Snickernoodles!!! lol It was the first cookie I learned to make as a young girl. Thanks for sharing. Like less sugar too! I watch Natasha's Kitchen ... Beautiful cookies! All the best.
I know you asked this question years ago!…but my favorite was the peanut butter kiss cookies. They were chewy soft peanut butter base (“flour” was bisquick), rolled in sugar, baked, and when they came out of the oven, a Hershey’s chocolate kiss was pressed into the center. Haven’t had that in decades! Went low carb & GF…but find that my tummy can handle FMF! So now I’m learning new things!❤
I just made this with freshly milled einkorn flour ( sifted) with a tiny bit of hard white wheat flour (because i didn’t mill enough einkorn), 1 cup of jaggery sugar and they came out sooo yummie. The only thing i would do next time is before i put them in the oven, but the cookie dough in the fridge so that it wouldn’t be that sticky to form before baking. ❤
your videos are so relaxing to watch!! I guess it's comforting to watch another woman bake and it's easing on the mind to see your back to basics style. I watch your videos during the day to get your recipes but also if I can't sleep at night I will watch to try to sooth my mind.
Thank you so much for this recipe! Today was the first time I ever made fresh milled flour. I followed this cookie recipe and they are amazing! I can’t believe what a difference in the taste there is! I have only ever used white AP or bread flour before. I can’t wait for my family to try them!
Thanks for all the yummy recipes. I have had a hard time with flat cookies and wanted to share an awesome solution I found. I am 2 1/2 tsp of cornstarch, it make the cookies so fluffy. Love your videos, God bless.
Thanks Felicia for this recipe. We've made it like 4 times already! You've saved us from flat overcooked cookies. We tried using Alton Brown's "The Chewy" recipe that I've been using for years but it doesn't work with fresh milled flour. But your recipe is perfect. Although, I chill my dough for an hour and I do not sift at all and we love love love them! There's truly no need to sift. You should try it Felicia! Thanks again sister and God bless. Grace and peace to you from God the Father and the Lord Jesus Christ!
These turned out amazing! Even the raw dough was dangerously good 🫢. I only had semisweet chips on hand & I had some excess hard white wheat already milled that needed to be used. They still turned out delicious, but next time I'll plan ahead better & use a mix of soft white wheat & spelt. Yum!
New to freshly ground flour here. Chocolate chip cookies are my favorite! I just made this recipe and the cookies are in the oven as I type this! Can't wait to try them!
OMG! These turned out so good! I had to tweak for my higher elevation by adding 1/2 cup of flour but the reduction in sugar worked out perfect. Thank you!😅
These cookies tonight and your biscuits tomorrow morning. We're doing all the soft white things now! Thanks so much, Felicia! My kids also thank you for the enormous cookie serving 😆
I made this recipe with soft white wheat the first time, and didn't use quite enough flour but they were a hit regardless, but the second time I used Spelt flour and my hubby can't keep his hands out of the cookie jar. LOL Excellent thank you.
I am SO EXCITED! THANK YOU SO MUCH! We have recently been grinding our own hard white berries (I totally misread the bucket and actually thought we were using red - whoops!) to bake our own bread after using store flour for a couple of years. I have been using your wheat berries recipe and it has been a hit! I have wanted to switch to all berries and no store bought flour but wasnt sure how that would work with baked sweets and rouxs. Introduce spelt! I quit making chocolate chip cookies A LONG TIME AGO because they always turned out flat and let hubby do it. His are always phenomenal! But I was so excited to try a cookie with fresh milled spelt , again, to reduce the AP we have to buy/use. They were a HIT!!! I forgot to adjust the grinder, at first, to the finest setting so I had to adjust that and run them through, again (not sure what setting you use but you might want to mention that in your recipe somewhere ;) ) but even with my butter being too soft from a warm kitchen (I thought they would turn out flat because of it, but they didn't !) there was NO complaints from it being WHEAT! We are used to using Turbinado (sugar cane) in our recipes and we actually love the slightly grainy texture that gives so maybe that helped cover some of the texture of the wheat (if there was any?). Either way, thank you for your fresh milled recipes and the other vids on instructing on the different berries. They have been highly educational and you got yourself a new subscriber. :)
Just made these ( for the second time this month! ) This is now officially our go-to chocolate chip cookie recipe! SO delicious! Thank you for sharing what you’ve learned over the past decade with us all!
