“Chocolate and Coffee Whole-Wheat Cookies”
Cookbook: “Cookies and Bars” – “Paragon Publishing”
3/4 cup unsalted butter or margarine, plus extra for greasing
1 cup soft brown sugar
1/2 cup all-purposed flour
1 tsp. Baking soda
Pinch of salt
Scant 1/2 cup whole-wheat flour
1 tbsp. Bran
1-1/3 cups semisweet chocolate chips
Generous 2 cups rolled oats
1 tbsp. strong coffee
2/3 cup hazelnuts, toasted and chopped coarsely
(tsp. – teaspoon) (tbsp. – Tablespoon)
– Preheat the oven to 375 degrees Fahrenheit. Grease 2 large cookie sheets. Cream the butter and sugar together in a bowl. Add the egg and beat well, using a hand whisk if preferred.
– In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole-wheat flour and bran. Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts. Mix well, with an electric whisk if preferred.
– Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking. Alternatively, with lightly floured hands, break off pieces of the mixture and roll into balls (about 1 oz. Each), Then place on the cookie sheets and flatten them with the back of a teaspoon. Transfer the cookie sheets to the preheated Oven and bake for 16 – 18 minutes, or until the cookies are golden brown.
– Remove from the oven, then transfer to a cooling rack and let cool before serving.