by Heather Harris Brady
These are made with butter and chips after all, so I’m not going to pretend this is a health-food post. That said, if you’re looking for ways to work more whole grains into the diet and still feel like you’re living life to the fullest these are crispy and delicious – good enough to give any cookie out there a run for the money.
Calico Whole-Grain Cookies, Makes about 48 3″ cookies
- 1/2 c. + 6 T. butter, at room temperature
- 3/4 c. light brown sugar, firmly packed
- 1/2 c. granulated sugar
- 2 t. vanilla
- 2 eggs
- 1 t. salt
- 1 t. baking soda
- 1-1/2 c. white whole-wheat flour
- 3 c. old-fashioned rolled oatmeal
- 1 c. butterscotch chips
- 1 c. mini chocolate chips
Preheat the oven to 350.
Cream the butter and sugars together well, then beat in the eggs one at a time until the mixture is light and fluffy.
Beat in the vanilla, then add the dry ingredients except for the chips. Mix well.
Then stir in the chips.
Drop tablespoons of dough onto greased baking sheets. Press each mound down with a sugared glass or a fork.
Bake for about 10 minutes.
Let the cookies stand for a minute so you can admire their crispy prettiness, then move them to racks to finish cooling.
Store in an airtight jar or bag. These keep well, but will continue to crisp up during storage. If you want to keep them soft add a slice of bread to the cookie jar or storage bag.