(NAPSA)—Whole grains are an important part of any healthy diet but often they're not the most tasty item on your daily menu. Once you've madethe decision to add whole grains to your diet, the easi- est place to start might be—per- haps surprisingly—with cookies. After all, who doesn’t indulge in cookies? According to the new cookbook King Arthur Flour Whole Grain Baking, “Studies show that when American bakers turn on the oven, theyre more likely to bake cookies than anythingelse.” “aa Cookies are sweet and flavor- ful, full of chips and nuts, candy and dried fruit. And that’s why they’re so easy to convert to whole grain. Exchange whole wheat flour for all-purpose flour in a cookie laden with dark-brown sugar, butter, toasted pecans and chocolate chips and no one will be the wiser. “Our best hint: Let the baked The flavor of that old campfire favorite combined with healthy whole grains makes these S’more Whole Wheat Cookies a not-so-guilty pleasure. 1% cups (9 ounces) milk or semisweet chocolate chips 1 cup mini marshmallows % cup chopped nuts Whole-Grain Cookie Tips e In plain-textured and/or light-colored cookies, exchanging the all-purpose flour for whole Susan Reid, editor of The Baking Sheet at King Arthur Flour. “This rest gives the bran a chance to Lightly grease two baking wheat flour produces a noticeable but pleasant change. To temper the sometimes “tannic” flavor of mouth-feel some folks get from whole wheat.” If you're looking for more ways sugar, baking soda and salt in a large mixing bowl. In a sepa- rate bowl, combine buttermilk, eggs, vanilla and molasses, and flour if the recipe calls for liquid cookies rest for 24 hours, at room temperature, before serving,” says soften, lessening the ‘gritty’ to enjoy whole grains, give these a try: S’more Whole Wheat Cookies 3 cups King Arthur whole wheat flour 1% cups brown sugar % teaspoon baking soda % teaspoonsalt 2 large eggs % cup buttermilk or yogurt % cup butter, melted 1 teaspoon vanilla extract 1 tablespoon molasses Preheat oven to 350F. sheets. Whisk together flour, stir into dry ingredients. Stir in melted butter. The mixture will seem dryat first, but keep mixing until the dough is evenly moistened. Stir in chocolate chips, nuts and marshmallows. Drop dough by tablespoons onto prepared baking sheets; bake for 12 to 14 minutes, until cookie edges are golden brown. Remove cookies from oven and cool on baking sheet for 5 minutes before transferring to a rack to cool completely. Yield: 3% dozen cookies. the whole wheat, add 2 tablespoons orange juice per cup of (milk or water). e In “craggier” cookies, sub- stituting up to 50 percent whole wheat for the all-purpose flour is almost unnoticeable. Substituting 100 percent whole wheat flour for all-purpose flour often works well, though success can’t be guaranteed for every recipe. e If your cookie recipe directs you to chill the dough, do it. Chilling will create a more tender, lighter-textured cookie that won't spread too much when baking. For more recipes and baking tips, visit www.kingarthurflour. com.
