#5 Oatmeal Chocolate Chip Cookies

Wet ingredients:

2 Sticks softened salted butter
1 Cup Dark Brown Sugar
1/4 Cup Turbinado Sugar
1 Tab. Vanilla
2 large eggs
2 Tab. milk

Combine the sugar, butter, eggs & vanilla in the large bowl of the mixer and beat until creamy and smooth, scraping the sides of the bowl.

Dry ingredients:

1/2 Cup Stone Ground Whole Wheat Flour
1/2 Cup Buckwheat Flour
1 Cup Gluten Free All Purpose Baking Flour
1/2 teaspoon sea salt
1 teaspoon soda

Sift together the flour, soda, and salt. Add this mixture 1/4 cup at a time to the wet mixture. Beat well after each addition and scrape the sides of the bowl.

Add:
1 1/2 Cups Old Fashioned Oatmeal
1/2 Cup Chopped Pecans
12 oz. Chocolate Chips

Stir the oatmeal, pecans, and chocolate chips into the cookie dough using a spoon. I do this to keep from having to clean the beaters of oatmeal.

Bake at 375° on a greased cookie sheet until light brown. Place on a wire cake rack to cool. Store in airtight container.

#4 Oatmeal Chocolate Chip Cookies

I developed this recipe on 5-14-2009

Wet Ingredients:
1 1/2 sticks softened butter = 1 cup butter
(I like to use Braum's butter. It doesn't leave a strange taste like other butters.)
1/4 cup applesauce
1 cup dark brown sugar firmly packed

1/4 cup Turbinado Sugar

1 Tbsp. Vanilla
2 large eggs

In a large mixer bowl beat butter & sugar until smooth. Add vanilla & eggs one at a time. Beat well after each addition. Scrape the sides of the bowl each time.

Dry Ingredients:
Sift together
1/2 cup Stone Ground Whole Wheat Flour
1/2 cup Buckwheat Flour
1 cup Gluten Free All Purpose Baking Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Sea Salt

Add flour mixture 1/4 cup at a time to the sugar & butter mixture. Beat well after each addition. Scrape the sides of the bowl after each addition.
Add:
1 1/2 cups Old Fashioned Oatmeal

1/2 cup chopped pecans
1-12 oz. package semi-sweet chocolate chips

Bake 350° on greased cookie sheet. I hit the cookie sheet on the oven rack during the cooking process in order to flatten the cookies a little. I like thin, crisp cookies.

I chose to use Buckwheat Flour after reading that it is one of the best sources of protein in the plant kingdom. Each 1/4 cup has 4grams of protein, 4 grams of fiber, zero grams of sugar, and 8 calories from fat. I buy my Buckwheat Flour at the health food store. I've used the Hodgson Mills and it's really good. I love to use it in cookies, pancakes, and waffles.

"
Substitute buckwheat flour in the place of any other kinds of flour for recipes that don't require that the flour rise, like biscuits, muffins or cookies. Keep in mind though that buckwheat has a very different taste than white or wheat flour. This will slightly change the flavor of your baked product.

Buckwheat has great health benefits. The substitution of buckwheat flour has been proven to lower cholesterol, high blood pressure and blood sugar.

If you want to use buckwheat because of gluten intolerance then make sure to note where the buckwheat was processed. Many facilities that grind buckwheat into flour use the same machinery to grind wheat flour as well."

Read more: How to Bake With Buckwheat eHow.com http://www.ehow.com/how_2155044_bake-buckwheat.html#ixzz1HsXzBR3Z