I’ve never had a cookie that was too sweet for me; I can’t even imagine that. My normal routine is to double the amount of chocolate chips in each batch. I mill grains for my bread and muffins and now it’s time to up my game to cookies. Thanks for the instructions; wish me luck. ❣️
Yes! These are so good - I haven’t had success in the past using fresh milled grain in my cookie recipes. I am thrilled with this recipe- so delicious just like "regular" chocolate chip cookies. My question is about recipes that have a lot of liquid in it - such as gingersnaps which hasn't only oil but molasses as well as eggs and vanilla. Is it just trial and error until you get it right? Thanks again - I'm really enjoying your site very informative and easy to follow..
Thank you so much for your comment and I’m thrilled you loved these cookies too!! Unfortunately, yes it is always a trial and error thing when doing new recipes. As always, start with less flour because you can always add! If you’re familiar with the recipe that helps you to judge how much flour to add because you know what type of dough you’re looking for 😄
I made these chocolate chip cookies and they are wonderful! I used half Kamut and half spelt. I used milk chocolate chips because we are just starting this journey and I wanted them to be a little sweeter. My husband said they were are delicious. I am waiting for my stepson to try them. I hid the printed recipe so he can't see it.
I'm going to try with spelt, I just got 5 lb of spelt with my Azure order yesterday. Thanks for posting recipes that work with fresh milled grain, I'm new to this and need al the help that I can get!.
You're most welcome! Let me know how it goes with the spelt. I just know I have swapped out soft white wheat with spelt in my pancakes and other recipes and it turn out great.
@@melindabanning4497 I've never used Kamut or Emmer (both are on my Azure order this month though!). However, from what I've heard I think you could use Kamut. It seems to work like Spelt. Not sure about Emmer, but hey, try it!
@@GrainsandGrit I have been slowly getting grains from Azure( least expensive I can find) so I can experiment, I even bought Enkorn but probably won't again because it is ridiculously expensive.
@@melindabanning4497 Ha yes, it is crazy expensive. However I just did a loaf the other day that someone here suggested: 75% hard red or white wheat and 25% Einkorn. I used this combination in my regular loaf recipe, and it was delicious! It rose beautifully as well.
I used Emmer wheat and these came out as soft pillows of yumminess. This was my first use of fresh ground wheat berries. Used my Ninja blender to grind them. My husband requested more cookies. Now on to figuring out bread loaves with fresh ground wheat.
Hi Felicia! I’m with you about wanting less-sweet cookies. 👍🏻 Question: Have you ever used a scale to weigh flour, rather than measure by cups? I like doing that. It is quick and you don’t have to worry about spooning rather than dipping, or sifting to get it “light enough”. Most American recipes don’t use weights, so I end up doing a conversion for that as well as for freshly ground flour. 😵💫 Once you get the conversions, you’re golden though.
So looking forward to baking NUTRITIONAL COOKIES I have my grain mill I’ve ordered Spelt/hard red/and now soft white wheat berries listening to this video
They look amazing! I can't wait to make some. I sell at the farmers market and I think this would sell nicely. I have had my Bosh for almost 20 years and I have made numerous cookie dough in it with just the kneader hook. I have not gotten any complaints yet.
Yes I actually made these to possibly sell myself, but my family descended upon them lol Do know these are large cookies. I said in the video I spaced them about 2 inches apart, but a few still touched each other slightly when baking. So I would space it out a bit more than that to make sure each cookie is perfectly round. Or use a smaller scoop 😄 And thanks for the tip about the dough hook! I will have to try that!
I tried this recipe. Great texture, but it was missing something… coffee! I will try it with a little coffee next time, and may be even walnuts 😊🍪… Thanks for sharing, Felicia!
Yes, great pairing! I'm wanting to make a coffee video or two if people would be interested in that sort of thing. I've actually roasted my own beans before.
