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Add whole-wheat flour, baking soda and salt. Mix together brown sugar, butter, vanilla and egg. At the risk of messing with perfection, this recipe uses whole-wheat flour. CHOCOLATE CHIP COOKIESĪ perennial favorite, these cookies are perfect with a glass of cold milk. These recipes make about two dozen cookies per batch. You’ll have your family asking for 100 percent whole-wheat cookies in no time. Each time you prepare the recipe, increase the ratio of whole-wheat flour. If your family balks at the differences in color or texture, begin by using half whole-wheat and half all-purpose flour in the recipes.
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I, however, use whole-wheat bread flour for my cookies as well. Many people prefer the less gluten content of whole-wheat pastry flour when making cookies, cakes and muffins. My recipes call for whole-wheat flour instead of all-purpose flour. The color and texture are different with these cookies, but the taste is as good as ever. The result is five recipes, inspired by Betty Crocker, that allow my husband and me to continue to indulge in a favorite treat. Rather than give up cookies altogether, I decided to decrease the amount of empty calories my recipes contained and increase their nutritional value at the same time. While our cookie consumption remained the same through our 20s and 30s, our waistlines only grew. As my husband and I entered our 40s, we discovered an unpleasant truth. In fact, I saw no downside to cookies at all until the onset of middle age. After school, at break time, with a cup of tea as I read a book, was there ever a time cookies weren’t in order? Although my mom always frowned on cookies right before dinner, I never saw the harm. Whether it was Mom’s warm cookies straight from the baking sheet or cookies plucked from my grandmother’s brightly painted cookie jar, I could never get enough of those delectable delights. As a youngster, my favorite sweet treats were cookies, although not necessarily from healthy cookie recipes.