100% Whole Wheat Chocolate Chip Cookie Bars

 

These cookie bars are delicious and an healthy alternative to traditional chocolate chip cookies, as they are made with 100% whole wheat flour and tons of rolled oats! Plus they are very quick and easy to make. What's not to love?

INGREDIENTS:
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
pinch of salt
3 cups rolled ("old-fashioned") oats
6 ounces (1 cups) semi-sweet chocolate chips

DIRECTIONS:
1. Cream butter, sugars, egg, and vanilla with electric mixer on high.
2. Stir in flour, salt, and baking soda, all at the same time. Stir in oats. Last, add chocolate chips and stir to combine.
3. Press cookie dough into a greased 9x13-inch baking dish. Dough should be somewhat flattened, but it's okay for some cracks to remain.
4. Bake at 350 degrees for 30-35 minutes, or until lightly golden and cookies are set in the middle.
5. Cool for 20 minutes; cut into 24 squares.

Homemade Graham Crackers

So these aren't technically graham crackers since they don't use graham flour, but they are 100% whole wheat and 100% delicious! I've been making them for several months now, ever since I found the original recipe on Heavenly Homemakers. Mostly square shapes, but I also cut out umpteen dozen little leaf and pumpkin shapes in November and in December decided to give them a Christmas kick by dipping in almond bark and letting the girls decorate them with sprinkles. That was a VERY good idea. :)

INGREDIENTS:

2 ¼ cups whole wheat flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
4 Tablespoons honey
¼ cup water
1 teaspoon vanilla
1/2 cup butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, stir together the flour, brown sugar, baking powder, baking soda, salt and cinnamon.
3. Add the liquids: honey, water, vanilla and melted butter.
4. Stir well until a nice ball of dough is formed.
5. Lay one Silpat (or parchment paper) on a cookie sheet.
6. Place the ball of dough on the parchment paper. Lay a second Silpat (or another piece of parchment paper) on top of the ball of dough.  Squish dough down a little with your fist.
7. Use a rolling pin to roll the dough between the pieces of parchment paper.  Roll until the dough covers the whole cookie sheet.
8. Peel off the top Silpat and cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little. (I use a pizza cutter *very gently* to make the cuts)
9. Bake in oven for 18 minutes.
10. Turn oven off, but leave crackers in the oven to get crisp for about 30 minutes.
11. Break cooled graham crackers apart and store in an air tight container.

To decorate them, I melted almond bark in a large coffee mug. Then I scrapped some bark on one side of the cookie and set it on wax paper where my assistants could decorate them with colored sugar and sprinkles. This, obviously, makes them not very healthy, but fun for a special treat.

Breakfast Cookies

Cookies for breakfast? I'm in! These are a tasty, healthy way to start your day. I combined recipes from Food Network, King Arthur Flour and Eat Better America to make my own concoction. 


INGREDIENTS:
1 large banana (the riper the better)
1/2 c. peanut butter
1/2 c. brown sugar
1/4 c. baby food carrots (1 small container)
1 tsp. vanilla
1 c. oats
1/2 c. whole wheat flour (I used white whole wheat flour)
1/4 c. nonfat dry milk powder
2 tsp. ground cinnamon
1/4 tsp. baking soda
1 cup "mix ins" (craisins, raisins, coconut, chopped nuts, m&m's, choc chips, etc.)

DIRECTIONS:

• Preheat oven to 350 degrees. 
• Using a hand mixer, beat banana, peanut butter, brown sugar, carrots and vanilla until smooth.
• In separate bowl, mix oats, flour, milk powder, cinnamon and baking soda. Stire into wet mixture until combined.
• Stir in mix-ins.
• Prepare two cookie sheets with parchment paper or cooking spray or, my favorite, Silpats.
• Drop 1/4 cup mounds of dough 3 inches apart on sheets. With a metal spoon dipped in water, flatten mounds into cookie shapes (will not spread much during baking).
• Bake for 15 minutes or until browned. 
• Cool completely and store in airtight container or freeze.

Yield: 10 cookies

Cowboy Cookies

I was looking for a new cookie recipe and turned to one of my favorite blogs - Let's Dish. Her Cowboy Cookies looked good - and they turned out to be a hit! The cornflakes add a nice, subtle crunch.


Ingredients
1 cup (2 sticks) butter, softened 
1 cup packed brown sugar 
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla 
2 eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts or pecans (optional)
1 1/2 cups chocolate chips

Directions
Preheat oven to 350 degrees.  Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.  Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges.


Yield: 4 dozen

Coconut Chocolate Chip Cookies

I had to experiment a bit to come up with a recipe that closely resembles those of that famous bakery.  These cookies are like Paradise. ;) The tricks to keeping the cookies from spreading too much were to use shortening instead of butter and to hand mix rather than use an electric mixer. 