Oh my! These are heavenly just like your simple bread!! I'm having to use organic AP flour from the store until my first azure order comes in this month. I kno they will b even better when I can grind my own soft wheat💕💕
Not in this recipe but a recipe from Sue Brecker I used spelt flour. It gave a high rise cake like consistency. The flavor was off. We still ate them for the nutrition but it was less desirable.
Just a friendly heads up, but I just went to the printed recipe, and I believe you omitted the vanilla in the printable recipe. Sound great though! Edit: just took the first batch out of the oven. Yummmmm! ❤️ Ok one more edit: these cookies keep so well. Chocolate chip cookies made with white flour go stale after a couple of days. These are still great after a week and a half. (It’s just hubby and I, so we don’t/shouldn’t eat them that quickly.) I highly recommend this recipe! ❤️
I have been trying to catch up on all your videos since I just discovered your channel recently. I am loving all of the information you share. Of course chocolate chip cookies are my favorite!
These look so tasty! My favorite chocolate chip cookie recipe is from Cook's Illustrated, it uses melted and browned butter and doesn't require a mixer for creaming at all. I haven't made that recipe in years though, so I've never tired using freshly milled flour...I should put that on my list though lol
Sounds delicious! Do know, I misspoke in the video. To substitute all-purpose flour for soft white wheat, you increase the soft white wheat flour by 1/2 for every 2-3 cups of all purpose flour. I think in the video I said for every 1 cup of all purpose :-\
Hey Felicia, thank you for all your wonderful recipes. Asides from making baked good with freshly milled flour, can you use this flour for fried foods? Chicken, zucchini, onion rings?
Absolutely!! Whatever you use flour for, you can use freshly milled flour. I use it with all my fried foods just fine! Do know, I do prefer to use a soft white wheat with fried chicken, fish, etc. I don’t need the hard wheat flours for those items.
Looks good but … while I love chocolate, but to me chocolate changes its flavor which I just prefer eat chocolate unbaked. My favorite cooky are ones that are more hearty with oatmeal, raisins and pecans. For a special treat I love to add a half bag of butter scotch morsels to the this arrangement.
My husband's favorite is peanut butter too. You can certainly make it with whole grains! Whatever your favorite recipe is, just swap out the all purpose flour for soft white wheat flour. Do know, I misspoke in the video. I think I said for every 1 cup of all purpose, you increase the soft white by 1/2 a cup. It's actually for every 2-3 cups of all purpose flour called for in a recipe, you increase the soft white wheat flour by 1/2 a cup. :-)
@@GrainsandGrit thank u! That would b wonderful! Loved your last live 💕 also loving the pie crusts and simple bread. Made a great quiche and double crust apple pie. So grateful for you sharing these real and do-able videos💕🥰🤗
I want to try these! You said for every cup of White flour you need to add an extra half cup of soft white wheat flour. You only added 1/2 cup total extra soft wheat flour. The original recipe calls for 3 cups of white flour so wouldn’t that be one and a half cups extra soft wheat flour? Sue Becker from the Breadbeckers states that you add 1/4 cup extra soft wheat flour for every cup of white flour in a recipe. I am a little confused by the measurements.
Just tried these with spelt, they were super grainy. Was this bc of the spelt or the whole wheat? Or maybe I didn’t mix butter and sugars well? Not sure, maybe it’s normal to have them grainy? I mostly feel like it was bc I used the organic cane sugar. So not sure.
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
I think my altitude or climate must be different, I did measure the fresh milled flour and sifted it, It required 2 1/2 cups of buttermilk, and the dough still seemed a bit dry and crumbly and the layers didn't stick together at all really. and still seemed a bit too grainy i probably could have used the whole 3 cups of buttermilk. I have tried them twice now with similar results... any ideas?? I'm determined to figure these out :)
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
@@GrainsandGrit thank you, i wish i could afford to sign up for some of these clubs I'm sure it is worth it, but I need to save for my mixer right now, that will probably solve half my bread issues.. atm i am using a $5 bread machine from the thrift shop to help with the kneading.. I have a neck injury and cannot knead for more than 5 or 10 minutes. but i will keep trudging on and searching for solutions :) it is half the fun (and frustration) haha, Blessing to you, and thanks for the great videos.. you are one of my favorites :)
I do not soak or sprout my grains. I have before, but I did a video all about why I don't do it and it also covers when you may want to sprout or soak your grains! Check it out here: th-cam.com/video/iudxmqan2CI/w-d-xo.html
I made this today and it is my very first attempt at using fresh milled flour. The cookies turned out great and are a big hit with my family!
