With a combination of rolled oats, whole wheat pastry flour and all-purpose flour, these healthy chocolate chip cookies strike a nice balance between whole-grain virtue and traditional flavor. If you want to really boost the flavor, try making them with our DIY Ghee instead of regular butter. It takes the flavor and texture to a whole new level. You can change these cookies in any number of ways–substitute raisins or dried cherries for the chocolate chips, use different nuts, etc. When I have dried blueberries on hand, I’ll throw them in along with the chocolate chips and nuts. Have fun with it!
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I make a cookie similar to this that I just love…I’ll have to try out your version and see how it turns out! We’re featuring cookies this week at the M&T Spotlight and I’d love for you to submit this: http://www.makeandtakes.com/spotlight
Thanks, Laurel! We’ve put a couple of things up there. It’s a lovely site!
Your dishes look yum … loved the presentation of the food ! good work
you can view some of my dishes on http://kitchensojourn.blogspot.com ! i would be really happy if you follow it 🙂
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These cookies were delicious. A little crispy, a little chewy, great flavor. This recipe’s a keeper.
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I love that you made these fabulous cookies with ghee. Thank you so much for sharing these tasty treats at the Los Angeles Food Bloggers Cookie Exchange.
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