I had to buy was the butter.
~
The Whole Wheat Tollhouse Cookie
1 cup whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1 egg, lightly beaten
1 ½ teaspoons vanilla extract
½ cup old fashioned rolled oatmeal
1 cup chocolate chips
½ cup nuts, chopped (optional)
Preheat oven to 350 degrees F. Lightly oil a baking sheet or cover with parchment paper (I used nonstick cooking spray.) In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips and nuts. Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until brown. Cool on a wire rack.
From Bob’s Red Mill Baking Book, a recipe from 1937.
Note: I used margarine instead of butter and omitted the nuts just to make these cookies more affordable.
~
Easy Whole Wheat Peanut Butter Cookies
1 cup peanut butter
½ cup butter, softened
½ cup honey
½ cup brown sugar, packed
1 egg
1¼ cups whole wheat flour
1 teaspoon baking flour
½ cup old fashioned oatmeal
In a large bowl, mix together the peanut butter, butter, honey, brown sugar, and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Refrigerate dough for 1 hour. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13-15 minutes in a preheated 350 degree F oven, or until cookies are slightly toasted at the edges.
~
Whole Wheat Snickerdoodles
1 cup shortening, butter, or margarine
1 ½ cups sugar
2 eggs
2 ¾ cups whole wheat flour
2 tsp cream of tarter
½ teaspoon baking soda
2 Tablespoons sugar
1 tsp cinnamon
Combine together 1 ½ cups sugar and shortening. Add eggs and beat well. Combine flour, cream of tarter, salt, and soda. Add to sugar mixture and mix well. Roll into approximately 1 inch balls. Combine 2 Tablespoons sugar and cinnamon. Roll dough balls in cinnamon /sugar. Place on ungreased cookie sheet about 3 inches apart. Slightly flatten. Bake 400 degrees F for 8-10 minutes. Remove from cookie sheet and cool on rack. Makes about 4 dozen cookies.
~
Whole Wheat Chocolate Chip Bars
½ cup butter or margarine
1 cup oil
2 cups brown sugar
4 eggs
1 tsp vanilla
1 tsp salt
2 cups whole wheat flour
2 cups quick oats
1 cup nuts (optional)
1 cup chocolate chips
Cream together margarine, oil, sugar, eggs, and vanilla. Add dry ingredients and mix well. Add nuts and chocolate chips. Place in a 9x13 inch cake pan and bake at 350 degrees F for 30 minutes.