{"id":81,"date":"2006-02-03T23:14:03","date_gmt":"2006-02-04T07:14:03","guid":{"rendered":"http:\/\/theplainjane.com\/crafty\/?p=81"},"modified":"2007-10-25T17:40:09","modified_gmt":"2007-10-26T00:40:09","slug":"whole-wheat-chocolate-chip-cookies","status":"publish","type":"post","link":"http:\/\/theplainjane.com\/crafty\/2006\/02\/03\/whole-wheat-chocolate-chip-cookies\/","title":{"rendered":"whole wheat chocolate chip cookies"},"content":{"rendered":"<p><div align=\"center\">\n<img decoding=\"async\" src=\"http:\/\/www.theplainjane.com\/crafty\/images\/chocolate-chip-cookies.jpg\"\/>\n<\/div>\n<\/p>\n<p>\nI got some whole wheat flour at the Mexican market today and thought I&#8217;d try it out. I baked up some of these <a href=\"http:\/\/www.bettycrocker.com\/recipes\/Recipe.aspx?recipeId=34544\" target=\"_blank\">whole wheat chocolate chip cookies<\/a> from the Betty Crocker website. Here&#8217;s the recipe, with my adjustments:\n<\/p>\n<p>\n3\/4\tcup granulated sugar <br \/>\n3\/4\tcup packed brown sugar<br \/>\n1\tcup butter or margarine, softened<br \/>\n1 and 1\/2\tteaspoon vanilla<br \/>\n2\teggs<br \/>\n2\tcups Gold Medal\u00c2\u00ae whole wheat flour<br \/>\n1\tteaspoon baking soda<br \/>\n1\/2\tteaspoon salt<br \/>\n1 \tlarge (6 oz) bar of Hershey&#8217;s Special Dark, cut into chunks\n<\/p>\n<p>\n1.  \tHeat oven to 375\u00c2\u00baF.<br \/>\n2.  \tMix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.<br \/>\n3.  \tBake 10-12 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.\n<\/p>\n<p>\nBasically my changes called for an additional egg, more vanilla, a different kind of chocolate chip (or chunk in my case) and a longer cooking time. They turned out really good and I think this recipe is defintely a keeper since I kept eating some of the batter. Next time I want to try it with some Splenda and see if they taste just as good. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>I got some whole wheat flour at the Mexican market today and thought I&#8217;d try it out. I baked up some of these whole wheat chocolate chip cookies from the Betty Crocker website. Here&#8217;s the recipe, with my adjustments: 3\/4 cup granulated sugar 3\/4 cup packed brown sugar 1 cup butter or margarine, softened 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-81","post","type-post","status-publish","format-standard","hentry","category-baking"],"_links":{"self":[{"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/posts\/81","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":0,"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"wp:attachment":[{"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/theplainjane.com\/crafty\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}