Oatmeal Chocolate Chip Cookies made with Freshly Milled Flour

Freshly milled flour has so much nutrition; I use it in all my baked goods. Today, I used SOFT white wheat. Soft wheat is used in non-yeasted baked goods, such as cookies, pancakes, etc. NOTE: To determine how many wheat berries you need to mill for your recipes, divide the flour required by 1.5. One cup of wheat berries makes approximately 1 ½ cups of flour - this isn't exact, but it works quite well. If you have flour left over, freeze it!

Oh, and I later got my scrapers on there right so next time I won't have a problem - I didn't have it on all the way!

Don't have a mill? Need a mixer? Order from www.NutriMill.com and save $20 by using the DISCOUNT code MRSJO!

Oatmeal Chocolate Chip Cookies
1 cup (2 sticks) room temp salted butter
1 cup brown sugar
⅔ -3 cup sugar (to your taste)
2 eggs
1 teaspoon vanilla
2 ½ cups Soft Wheat Flour (mill 1 ⅔ cups soft wheat)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 ½ cups quick OR old-fashioned oats
1 cup chocolate chips
½ cup chopped pecans or walnuts

Preheat oven to 350F
1. Cream butter and sugars until creamy.
2. Add eggs and vanilla; beat well.
3. Combine the flour, baking soda, baking powder, and salt; and add to the creamed mixture; mix well.
4. Ad the rolled oats, chocolate chips, and nuts; mix well.
5. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet (I used parchment paper because it saves in clean-up!).
Bake 12 - 14 minutes or until light golden brown. Cool for 2-3 minutes on the cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Makes 2 ½ dozen large cookies.