Copyright © The Kitchen Magpie®. And I get why, who wants a whole class hopped up on fruit roll-ups  and sugared treats for the afternoon? Transfer the cookies to a wire rack to cool completely. Add the eggs one at a time, and mix until just combined. I’ve shared my no-chill, soft and chewy sugar cookie recipe. Next, mix in the eggs one at a time until combined. DESIGN BY FUENTES MEDIA. You can substitute chocolate chips or chunks if you prefer. Thanks for commenting! Learn how your comment data is processed. For this recipe, a finely milled whole wheat flour is best. Theme by Once Coupled & Melissa Rose Design. More information about the type of flour is available above the recipe. Whole Wheat Hermit Cookies. Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Learn how your comment data is processed. 1 egg Your email address will not be published. Then, add the flour mixture, and stir to combine. They are best eaten within 2 days. Besides the fact that schools are trying desperately to promote healthy eating choices with childhood obesity rates skyrocketing. Just like my men. One click and you'll get notified of new videos added to our YouTube account! 1/2 cup of brown sugar Let icing harden before serving. I just depressed myself) and unfortunately a lot of things we consider treats like roasted peanuts or almonds are just plain banned in school. These are my new favourite cc cookie! Here at I Heart Eating®, I share my family's favorite tried-and-true recipes. You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food. Skipped the icing. 1/2 cup of margarine (I used light) Add butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. Privacy Policy. Unlike most recipes, this recipe begins with cold butter. Would I be able to substitute the butter for olive oil? The cookies were wonderful. Knead dough until smooth, about 7-8 minutes. Check out the step-by-step photos and tips above the recipe. Let me know if you don’t see it. I was skeptical at first as I don’t usually bale with ww flour, but these are delicious. Add the flour mixture, and stir in just until combined. Do not overbake the cookies unless you want crispy cookies. Do not overmix. Bake at 350 until browned. My husband and girls agree! Good! Do the milk and egg get added with the creamed sugar and butter? Of course, sometimes I’m out of whole-wheat pastry flour so I use half whole-wheat flour and half all-purpose flour, and the recipe turns out amazing. Scoop 1.5 tablespoons of dough and place on the prepared baking sheets. The cookies should be slightly underbaked to stay soft and chewy. Boil your raisins in some water to plump them up. However, sometimes that mom guilt kicks in, and this was one of those moments. Drop by tablespoonful onto a cookie sheet. Thank you for the great recipe! Crispy on the edges and chewy in the middle. Enter your email below to get our recipes sent to your inbox when a new one is published! Next, beat the butter and sugars together until combined. Scrape down sides of the bowl. Combine and whisk together the dry ingredients. Wow this looks delicious! I love using Bob’s Red Mill Whole-Wheat Pastry Flour for baked goods. 1/2 tsp baking soda Love these! It delivers the same texture as all-purpose white flour with the nutrition of stone-ground whole-wheat flour. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. I love dates. Please rate this recipe in the comments below to help out your fellow cooks! I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. 1/4 cup sour milk For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. If you overmix, you’ll end up with tough cookies. Hi! If you cookies that aren't as sweet, don't pack the brown sugar. 1 3/4 cups of whole wheat flour 1/2 tsp cloves Thank you so much!!

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