Reyna, you can definitely use the white whole wheat - you'll get a different cookie: darker colored, stronger tasting, not as easy to roll out. May I suggest substituting www for half the all-purpose flour, to see how you like the results? I routinely sub www 100% for the AP flour in muffins, cookies, scones, and bars; but in things like yellow cake and plain sugar cookies (like these), the substitution is more noticeable, and not everyone approves. Good luck - PJH

• Reply