Oh good!!
Snickernoodles!!! lol It was the first cookie I learned to make as a young girl. Thanks for sharing. Like less sugar too! I watch Natasha's Kitchen ... Beautiful cookies! All the best.
I know you asked this question years ago!…but my favorite was the peanut butter kiss cookies. They were chewy soft peanut butter base (“flour” was bisquick), rolled in sugar, baked, and when they came out of the oven, a Hershey’s chocolate kiss was pressed into the center. Haven’t had that in decades! Went low carb & GF…but find that my tummy can handle FMF! So now I’m learning new things!❤
Oh my!! These chocolate chip cookie are divine! My grandchildren loved them!!
I just made this with freshly milled einkorn flour ( sifted) with a tiny bit of hard white wheat flour (because i didn’t mill enough einkorn), 1 cup of jaggery sugar and they came out sooo yummie. The only thing i would do next time is before i put them in the oven, but the cookie dough in the fridge so that it wouldn’t be that sticky to form before baking. ❤
YUM!
your videos are so relaxing to watch!! I guess it's comforting to watch another woman bake and it's easing on the mind to see your back to basics style. I watch your videos during the day to get your recipes but also if I can't sleep at night I will watch to try to sooth my mind.
Oh wow, that's cool. Glad you enjoy!
Thank you so much for this recipe! Today was the first time I ever made fresh milled flour. I followed this cookie recipe and they are amazing! I can’t believe what a difference in the taste there is! I have only ever used white AP or bread flour before. I can’t wait for my family to try them!
Healthier can be tastier too!
Just made these for the first time and used only spelt. They are awesome, best chocolate chip cookie that I've ever had.
Thanks for all the yummy recipes. I have had a hard time with flat cookies and wanted to share an awesome solution I found. I am 2 1/2 tsp of cornstarch, it make the cookies so fluffy. Love your videos, God bless.
Thanks for sharing!!
Thanks Felicia for this recipe. We've made it like 4 times already! You've saved us from flat overcooked cookies. We tried using Alton Brown's "The Chewy" recipe that I've been using for years but it doesn't work with fresh milled flour. But your recipe is perfect. Although, I chill my dough for an hour and I do not sift at all and we love love love them! There's truly no need to sift. You should try it Felicia! Thanks again sister and God bless.
Grace and peace to you from God the Father and the Lord Jesus Christ!
Thanks for the tip - good to know!!
Love this comment thanks I will take note when I make these happy gal here, Jesus is Lord ❤ also try peanut butter cookies yummy
These turned out amazing! Even the raw dough was dangerously good 🫢. I only had semisweet chips on hand & I had some excess hard white wheat already milled that needed to be used. They still turned out delicious, but next time I'll plan ahead better & use a mix of soft white wheat & spelt. Yum!
YUM! :-)
New to freshly ground flour here. Chocolate chip cookies are my favorite! I just made this recipe and the cookies are in the oven as I type this! Can't wait to try them!
Those look soooo good!! Thank you for sharing!
Watched this yesterday and made them today. They turned out great!!! Thanks for the recipe!
OMG! These turned out so good! I had to tweak for my higher elevation by adding 1/2 cup of flour but the reduction in sugar worked out perfect. Thank you!😅
Great job!
These cookies tonight and your biscuits tomorrow morning. We're doing all the soft white things now! Thanks so much, Felicia! My kids also thank you for the enormous cookie serving 😆
YUMMY!!
I can't wait to make these for my grandkida! Thank you for posting it.
I just made these and they are excellent! I doubled the batch. My kids love them. Thank you for the videos you share. You inspire me!
Wonderful!! :-)
I made this recipe with soft white wheat the first time, and didn't use quite enough flour but they were a hit regardless, but the second time I used Spelt flour and my hubby can't keep his hands out of the cookie jar. LOL Excellent thank you.
