Comments on: Baking with Whole Grains – Recipe: Very Berry Chocolate Chip Yogurt Cookies

By: Jude

Jude — Mon, 26 Jan 2009 05:41:29 +0000

I always incorporate whole grains into my baking whenever I can, too. This recipe sounds really healthy. I’ve been really happy with the WW pastry flour from bob’s red mill.

By: White On Rice Couple

White On Rice Couple — Sat, 24 Jan 2009 04:55:25 +0000

I agree with some of the commenters, King Arthurs flours are great. We use King Arthurs when ever we can and the results are wonderful.
I love the name of your cookies…hanging on every ingredient of the name!

By: Maria

Maria — Wed, 21 Jan 2009 19:34:22 +0000

The cookies look so good!! I can’t wait to give them a try!

By: Donalyn

Donalyn — Wed, 21 Jan 2009 18:36:11 +0000

I will give these a try for sure – they have my wheels turning already since I am trying to “health-up” my recipes a little bit.

By: GP

GP — Wed, 21 Jan 2009 03:51:40 +0000

great recipe… we’ll try this at the inn.. .
Can you let me know about adding our B&B blog to your list?
Manely Montana Memories at http://manker.wordpress.com

thanx
gp

By: Bellini Valli

Bellini Valli — Tue, 20 Jan 2009 17:08:00 +0000

I have avoided sweets since Christmas only because I know I should. These cookies though would add that healthy twist I need.

By: Sandie

Sandie — Tue, 20 Jan 2009 16:00:13 +0000

Sara – I’ve heard good things about King Arthur’s White Whole Wheat Flour, but have not baked with it myself. I’ll definitely try it out. At least in some recipes, I am finding I really like the flavor of the whole wheat pastry flour. It adds such a nice dimension to cookies, muffins and quick breads, but I can see where white whole wheat flour would be great too, just to keep things interesting.

Lydia – Judging from the recipes I have made from Bob’s Red Mill Baking Book, I have found that some need adjusting (more or less flour, more or less liquids and/or fats, etc.), to achieve desired results. While the book overall is informative, helpful and inspiring, it helps if you are an experienced baker to know where and when to make these adjustments and adaptations. It takes a keen eye. If an inexperienced baker were to follow all of the recipes as-is, I’m afraid they might be disappointed with some of their results. While I like this cookbook, and can use it to bake from, I have used it more as a jumping off point rather than the be all end all. It has been an inspiration—not a definitive baking volume. For that, I would take your suggestion, and look into King Arthur’s Whole Grain Baking Book as I’m sure it’s more precise. Honest, but true (just my opinion).

Darius T. Williams – Thank you.

Hayley – If not cookies for breakfast, then at least cookies WITH breakfast, wouldn’t you say?!

Noble Pig – I love Bob’s products too. Their line of flours and meals have never done me wrong.

Lorraine – “Yogurt and berries and chips,” Reminds me of the phrase, “Lions and tigers and bears,” from The Wizard of Oz!

Dave – I hope you enjoy them. The approximately 3 dozen I made here disappeared in no time at all, much faster than I thought they might (thank goodness). You know a cookie isn’t the best if they linger around for days on end…

Grace – I agree. The good thing about Bob’s, is that many of their products can be found at groceries throughout the US. Other specialty brands can be a bit trickier to find for some folks.