MMMMM….Valentine’s Day is getting closer and closer everyday. Like one of Pavlov’s trained doggies my mouth is salivating already when I think of those big heart-shaped boxes filled with chocolate-y goodness. I can almost taste those soft chocolate cupcakes with the pink sugary fluff on top and those colorful festive sprinkles. But that takes some planning, and a trip to the grocery store for supplies. Both of which I had no intention of doing at 9 o’clock at night. So I convinced myself to eat a piece of juicy fruit and call it good.
DH wasn’t buying it. Before I knew it he was in kitchen quietly pouring over our stash of cookbooks just seeing what he could come up with. I honestly think if I hadn’t gone back in the kitchen for a glass of water he probably would have had them mixed, baked and cooling on a plate before I knew what was coming. Now DH being in the kitchen was not the surprising part. He loves baking and actually is very good at it. What was surprising though, was when he asked me, “Do you think I could use whole wheat flour instead of regular flour for these cookies?”
Excuse me, what?!? Wow, I guess sometimes we do influence people even when we think we don’t think so. After I picked my jaw up off the floor I managed a rather high pitched and curious affirmative answer. Then I pretended no further interest in his endeavor until he brought me a plate of relatively healthy chocolate chip cookies that you see on the right.
And they we’re so delicious! Especially served with a tall glass of cold milk. I would share them with you if I could. But since I can’t, I did copy the recipe down below. It’s from a Better Homes and Gardens cookbook that we have had forever. I marked through the original ingredients where DH made healthier substitutions. Honestly, you could not tell the difference-except I think they may have tasted a little bit better-just more natural somehow and I’ve heard that whole wheat lends a slightly nutty taste to things. Maybe that’s why I liked it so much-I do tend to be a little nutty sometimes (=
1/2 c. shortening vegetable/canola
1/2 c. butter,softened
1 c. packed brown sugar
1/2 c. granulated sugar
1/2 tsp. baking soda
1 tsp. vanilla
2 1/2 c. all-purpose flour (DH used 2 c. whole wheat flour and 1/2 c. all-purpose)
1 12.oz pkg. (2 c.) semisweet chocolate pieces
1 1/2 c. chopped nuts (I prefer walnuts because of their Omega 3 content)
In a large mixing bowl beat oil & butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar,granulated sugar, and baking soda.Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and nuts.
Drop dough by rounded tsp. 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. (If you can wait that long!)