For me, cookies and lunch go way back. I remember in grade school, when I'd tire of bologna and Wonder Bread sandwiches, my mom would pack me some Stella D'Oro biscotti. My Charlie Brown thermos would be filled with caffèlatte, and I'd happily dunk away. This cookie came about when I was trying to create a healthier version of the Mint Chocolate Cookie from Bon Appètit Magazine's Dec. 2000 issue - a great cookie; try it out. I'm not sure how much healthier my version really is, but it definitely has got more fiber. You can almost feel good about having a few for breakfast, or tucking a couple into your tiffin. —mrslarkin
about 4 dozen
sticks unsalted butter, softened
1 3/4 cups
1 1/2 cups
white whole wheat flour (I use King Arthur)
unprocessed wheat bran
chopped walnuts (optional)
dried cherries or cranberries
In This Recipe
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Using electric mixer fitted with paddle attachment, beat butter and sugar in large bowl until well blended. Beat in eggs one at a time and add vanilla extract. Add flour, wheat bran, cocoa powder, baking soda, baking powder and salt. Beat together, slowly at first, until well blended. Mix in chocolate chips, walnuts and dried fruit.
Using a small 1-tablespoon ice cream scoop, scoop dough into 1-inch balls. Place 1 inch apart on prepared baking sheets.
Flatten balls slightly, easily done by laying a sheet of parchment over top of dough balls and placing another cookie sheet on top, then pressing down gently. Carefully peel off parchment.
Bake cookies about 10 minutes, reversing sheets half way through cook time. Cookies should be slightly soft in center. Let cool completely before moving to cookie jar.