Makes about 18 large cookies
1 cup organic butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
2 large real farm eggs
1 Tablespoon pure vanilla extract
1½ cups organic whole wheat flour (not w/w pastry flour)
1/2 cup organic all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (1/4 tsp. if freshly grated)
1 12-ounce bag semi-sweet chocolate chips (or a little less)
1 cup organic raisins
Heat the oven to 350°. Cream the butter and sugars for about 2 minutes. (I use an electric hand mixer on medium speed.) Add the eggs and vanilla and mix until well combined.
Combine the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, and nutmeg, then slowly add it to the butter mixture, beating on low speed just until well combined. Stir in the chocolate chips and raisins.
The dough will be soft, and the cookies will spread while baking. For slightly thicker cookies, chill the dough for at least 30 minutes.
Use a 1/4-cup scoop or measuring cup to form cookies and place them on a heavy baking sheet lined with unbleached parchment paper. (Six cookies will fit on a half-size commercial sheet pan.)
Bake at 350° until the centers are barely set, about 16 minutes. You can also make smaller cookies; just reduce baking time. Cool on a wire rack.
Serve warm or at room temperature with glasses of very cold milk. Personally I think they taste even better the second day. And, as with all chocolate chip cookies, they freeze beautifully.
Serve warm or at room temperature with glasses of very cold milk. Personally I think they taste even better the second day. And, as with all chocolate chip cookies, they freeze beautifully.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
