This recipe is another favorite from the Westinghouse cookbook, adjusted to accommodate diabetes and general good health and well-being. It's a family favorite for the Bedenbaugh kids, and the cookie my brother Brad declares "keeps us all regular." Yummy, when baked until ALMOST done!
Combine in a large mixing bowl:
1 2/3 cups brown sugar
1/3 cup toasted wheatgerm
1 1/2 cups margarine (the soybean oil variety)
Add and whip until combined:
1/2 cup blackstrap molasses
2 eggs
Fold in:
2 cups whole wheat flour
1 1/2 cups white flour, plus a bit more
1 cup non-fat dry milk
3 tsp. baking soda
3 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
Roll into balls and then into a mixture of 1/2 white sugar, and 1/2 non-fat dry milk. Bake for 8-12 minutes, depending on your oven. Remove when the middles are still a bit soft for a chewey cookie, or leave them in a bit longer for a crunchier cookie. Be prepared to make them often!