Haha, that's awesome!
I am SO EXCITED! THANK YOU SO MUCH! We have recently been grinding our own hard white berries (I totally misread the bucket and actually thought we were using red - whoops!) to bake our own bread after using store flour for a couple of years. I have been using your wheat berries recipe and it has been a hit! I have wanted to switch to all berries and no store bought flour but wasnt sure how that would work with baked sweets and rouxs. Introduce spelt! I quit making chocolate chip cookies A LONG TIME AGO because they always turned out flat and let hubby do it. His are always phenomenal! But I was so excited to try a cookie with fresh milled spelt , again, to reduce the AP we have to buy/use. They were a HIT!!! I forgot to adjust the grinder, at first, to the finest setting so I had to adjust that and run them through, again (not sure what setting you use but you might want to mention that in your recipe somewhere ;) ) but even with my butter being too soft from a warm kitchen (I thought they would turn out flat because of it, but they didn't !) there was NO complaints from it being WHEAT! We are used to using Turbinado (sugar cane) in our recipes and we actually love the slightly grainy texture that gives so maybe that helped cover some of the texture of the wheat (if there was any?). Either way, thank you for your fresh milled recipes and the other vids on instructing on the different berries. They have been highly educational and you got yourself a new subscriber. :)
Oh good. So glad to have you along for the journey!
I made these the 1st time with chocolate chips. Last night I used white chocolate chips and caramel pieces! Yum!!
Just made these ( for the second time this month! ) This is now officially our go-to chocolate chip cookie recipe! SO delicious! Thank you for sharing what you’ve learned over the past decade with us all!
You know I was just thinking about making these today and you have solidified that decision lol I'm so glad you love them!
Just made these today they are delicious ! Thank you
Glad you like them!
I’ve never had a cookie that was too sweet for me; I can’t even imagine that. My normal routine is to double the amount of chocolate chips in each batch. I mill grains for my bread and muffins and now it’s time to up my game to cookies. Thanks for the instructions; wish me luck. ❣️
😂 Your intro! “Is there anything better than a loving hug from your mother?….Yes there is!” 😂 I literally just spit out my tea!😂
Hehehe
Oatmeal Scotchies!! I wish so much that you could do a whole grain version of these. I love your channel- God bless you!
Omg I love these cookies!!
Yes! These are so good - I haven’t had success in the past using fresh milled grain in my cookie recipes. I am thrilled with this recipe- so delicious just like "regular" chocolate chip cookies.
My question is about recipes that have a lot of liquid in it - such as gingersnaps which hasn't only oil but molasses as well as eggs and vanilla. Is it just trial and error until you get it right?
Thanks again - I'm really enjoying your site very informative and easy to follow..
Thank you so much for your comment and I’m thrilled you loved these cookies too!!
Unfortunately, yes it is always a trial and error thing when doing new recipes. As always, start with less flour because you can always add! If you’re familiar with the recipe that helps you to judge how much flour to add because you know what type of dough you’re looking for 😄
Looking forward to trying this recipe!
I made these chocolate chip cookies and they are wonderful! I used half Kamut and half spelt. I used milk chocolate chips because we are just starting this journey and I wanted them to be a little sweeter. My husband said they were are delicious. I am waiting for my stepson to try them. I hid the printed recipe so he can't see it.
Lol love that you hid the recipe! So glad these turned out so well and that it worked with kamut and spelt!
I just made these cookies and they are fantastic thank you for sharing.
Wonderful!
I’m going to make some of these and give to my daughters. So they will feel loved.🥰
lol this will definitely do it! My kids are drawn in like bugs to a light!
Sooooo goooood!
Molasses cookies are my favorite. I’m looking forward to converting my recipe for this season.
And I will definitely be trying the chocolate chip cookie recipe
I love crispy cookies!
I’m going to make these wow looks so good. you inspire me thanks for sharing content.
I'm going to try with spelt, I just got 5 lb of spelt with my Azure order yesterday. Thanks for posting recipes that work with fresh milled grain, I'm new to this and need al the help that I can get!.
You're most welcome! Let me know how it goes with the spelt. I just know I have swapped out soft white wheat with spelt in my pancakes and other recipes and it turn out great.
