Field Tested Receipes

From Karen O. (Thanks!)

Whole Wheat Chocolate Chip Cookies

1 C butter, softened
2/3 C honey
1/4 C powdered milk
2 eggs
1 tsp vanilla extract
2 1/4 c wheat flour
1 tsp baking soda
1 tsp salt
2 C chocolate chips
2/4 C chopped pecans (optional)

Preheat oven to 375 degrees. Lightly grease cookies sheet or use parchment paper. Mix butter, honey, and powdered milk with mixer. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, and salt. Stir into honey mixture. Mix in chocolate chips and pecans. Drop by spoonfuls onto cookie sheet. Bake 7-10 minutes.


Whole Wheat Peanut Butter Cookies

1 C peanut butter
1/2 C honey
1/2 C butter
1/2 C packed brown sugar
1 egg
1 1/4 C whole wheat flour
1 tsp baking powder

Preheat oven to 350 degrees. Mix peanut butter, butter, honey, brown sugar, and egg until smooth. Combine flour and baking powder, stir into the batter until blended. Roll into small balls and place on greased cookie sheet. Flatten with a fork, using a criss-cross pattern. Bake 13 minutes.


Wheat Snickerdoodles

1/2 C butter
3/4 C packed brown sugar
1 egg
1 tsp vanilla
1 1/2 C whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar

cinnamon mixture: 2 TB sugar, 1/2 tsp ground cinnamon

Cream butter and sugar until fluffy, add egg and vanilla. Beat well and add dry ingredients. Shape dough into 1 inch balls and roll in sugar/cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Flatten with a drinking glass with a flat bottom. Bake at 375 degrees. Bake at 375 for 8-10 minutes.