I came across a FABULOUS recipe for whole wheat cookies, and the twist is it is cooked in a skillet. I did not have a cast iron skillet, but a nonstick skillet worked well for me.
Whole wheat has many benefits:
- It makes you fuller for longer. One piece of this cookie and you will not be reaching for more, despite how yummy it is, because of how filling it is.
- It keeps you regular, due to the high fiber in whole grains.
- Whole wheat is loaded with B-vitamins, women who eat whole grains are weigh less
- whole grains reduce the risk of metabolic syndrome
- whole grains reduce the risk of type two diabetes
- whole grains help prevent gall stones
- whole wheat keeps you going throughout the day. It gives you great lasting energy.
- whole grains promote gastrointestinal health
- the fiber in the whole grains fight against breast cancer
- the phytochemicals in whole grains may be higher than some fruits…..these are just a few of the many benefits of whole grains.
A tip for choosing whole grain bread in the bread aisle: make sure the first ingredient in the ingredient list states “whole wheat flour.” If it says “enriched wheat flour” then you are getting processed white wheat, not whole wheat. Do not always trust what the front of the packages says, just because it says multigrain or wheat, does’t mean it is Whole wheat!!
Get some of your whole grains in with this yummy cookie, but remember, in MODERATION because this does have butter, sugar and chocolate…which will contribute substantially to your calorie intake for the day!
3 cups / 13.5 oz / 380 g whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan
1 cup / 5 oz / 140 g dark brown sugar
1 cup / 7 oz / 200 g sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
- Preheat the oven to 350°F / 175°C degree oven, with a rack in the middle. Butter a 10 (25cm) or 11-inch (28cm) ovenproof skillet, one that is at least 2-inches (5 cm) deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
- Sift the dry ingredients into a large bowl.
- In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
- Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
- Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
- Makes one large skillet cookie, which you can cut into as many cookies as you like.
- Prep time: 20 min – Cook time: 30 min