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This is a delicious cookie recipe even if you don't have the whole wheat flour. I thought I had the WW on hand, but was able to use the all purpose for both flour portions instead. I am sure that the nutrition changed because of that. I also used a mixed dried fruit in place of the figs. The batter seems dry, and does not stick together very well, but the cookies turned out fine. They are very flavorful, and I appreciate the recipe.
There is a recipe in the Cooking Light Jan/Feb 2011 issue that is identical to this one - except for 1/4 tsp less baking soda and uses dried cherries in place of the dates. I was going to post but it is so close to this one, I changed my mind! Made these with the dried cherries and they are wonderful. Have also made with figs and they were AWESOME. Can't wait to try them with dates. Yummmm. Thanks for posting!
I really loved these, and I felt great about giving them to DS since they are reasonably healthy for a cookie. I used Smart Balance for the butter, and I think the salt in it was fine (I love the sweet/salty combo of cookies, though). I used a combination of chocolate and butterscotch chips, and not very many at that--maybe 1 oz? I also cut back the sugar to 1/2 c, as my dates were sugared and dates are uber-sweet as it is. I definitely didn't miss the extra sweetness. Thanks for posting; I'll definitely make these again.
I love cookies! I made these with Splenda in hopes of making them even more 'heart smart' but who knows. As I keep popping them in my mouth I have to remind myself that they are not calorie free!
These are the best ever. You almost cant stop eating them!!!!