Thanks for the recipe! It sounds wonderful. Must make some soon. I like the idea of staggering the cookies on the sheet. Can you explain the difference between 100% whole wheat and white whole wheat flour? I bake as much as possible with KA white whole wheat flour (literally...cakes, cookies, bread...people can't tell), but is it as "healthy" as the brown whole wheat flour? Absolutely, just as healthy - the only difference is that the red wheat has a compound in the bran layer that makes it darker colored and stronger tasting. The white wheat is lacking that compound, which has no bearing on the wheat's vitamins or minerals. Some people actually prefer that strong "wheaty" taste in red wheat; I prefer the milder white wheat. Enjoy it without guilt! PJH

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