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No picture of the cookies, so this seemed like the next best visual.

Unless I’m in the mood for the the old time Nestle Tollhouse Cookie recipe, this one right here is my favorite.  It’s on the “not so bad for you” scale and of course, I use Ghirardelli semi-sweet or 60% cocoa chips.  The dough and the cookies-yum.  If the ingredients seem odd for you, just read below the recipe for suggested substitutions with more familiar ingredients.  Today’s batch went to a friend in need, and only a few for us to munch.

Chocolate Chip Cookies

• 1 cup unsalted butter, softened
• 1 cup Sucanat w/ Honey
• 1 cup Sucanat
• 2 Eggs
• 1 teaspoon Vanilla
• 2 cups fresh Hard White Wheat Flour
• 1 cup Oatmeal
• ½ cup milled Flax Seed
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoon salt
• 1 ½ cups nuts, chopped(optional)
• 1 1/2 to 2 cups Chocolate Chips (optional)

1. Preheat oven to 350⁰.
2. Cream butter, Sucanat, and Sucanat w/Honey making a grainy paste. Add eggs and vanilla and beat well. Mix dry ingredients and stir into creamed mixture. Add nuts and Chocolate chips. Make into 1″ balls and place on ungreased cookie sheet 2″ apart.
3. Bake at 350 degrees for 10 minutes.
4. Makes about 5 dozen cookies.
5. from the Breadbecker’s Recipe Book

Aimee’s Notes: We use freshly milled hard red wheat flour.  You can also substitute with store bought whole wheat or white whole wheat flour.  I recommend the king arthur brand-which is more finely ground than the other whole-wheat choices out there.  Sucanat can be replaced with white sugar and Sucanat with honey can be replaced with brown sugar.  I cut both sugar measurements to 3/4 cup each instead of 1 cup each.