I want to try it with spelt too. I also have Kamut and Emmer, will either of these work?
@@melindabanning4497 I've never used Kamut or Emmer (both are on my Azure order this month though!). However, from what I've heard I think you could use Kamut. It seems to work like Spelt. Not sure about Emmer, but hey, try it!
@@GrainsandGrit I have been slowly getting grains from Azure( least expensive I can find) so I can experiment, I even bought Enkorn but probably won't again because it is ridiculously expensive.
@@melindabanning4497 Ha yes, it is crazy expensive. However I just did a loaf the other day that someone here suggested: 75% hard red or white wheat and 25% Einkorn. I used this combination in my regular loaf recipe, and it was delicious! It rose beautifully as well.
I make a similar recipe with Spelt. I saw a comment below saying they used kamut and spelt. May need to try that.
I used Emmer wheat and these came out as soft pillows of yumminess. This was my first use of fresh ground wheat berries. Used my Ninja blender to grind them. My husband requested more cookies. Now on to figuring out bread loaves with fresh ground wheat.
You're on a roll - keep it up!
Thank you for sharing. It is very appreciated. Favorite cookie is probably peanutbutter
My husband's favorite is peanut butter too :-)
Oatmeal chocolate chip
Hi Felicia! I’m with you about wanting less-sweet cookies. 👍🏻 Question: Have you ever used a scale to weigh flour, rather than measure by cups? I like doing that. It is quick and you don’t have to worry about spooning rather than dipping, or sifting to get it “light enough”. Most American recipes don’t use weights, so I end up doing a conversion for that as well as for freshly ground flour. 😵💫 Once you get the conversions, you’re golden though.
Here you go: th-cam.com/video/F57OMGIjD9o/w-d-xo.html
These are delicious. And the recipe makes a lot of cookies.
So looking forward to baking NUTRITIONAL COOKIES I have my grain mill I’ve ordered Spelt/hard red/and now soft white wheat berries listening to this video
Yay!!
They look amazing! I can't wait to make some. I sell at the farmers market and I think this would sell nicely. I have had my Bosh for almost 20 years and I have made numerous cookie dough in it with just the kneader hook. I have not gotten any complaints yet.
Yes I actually made these to possibly sell myself, but my family descended upon them lol Do know these are large cookies. I said in the video I spaced them about 2 inches apart, but a few still touched each other slightly when baking. So I would space it out a bit more than that to make sure each cookie is perfectly round. Or use a smaller scoop 😄
And thanks for the tip about the dough hook! I will have to try that!
Ohhh, I’m excited to try this! I just ordered some dark chocolate chips and some white chocolate chips from Azure. Thanks for the recipe!!
Oh yes that will be perfect!
I tried this recipe. Great texture, but it was missing something… coffee! I will try it with a little coffee next time, and may be even walnuts 😊🍪… Thanks for sharing, Felicia!
Yes, great pairing! I'm wanting to make a coffee video or two if people would be interested in that sort of thing. I've actually roasted my own beans before.
Oh my! These are heavenly just like your simple bread!! I'm having to use organic AP flour from the store until my first azure order comes in this month. I kno they will b even better when I can grind my own soft wheat💕💕
Yes these are just really crazy good lol Can't wait for you to receive your first Azure order!!!!
Thank you for sharing this recipe. I will make them tomorrow .Bless you dear lady..Sherri-Payette Idaho
Felicia. How much soft white wheat berries do you mail to equal 3 1/2 cups of flour?
Not in this recipe but a recipe from Sue Brecker I used spelt flour. It gave a high rise cake like consistency. The flavor was off. We still ate them for the nutrition but it was less desirable.
I made with 2/3 soft white wheat and 1/3 spelt and it came out good.
Soft Oatmeal raisin is my all time favorite cookie.
My hubby love these also
Do you have the recipe?
Based on your recommendations, I just put my first order in with Azure, can’t wait! I’ll definitely try this recipe. Thank you!
Yay!!! Can't wait for you to get your first order!
Just a friendly heads up, but I just went to the printed recipe, and I believe you omitted the vanilla in the printable recipe. Sound great though!
