Wheatena Chip Cookies Food

WHEAT FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine together the flour, baking soda and xanthan gum, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar.
• Beat in the instant pudding mix until blended.
• Stir in the eggs and vanilla.
• Blend in the flour mixture.
• Finally, stir in the chocolate chips. Drop cookies by the rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. wait a few minutes before removing cookies from the cookie sheet, they tend to crack easier when very hot.
• Enjoy!

WHEATENA COOKIES

Steps:

• Cream shortening and sugar. Add egg (beaten well), milk, and vanilla.
• Sift flour, baking powder, and salt. Add Wheatena. Mix.
• Combine the two mixtures.
• Drop by the spoonful onto your cookie sheet (I use aluminum foil). Bake at 375 degrees for 13-15 minutes.

WHITE CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
• Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
• Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
• Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
• Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

WHOLE WHEAT, HONEY SWEETENED OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and honey together in the bowl of a stand mixer (it can also be done with a hand mixer or a wooden spoon if you're feeling ambitious and particularly strong).
• Add the egg (if you're doing this with a wooden spoon, it's best to beatthe egg prior to adding), vanilla and milk and stir until it's all combined and creamy.
• In a small bowl, whisk all the dry ingredients together and then add them to the wet batter. Stir to incorporate.
• Add oats, orange zest and chocolate chips. Mix.
• On a Silpat or parchment paper lined cookie sheet (seriously, invest in one of these options) spoon out the cookie batter. I use about a tablespoon per cookie.
• Bake at 350 degrees for 10 to 12 minutes, until the cookies are nicely browned.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350 degrees.
• Grease a baking sheet/s.
• Grind 3/4 cup rolled oats in a blender or food processor, then transfer to a medium bowl.
• Add in flour, cinnamon (if using) baking soda and salt; mix to combine.
• In a bowl beat butter until fluffy.
• Add in oil, both sugars, egg, vanilla and maple extract; beat until smooth an creamy.
• Add in dry ingredients and mix just until combined.
• Add in chocolate chips and nuts (if using).
• Drop by heaping teaspoonfuls onto greased baking sheet.
• Bake (one sheet at a time) until firm around the edges and golden on top (about 12-15 minutes).
• Cool cookies for 2 minutes on sheet then remove to wire rack to cool completely.

THE PERFECT CHOCOLATE CHIP COOKIES (WHOLE WHEAT)

Steps:

• Cream together butter, honey, vanilla and Sucanat (brown sugar).
• Add in egg. Cream well.
• In a separate bowl, stir together flour(s), salt, baking soda and powder.
• Slowly add flour mixture to creamed mixture.
• Add oats, then chocolate chips and almonds (optional).
• Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Mix together the sugars, butter, vanilla and egg in a large bowl.
• Stir in flour, baking soda and salt - the dough will be stiff.
• Stir in chocolate chips.
• Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until light brown (centers will be soft). - Do not overbake.
• Cool slightly then remove cookies to cool on a wire rack.

WHEATENA CHIP COOKIES RECIPE

Steps:

• 375 - 10-12 mins Cream butter and sugars till light and fluffy. Add egg and vanilla, beat till fluffy. Combine dry ingredients. Add to creamed mixture. Add chips and nuts. Drop rounded on ungreased cookie sheet. Yields 5 dozen