Bev's Cookies

Cookies, Cookies, Cookies.

Today is Friday. I meant to post a Friday's Favorites today.  Things got out of hand though and I never finished. I apologize. 

To make up for my neglect I made cookies. 

These are chocolate chip cookies.  Special Chocolate Chip Cookies. And no they are not that kind of special.

These cookies have all sorts of hearty whole grains.  Grounded buckwheat grouts and whole wheat flour.  Filled with fiber and a great nutty texture with no nuts included.

The original recipe called for grounded rolled outs but I had some buckwheat grouts to use up.  They were great. Cookies remind me of childhood, fun times, kitchen adventures.  Ending a meal with a quick cookie just seems right.

Happy Friday!

Bev's Cookies

by Adapted from Eating Well, Emily Morris

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake dessert chocolate cookie

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Ingredients (24 cookies)

• 3/4 cup buckwheat grouts, grounded to flour
• 1 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips

Instructions

Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

Grind buckwheat grouts in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt.

Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy.

With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets.

Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

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