Comments on: Healthy Tollhouse Cookies

By: Disney

Disney — Sun, 25 Sep 2011 01:29:07 +0000

Grade A stuff. I’m unqeusotinbaly in your debt.

By: brianglass

brianglass — Mon, 28 Jul 2008 15:50:41 +0000

Katie,

Sorry, I have not tried soaked flour cookies. I do have a peanut butter cookie recipe that I will post about in a week or two. It requires no flour.

By: Katie

Katie — Sat, 26 Jul 2008 13:18:21 +0000

Hi Brian.

Do you know of any way to make cookies with flour that has been soaked for 12 to 24 hours?

By: kelley

kelley — Mon, 18 Jun 2007 21:21:44 +0000

I made your recipe using the updated measurements, and they were awesome! All of my children and my husband gave the thumbs up to make them again. I didn’t have any arrowroot, so I replaced it with cornstarch.( I didn’t want to go buy arrowroot when we may not have liked the cookies)

By: brianglass

brianglass — Sun, 04 Feb 2007 01:58:59 +0000

Claire,

Thanks for the cookie info.

As far as I know, the only place the KoMo Fidibus 21 grain mill is available in the US is from NaturalEurope.com. They are selling it for $250. The shipping/handling was about $20.

By: claire

claire — Sun, 04 Feb 2007 00:09:21 +0000

Thanks for the work on the cookie recipe and the grain mill! I’ve been looking for a softer tollhouse cookie recipe for a while (then stopped when we started WAPF). I found a Sunset magazine article that says it is the ratio of butter/flour and the temp that determines softer, mounded cookies. their recipe calls for 1-1/4 cup flour to 1/2 cup butter, 1/2tsp baking soda and baked at 400, while the flat, crisp cookies were 1cup flour to 1/2 cup butter, 3/4 tsp soda and baked at 300. Looking forward to hearing more about how they turn out.

btw, was that the best price you found on the grain mill?

By: brianglass

brianglass — Thu, 01 Feb 2007 20:34:56 +0000

No, I haven’t received the new mill yet.

My wife and I like chewy cookies. I noticed the chewy recipe there used butter, so I think I’ll stick with that. The puffy recipe had baking powder, which I may add if I don’t get the results I want from more flour and less arrowroot.

By: Sharon Pieloch

Sharon Pieloch — Tue, 30 Jan 2007 22:34:23 +0000

Sounds yummy! Was the sprouted wheat flour ground in the new mill?

Good Eats did a show on chocolate chip cookies. I think it’s called “Three Chips for Sister Marsha”–the info might be useful as you tweak the recipe. Our local library has the DVDs–don’t know if yours will.

Or you can go here and compare the three recipes. I haven’t baked with arrowroot powder, but I know that all-butter cookies tend to be flatter. More coconut oil/less butter may help–I’m certainly not suggesting you use shortening! I guess lard is the real answer…