2nd cookie recipe from Bron -- Chocolate Chip Cookies Supreme

[Guest guest]

....Which also happens to be my second favorite recipe!

I got this from the big Pillsbury Baking Book about 20 years, and I messed

with it until I got it to where it has more nutritious ingredients in it

now. Nobody can tell and nobody cares when I tell 'em either! I receive

numerous requests for a copy of the recipe wherever I take the cookies.

Enjoy,

Bron

 

Chocolate Chip Cookies Supreme

 

1 c. sugar

1 c. firmly packed brown sugar

1 1/2 c. butter, softened (3 sticks)

2 t. vanilla

1/2 t. rum flavoring

2 eggs, room temp

3 c. unbleached flour (King Arthur's what I use)

(if you want to be sneaky, use half--1 & 1/2 c.-- of King Arthur's white

wholewheat flour and the other half plain unbleached...nobody can tell and

it's more nutritious)

1 1/2 c. oat bran (I prefer Hodgson Mill brand)

1/4 c. untoasted wheat germ

1/4 c. flaxseed meal/flour

1 t. baking powder

1 t. baking soda

1/4 t. salt

1 c. semisweet chocolate chips (I use Ghirardelli in all my choc. chip

recipes)

1 c. white chocolate, or vanilla milk chocolate chips

1 c. milk chocolate chips

1 c. chopped pecans, or walnuts (I prefer pecans, but walnuts are also good)

 

 

Preheat oven to 350 and get out your parchment-covered baking sheets (2).

In large mixer bowl, beat sugars and butter until light. Add the vanilla,

rum flavoring, and eggs; blend well. Lightly spoon the flour(s) into

measuring cup; level off. Stir in flour(s), oat bran, wheat germ, flaxseed

meal, baking powder, baking soda & salt; mix well. Stir in, with heavy

wooden spoon, all the chocolate chips and pecans. The dough will be VERY

stiff. You may have to (with clean hands) mix and squish the dough by hand

at this point. It's fun! Think of it as edible play-dough. :>) Squish it all

together until everything is evenly mixed. Drop by tablespoon onto the

parchment covered sheet, about 2 inches apart. Mash down with your fingers,

each little glob, until it's fairly flat. Bake for 9-15 minutes, or until

just golden brown. (You don't want these to be hard; they should be soft

after being baked. So I generally take 'em out around 10 minutes. They will

have little tiny marks that look like you poked 'em with a toothpick all

over 'em and look set, when they are ready to be taken out of the oven.)

Cool 1 minute on the cookie sheet on your coolin' rack, and then remove to

rack. The recipe yield says 4 dozen, but I always, always get at least 5

dozen and usually 6 when I make these.

 

Store in cookie cans between layers of wax paper. After a few days, they'll

start gettin' hard, and at that point, put you a piece of bread in the can

and close it up tight. Next mornin', the cookies will be pleasingly soft

once more.