Saturday, February 5, 2011

Review: Betty Crocker Whole Wheat Chocolate Chip Cookie recipe

Three words: lack of consideration

I am trying to better my health by switching to Omega-3 enriched eggs, more whole wheat flour and less white, etc. I tried out this recipe in the hopes it was equal to or better than the original Toll House Chocolate Chip Cookie recipe I normally use. Unfortunately, it was not. The recipe warns the reader that the batter will be stiff but I found that the batter was more dry than stiff. Having to make piles of dry mixture and carefully placing chocolate chips on top in the hopes the oven will make it into a delicious cookie does not make a good batter.
The only good part was that the cookies themselves tasted okay, if not a little dry. The recipe was easy to follow and ingredients were easy to come by. I always use semi-sweet chips in my cookies. I find that milk chocolate is too sweet and the bitterness of the semi-sweet makes for a better cookie.

Wednesday, September 22, 2010

Muesli Cookies

Original recipe found here

Muesli Cookies
1 cup Bob's Old Red Mill Muesli - Old Country Style
3/4 cup Whole Wheat Flour
1 stick of unsalted Butter
3/4 cup Brown Sugar
1 - 6 oz. pkg Semi Sweet Chocolate Chips
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Vanilla
1 Egg

Preheat the oven to 375 degrees Fahrenheit. Line two air bake cookie sheets with parchment paper and set aside. Cream the butter, sugar and vanilla together on low speed using a mixer. Whip the egg with a fork or whisk and add to mixture. When they are well-combined slowly add the dry ingredients except for the chocolate chips. When all ingredients have formed a soft dough turn off the mixer and use a spatula to fold in the chocolate chips.
Bake for 10-12 minutes or until the cookies are just slightly brown. Let them sit on the baking sheet for 2 minutes before transferring to a wire rack.

I doubled the recipe and forgot to add the additional egg. They turned out great anyways!