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Crunchy Whole Wheat Cookies

 Crunchy Whole Wheat Cookies
One day, my grandmother and I were planning on making cookies, but she didn't have all-purpose flour. I suggested we use whole wheat flour. The result is a crisp hearty cookie loaded with flavor.
39 ServingsPrep: 15 min. Bake: 10 min./batch


  • 2/3 cup butter, softened
  • 2/3 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3-1/2 cups whole wheat flour
  • 1 teaspoon baking soda


  • In a large bowl, cream the butter, shortening and sugars until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine flour and baking soda; gradually
  • add to creamed mixture and mix well.
  • Roll into 1-in. balls. Place 2 in. apart on greased baking sheets.
  • Flatten with a glass dipped in sugar.
  • Bake at 375° for 10-12 minutes or until golden brown. Remove to
  • wire racks to cool. Yield: about 6-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 139 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 70 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.