April 25, 2013

Multigrain Chocolate Chip Cookies

What could be better than a plate of homemade chocolate chip cookies?  How 'bout a big ol' plate of multigrain chocolate chip cookies?!  Seriously!  I think my taste buds are maturing-I actually prefer the wholesome flavor and nutty texture these have.  You can actually taste things like oats and walnuts in these.......not just butter!  The great thing is my kids love them too!  I do like using white whole wheat flour-it still gives it a nutty flavor and texture, but lacks the heaviness of the hard wheat.

6 tablespoons butter
1 cup granulated sugar
4 tablespoons plain, low fat yogurt
1 egg plus 1 egg yolk
1 tablespoon vanilla
1 cup white whole wheat flour
1 cup old fashioned rolled oats or oat flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 cup walnuts, finely chopped
1/4 cup toasted wheat germ
1 cup chocolate chips

Preheat the oven to 350 degrees.  Lightly spray cookie sheets with cooking spray.  Brown at least half of the butter (you can brown all of it) in a small saucepan.  To do this, just heat over medium low heat, stirring with a heat proof spatula, until it turns golden brown in color.  This will give it a nice, caramel flavor.  When butter is browned, cool it quickly in an ice water bath.  (Just place it in a small metal bowl, and place that bowl in a larger metal bowl filled with ice water.  Stir frequently until it cools and starts to harden.)  Now beat all 6 tablespoons butter and sugar in a large mixing bowl.  Add yogurt, egg, yolk, and vanilla.  Mix until thoroughly combined.  Combine dry ingredients together in a separate bowl, then add to butter mixture.  Combine well then mix in chocolate chips.  Use a cookie scoop to drop dough 2-inches apart on prepared cookie sheets.  Bake in preheated oven for 8-10 minutes, until lightly browned.  Remove from oven and cool on sheets for a minute before placing on cooling rack.  Makes about 3 dozen cookies.  

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