|Prep Time||15 minutes|
|Cook Time||45 minutes|
|Total Time||1 hour|
Though a staple grain in Asia, millet in the U.S. is most commonly found in bird seed. The original recipe comes from Jan, a teacher at my daughter’s school, via my daughter, who described them as “amazing.” It’s true; millet adds a pleasing crunch. I’ve fooled around with the recipe, decreasing the sugar, substituting butter for margarine, and altering the stir-ins to my taste.
These cookies are best eaten within a couple days of making them.
|¾||cup soft butter|
|½||cup white sugar|
|¾||cup brown sugar|
|2||cups whole-wheat pastry flour|
|1||cup all-purpose flour|
|¾||tsp. baking soda|
|1||cup chocolate chips|
|¾||cup dried cranberries (cherries or raisins)|
|¾||cup chopped walnuts (toasted pumpkin seeds or oats)|
This content is from the Culinate Kitchen collection.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child