Edit: just took the first batch out of the oven. Yummmmm! ❤️
Ok one more edit: these cookies keep so well. Chocolate chip cookies made with white flour go stale after a couple of days. These are still great after a week and a half. (It’s just hubby and I, so we don’t/shouldn’t eat them that quickly.) I highly recommend this recipe! ❤️
Oh goodness, I am so sorry about that! It has been fixed!
These are fantastic. Thank so much :)
I’m a little late to the party BUT I am a sucker for chocolate chunk pecan cookies!
Mmmm
With the Bosch you can cream your butter, sugar, eggs, vanilla etc... With the dough hook and skip the paddles.
Oooo thanks for the tip!!!
I can’t wait for my soft white to arrive :)
Bitter sweet chocolate chips are the best to use in chocolate chip cookies!!
My soft white wheat can’t arrive fast enough 🤤 chocolate chip is my favorite and my boyfriend loves snickerdoodles.
lol Y'all will LOVE this!!
Chocolate chip cookies of course!
I like crunchy cookies too. I’m a texture girl so I like crunch in my snacks and food. Nothing wrong with that.
I have been trying to catch up on all your videos since I just discovered your channel recently. I am loving all of the information you share. Of course chocolate chip cookies are my favorite!
So glad you found me! I'm here if you have any questions! Chocolate chip cookies are definitely my favorite too!
These look so tasty! My favorite chocolate chip cookie recipe is from Cook's Illustrated, it uses melted and browned butter and doesn't require a mixer for creaming at all. I haven't made that recipe in years though, so I've never tired using freshly milled flour...I should put that on my list though lol
Sounds delicious! Do know, I misspoke in the video. To substitute all-purpose flour for soft white wheat, you increase the soft white wheat flour by 1/2 for every 2-3 cups of all purpose flour. I think in the video I said for every 1 cup of all purpose :-\
@@GrainsandGrit I never measure by cups so I'll just keep weighing! but thanks! :-)
@@GrainsandGrit oh, I'm glad you clarified that. 😊 thank you. 😊
What do you do with the leftover sifted flour? Pitch it or put in your hard white or back into your soft white?
My favorite cookie is snickerdoodle! I've mtnoike chocolate chip because they taste like criso to me
Mmmmm
Love your channel. Will have to try these. Thank you.
Thanks, Barbara! Hope you enjoy them!
Hey Felicia, thank you for all your wonderful recipes. Asides from making baked good with freshly milled flour, can you use this flour for fried foods? Chicken, zucchini, onion rings?
Absolutely!! Whatever you use flour for, you can use freshly milled flour. I use it with all my fried foods just fine! Do know, I do prefer to use a soft white wheat with fried chicken, fish, etc. I don’t need the hard wheat flours for those items.
Einkorn that I mill does really well. 😃
I would like your newsletter, Felicia
Great, sign up here: grainsandgrit.aweb.page/p/00281fd6-9233-4571-8c8b-b4220a82b252
Thanks for tbis recipe
Most welcome 😊
My mom's home milled whole wheat peanut butter cookies
Yummm
Can’t wait to do this recipe and the muffin recipe .
Looking forward to making these cookies.💙
Let me know how it goes! I am hoping to make some today or tomorrow myself!
How do you tell (when you are adding flour, if you have enough, before you put too much?
I am a purist. So your thoughts on only sifting a portion of the freshly milled flour?
I have a cowboy cookie recipe that’s also a lactation cookie. So whatever I’m in the mood for, I can just toss it in.
my favorite cookie is snickerdoodle
Mmmm
Walnut chocolate chip cookies 😋
Favorite cookie is a toss between peanut butter and oatmeal raisin. Do you have modified recipe for either?
Mmmm, that does sound good. Are you in our elite membership group? I share special recipes weekly in here: bit.ly/3ta2LTc
Looks good but … while I love chocolate, but to me chocolate changes its flavor which I just prefer eat chocolate unbaked. My favorite cooky are ones that are more hearty with oatmeal, raisins and pecans. For a special treat I love to add a half bag of butter scotch morsels to the this arrangement.
My husband likes the crispy style ,
Tate line cookie. His mother made them that way.
