Wonderful Wednesday Wrecipes

I need to come up with another “w” synonym for “wonderful”, to throw you all off!

Here we go: I started with Cook’s Illustrated “Thick and Chewy Chocolate Chip Cookies”, and added bran and substituted store-brand Splenda for the white sugar. They came out really nice, i think. They are a more cake-y cookie- not chewy so much as soft. The bran is there, but no worse than oatmeal in the background. I used 2 whole eggs - the original called for an egg and a yolk, but I hate wasting or trying to save the white. I figured the bran would “soak” up the additional moisture. The real brown sugar seemed to diminish the weird Splenda after-taste. I’ll definitely make these again.

Adams Chocolate Chip Cookies

• 2-1/8 cups all purpose flour
• 1/3 cup wheat bran
• ½ tsp salt
• ½ tsp baking soda
• 12 TBSP butter (1-1/2 sticks), melted and cooled slightly
• 1 cup brown sugar
• ½ cup Splenda sugar substitute
• 2 large eggs
• 2 tsp vanilla extract
• 1-2 cups semi sweet chocolate chips

1. Heat oven to 350 degrees. Mix flour, bran, salt and baking soda together in medium bowl & set aside.
2. Mix butter and sugars together until thoroughly blended. Mix in eggs and vanilla.
3. Add dry ingredients; mix until just combined. Stir in chips.
4. Line baking sheets with parchment; drop heaping teaspoon of dough, about 1-1/2” apart (I got 12 per commercial sheet).
5. Bake one sheet at a time 4-1/2 minutes, then rotate pan 180 degrees, and continue baking an additional 4-5 minutes. Edges should be pale golden brown, and tops should just be set, with only a tiny shine of moisture.
6. Cool on sheet for 5 minutes, and then remove to rack to cool completely.
7. Store in airtight container.