Half Whole-Wheat Cookies - revisited

Jen and Stella came over for lunch today (YAY!!) so I wanted to make a little treat. I made these Half-Whole-Wheet Chocolate Chip Cookies about a month or two ago, and they were GOOD. I wanted to change up the ingredients a bit to try to make them a tad bit "healthier," and this is what I came up with!


They were still as delicious as last time! Actually, I think they were even better. This time, they were so much fluffier and softer, whereas last time they were a bit flat and crispy. And with all of the changes I made to them, I feel they are practically vegetables. :)

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon Morton's low-sodium salt
• 1 teaspoon baking soda
• 1 cup Smart Balance butter, room temperature
• 1/2 cup sugar
• 1/2 cup Splenda brown sugar blend (use a full cup if using regular brown sugar)
• 1 teaspoon vanilla extract
• 1/2 egg substitute (if using regular eggs, use 2)
• 2 cups semi-sweet or milk chocolate chips

Preheat oven to 375.

Sift together flours, baking soda, and salt. Set aside.

Cream butter and sugar together. Add vanilla and then eggs, one at a time, beating after each addition. Slowly stir in flour mixture. Fold in chocolate chips.

Drop rounded tablespoons of dough onto ungreased baking sheet. Bake for 9 - 11 minutes, or until golden brown.

Let cool completely on wire rack.