Whole Wheat Chocolate Chip Cookies

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg

2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Shortbread Hearts

Treat the sweethearts in your life by gifting them with these big red edible hearts. They'll love you for it!

Yield: 2 hearts (6 to 8 servings each)

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Small candy hearts, if desired

Heat oven to 350 F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.

Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.

Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.

Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts if desired.

Ginger Snap Cookies

1 cup white sugar 
3/4 cup butter, shortening or margarine, softened 
1/4 cup molasses 
1 egg 
2 cups flour 
2 tsp baking soda 
1/2 tsp salt 
1/2 tsp cinnamon 
1/2 tsp ginger 
1/4 tsp cloves 

In large bowl combine first 4 sugar, margarine, molasses and egg. Blend well. Stir in remaining ingredients and blend well. 

Chill dough for easier handling. Lightly grease (not oil) cookie sheets.

Heat oven to 375 degrees F. Shape dough into 1 inch balls, roll balls in sugar. 

Place 2 inches apart on prepared cookie sheet. Bake at 375 for 8 - 10 minutes or until edges are set. Cool 1 - 2 minutes before removing from cookie sheet.

Cranberry Decadent Cookies

Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate.

Yield: about 48 cookies

2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries

Preheat oven to 350 F (180 C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.

In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.

Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.

Store in airtight containers at room temperature for up to 1 month. Makes about 48 cookies. These cookies are excellent for shipping.

Chocolate Oatmeal Cookies

Yield: about 1 1/2 dozen cookies

1 cup margarine or butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla 
1 1/2 to 2 cups flour (add more if it's too moist)
1 tsp. baking soda 
1/2 tsp. salt
3 cups quick oats
3 cups chocolate chips

In a large bowl cream together butter, sugars and vanilla. Beat in egg. Mix in flour, baking soda, and salt. 

Stir in oatmeal and chocolate chips until well blended.

On a baking sheet place a ball of dough 2 inches between each other.

Bake at 350 degrees F. for about 8-10 minutes.