Whole Wheat-Honey Cookies

Instructions

1. 1

   Heat oven to 375º. Beat brown sugar, butter, honey, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until edges are light brown. Remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "24 Cookies" Protein; 18g Carbohydrate; 8mg Cholesterol; 120mg Sodium Other Carbohydrates Whole wheat flour contains the wheat germ, which is oily. The oil can become rancid, so it's best to store whole wheat flour in the refrigerator or freezer. It's a good idea to let the flour come to room temperature before using it for baking. Make It Your Way If you love the taste of cinnamon-flavored graham crackers, try our cookie version called Honey-Cinnamon Cookies. To make them, stir in 1/2 teaspoon ground cinnamon with the flour. Mix 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon; sprinkle over cookies immediately after you take them out of the oven. Page 238