INGREDIENTS:

1/2 cup shortening (I used butter flavored Crisco)
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semi sweet chocolate chips
1 cup sweetened coconut flakes

DIRECTIONS:
Preheat oven to 350 degrees F. Cream the butter and sugar by hand.  Hand beat in egg and then add vanilla.  In separate bowl, sift or stir together flour, soda and salt.  Add to sugar mixture.  Stir in chocolate chips and coconut.  Drop by rounded tablespoons (or use a cookie scoop) onto sprayed cookie sheet (or Silpat).  Bake approx. 10 minutes at 350 degrees.

Yield: 2 dozen

Chocolate and Peanut Butter Brownie Cookies

This is one of my tried and true recipes. It uses shortening, so it's a good one to make when you're low on butter. These come out perfect on my Silpats and are chewy and delicious. This recipe was found in my grandma's church cookbook from many years ago.


INGREDIENTS:
2/3 cup shortening
1 1/2 cup firmly packed brown sugar
1 Tbsp water
1 tsp vanilla
2 eggs, beaten
1 1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 cup peanut butter chips
1 cup chopped nuts (optional)

DIRECTIONS:
Preheat oven to 375 degrees. Combine shortening, brown sugar, water and vanilla in a large bowl. Beat at medium speed until well blended. Beat in eggs as well. Combine flour, cocoa, soda and salt; add into creamed mixture at low speed until just blended. Fold in chips and nuts.

Drop rounded dough onto greased cookie sheet (or use a Silpat). Bake 10 minutes. Do not over-bake. Cool on sheet for 5 minutes; remove to wire rack to cool completely.

Yield: 3 dozen

Iced Pumpkin Cookies

These cookies are moist and delicious. Not over-spiced, but with a definite taste of fall (while they are good any time of year!) Taken from allrecipes.com.



INGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. * I used the back of a spoon, dipped in water after each "smoosh"

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze evenly over cookies.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Yield: 3 dozen

Double Chocolate Almond Cookies

Before I tell you this recipe, I must warn you: DO NOT MAKE THESE COOKIES. They are incredibly delicious and addictive. You cannot eat just one. or three. or four...  You've been warned.
Seriously - these may be the best cookies I've ever had. I saw the Barefoot Contessa make them on her show and had to try them for myself. WOW.

Ingredients

• 2 1/3 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder (i used hershey's and it was fine)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
• 1 cup sugar
• 1 cup firmly packed dark or light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup white chocolate chips
• 1 1/2 cups semisweet chocolate chips
• 1 cup almonds, chopped (*** don't omit these!)

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.

Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Yield: 4 dozen

Spice Cookies with Pumpkin Dip

It's fall! Now's the time to make these fabulous cookies. I can't be held responsible for what they will do to your waistline, however. You can't eat just one...

INGREDIENTS:
1 1/2 cups butter or margarine, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger and cloves
1 teaspoon salt
PUMPKIN DIP:
4 ounces cream cheese, softened
1 cup pumpkin pie filling
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

DIRECTIONS:
1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. (* Or for a few hours. Dough won't roll well when warm.)

2. Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 5 minutes before removing to a wire rack.

3. For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

Yield: about 20 dozen

Chocolate Cherry Bites (cookies)

1 cup chopped pecans (optional)
1 cup unsalted butter (softened)
1 1/4 cup brown sugar
2 large eggs
1 Tbl instant expresso powder dissolved in 1 Tbl boiling water (optional)
1 Tbl vanilla
1 1/4 cup flour
1/4 cup cocoa
1 teas. baking powder
1/4 teas salt
1 cup semisweet chocolate chips
1 1/2 cup dried cherries

Grease or use parmchment paper on cookie sheets

Beat butter and sugar for 1 minute, add eggs and beat 1 minute
Add expresso. Add vanilla, Add dry ingreiants that have already been mixed

Drop by rounded Tbl on baking sheet.
Bake 8-10 minutes at 350 degrees
Cool on sheets 10 minutes before removing

Oatmeal Chip Cookies

Ok guys - I think these are actually better than Aunt Linda's oatmeal cookies. The molasses keeps them a little softer. Sharon - you can substitute raisins or peanut butter chips (I think I actually made some that way for you last time you were here...) (Taste of Home 2006)

INGREDIENTS
1/2 cup shortening
1 cup sugar
1/2 - 1 tablespoon molasses
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

DIRECTIONS
In a large mixing bowl, cream shortening and sugar. Beat in the molasses, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

* I doubled this recipe and used the medium Pampered Chef scoop (LOVE that thing!) and it made 4 dozen cookies. Yummy!