This is an awesome recipe. I had a hankering for peanut butter chocolate chip cookies one day, but wanted to have one that included whole wheat flour. This recipe came up and then I read all the reviews of it. One review in particular, from Poppyseed, had some modifications that included whole wheat flour, oats, and splenda brown sugar blend. It sounded good, so I tried it. I am happy to report that I had great success on the first try, with my own modifications. I used SmartBalance 50/50 Butter Blend instead of butter, and just like Poppyseed, I used 1 1/4 cups of whole wheat flour and 1 cup of oats in place of the white flour. I found that the cookies required slight flattening if I used a 1 tbsp. scoop, but no flattening required if I used a cookie dropper. Since I use dark-coated cookie sheets and my cookies were a little smaller, I only baked them for 8 minutes at 350 degree. Great recipe if you want a whole-grain cookie that won't make you feel quite as guilty. Thanks Kathy and Poppyseed.
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