How can I make your recipe crisper
Would be great if you did a cookbook.
I really want to - hopefully soon!
Do these cookies need to be stored in the fridge or can they be put in a cookie jar like AP flour cookies?
I would keep them in a tight cookie jar or tupperware, and they'll last several days.
I would like to know how to get the hard copy of the chocolate chip recipe.
Do you have a ginger snap cookie Recipe
Can you just use regular local honey instead of sugar ?
Mine is peanut butter .. can you make some with whole grains
My husband's favorite is peanut butter too. You can certainly make it with whole grains! Whatever your favorite recipe is, just swap out the all purpose flour for soft white wheat flour. Do know, I misspoke in the video. I think I said for every 1 cup of all purpose, you increase the soft white by 1/2 a cup. It's actually for every 2-3 cups of all purpose flour called for in a recipe, you increase the soft white wheat flour by 1/2 a cup. :-)
Chocolate bar cookies. No chips , just chopped chocolate bars. I like crispy edge and soft gooey middle.
Mmm, yes, just good ol honest cocoa.
have you made a video for peanut butter cookies? If you have I can not find it.
No, but great idea!
Oatmeal raisin or peanut butter chocolate chip
For sugar-free substitutes I know what to use for the chocolate chips. What would you use for the sugar?
I would use good quality sugar. I don’t like sweetener substitutes.
@@GrainsandGrit I understand but for diabetic purposes is what I was looking at
I am loving this cookie recipe. I would love to covert it to oatmeal raisin. Any suggestions on the flour oatmeal ratio?
Not at the top of my head, but I will have to add that to my video list!
@@GrainsandGrit thank u! That would b wonderful! Loved your last live 💕 also loving the pie crusts and simple bread. Made a great quiche and double crust apple pie. So grateful for you sharing these real and do-able videos💕🥰🤗
@@jandcbenoy5694 Thank you so much for your sweet words :-)
Snickerdoodles!
Mine is chocolate chip. I also have a really good oatmeal chocolate chip recipe. I flake my own oat groats for it. Yummy
Oh that does sound delicious!
I want to try these! You said for every cup of White flour you need to add an extra half cup of soft white wheat flour. You only added 1/2 cup total extra soft wheat flour. The original recipe calls for 3 cups of white flour so wouldn’t that be one and a half cups extra soft wheat flour? Sue Becker from the Breadbeckers states that you add 1/4 cup extra soft wheat flour for every cup of white flour in a recipe. I am a little confused by the measurements.
OOPS! I am so sorry, it’s for every 2-3 cups of all purpose you increase the soft white wheat flour by 1/2 cup.
Just tried these with spelt, they were super grainy. Was this bc of the spelt or the whole wheat? Or maybe I didn’t mix butter and sugars well? Not sure, maybe it’s normal to have them grainy? I mostly feel like it was bc I used the organic cane sugar. So not sure.
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
I think my altitude or climate must be different, I did measure the fresh milled flour and sifted it, It required 2 1/2 cups of buttermilk, and the dough still seemed a bit dry and crumbly and the layers didn't stick together at all really. and still seemed a bit too grainy i probably could have used the whole 3 cups of buttermilk. I have tried them twice now with similar results... any ideas?? I'm determined to figure these out :)
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
@@GrainsandGrit thank you, i wish i could afford to sign up for some of these clubs I'm sure it is worth it, but I need to save for my mixer right now, that will probably solve half my bread issues.. atm i am using a $5 bread machine from the thrift shop to help with the kneading.. I have a neck injury and cannot knead for more than 5 or 10 minutes. but i will keep trudging on and searching for solutions :) it is half the fun (and frustration) haha, Blessing to you, and thanks for the great videos.. you are one of my favorites :)
Could I sprout the flour first or would that alter it?
I do not soak or sprout my grains. I have before, but I did a video all about why I don't do it and it also covers when you may want to sprout or soak your grains! Check it out here: th-cam.com/video/iudxmqan2CI/w-d-xo.html
I always make mine that big too .
Do you have an oatmeal cookie video or print recipe?
grainsandgrit.com/oatmeal-cookies/
Oatmeal raisin or Snickedoodle
Yumm