Reviewed: Nov. 17, 2011

I was craving chocolate chip cookies but I realized I only had whole wheat flour on hand. I found this recipe and gave it a try. I am very pleased! This recipe was very easy to make and the cookies turned out great. I would never know that it was whole wheat flour. The dough was a little more dry than I wanted, but I just added a smidge of milk to thin it out. I'll definitely be making these again!!

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9 users found this review helpful

Reviewer:

Becky H.

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Burnsville, Minnesota, USA

Reviewed: Oct. 18, 2011

We added flaked coconut. MMMMM

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3 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Snyder, Texas, USA

Reviewed: Sep. 22, 2011

I used 3 cups of my fresh ground pastry flour, no AP flour and these turned out fabulous! The only other change I made was to sub butter for margarine because I don't touch the fake stuff. They did spread a bit due to the butter but not bad and the taste was amazing. I never expected to like WW cookies as much as regular cookies! The only change I would make for next time is to reduce the sugar a bit, I thought they were plenty sweet.

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5 users found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

Reviewed: Jun. 26, 2011

This review isn't for the original recipe; I followed some advice from previous posters (which had been rated as most helpful) and reduced the sugars down to 3/4 cup each and used applesauce instead of margarine. I also baked in a pan to make bars. They are not very sweet at all due to the decreased sugars; it's almost like a dense chocolate chip bread... the kids like them okay but I could definitely do without. Maybe they would have been better if I'd followed the original recipe?

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3 users found this review helpful

Reviewer:

ilovetoeat

Reviewed: May 13, 2011

I followed the recipe exactly, although I realized as I was making it that it said "whole wheat pastry flour" and I only had whole wheat flour. I used my whole wheat flour and they turned out wonderful. I have four kids who are not into health foods, and hate wheat bread so the fact that they gobbled these down surprised me! They said, and I agreed, that they actually taste better than white flour cookies because the whole wheat gives it a little more flavor! Note: at a later date we made these with all whole wheat flour because we were out of white flour this time, they still were great, just a little chewier.

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3 users found this review helpful

Reviewer:

ktandthecrew

Reviewed: Apr. 25, 2011

OMG, these cookies were amazing! Now, I did make a few changes - but stayed within the guidelines of this recipe. I used organic, local butter in lieu of margarine, all the other ingredients were organic as well. Although I used 1 cup of organic sugar, in place of the brown sugar I used Sucanet, and the chocolate chips I used were Sunspire Organic Grain Sweetened Dark Chocolate Chips which taste similar to semi-sweet chocolate chips, I also used all Whole Wheat Pastry Flour (no AP flour). The Sucanet created a very dark cookie - but they were so delicious! This is the first cookie I have ever made, that not only is decadently delicious, but I feel really good eating and serving. A+ recipe!

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2 users found this review helpful

Reviewer:

TwstdSistr72

Reviewed: Apr. 7, 2011

YUM. Love these. I used 1/2 cup I Can't Believe It's Not Butter stick, and 1/4 cup real butter. Used about 3/4 cup of each sugar, and used about 1 1/2 cups milk chocolate chips. These came out the perfect shape and chewiness...they didn't flatten, thank goodness! The wheat flour adds great substance, and makes them feel healthier. :)

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2 users found this review helpful

Reviewer:

HeathCam

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 6, 2011

Excellent reviews from Molly (10), Kate (8), Amy (old-ish), and Loren (old). The whole wheat pastry flour adds a wonderful flavor and texture; perfect balance of crispy/chewey. I replaced the margarine with butter.

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1 user found this review helpful

Reviewer:

labecia

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Mar. 28, 2011

So good!!! Had whole wheat pastry flour that i was trying to use in a cookie recipe and stumbled on this one- so happy with results!

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Reviewer:

SUMMERW18

Reviewed: Mar. 16, 2011

The finished dough was really dry, so I had to add another: 4 tablespoons of butter, egg, 1/8 teaspoon salt, 1/2 teaspoon vanilla. I think I would experiment with adding some oatmeal next time as well. Anyway, they were excellent with the modifications!

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1 user found this review helpful