I finally made the delicious 2015 cookie of the year chocolate chip oatmeal cookie recipe. I did substitutions for health reasons. 2 cups of King Arthur Unbleached all-purpose flour with 1 1/2 cups of King Arthur Sprouted Whole Wheat flour and 1/4 cup of flaxseed meal. I wasn't sure what to add for more liquid, so subtracted from the flour instead. I also substituted 1 cup of light brown sugar with 1 cup of coconut sugar. They came out crunchy, opposite of what I've seem in the pictures. Still delicious though and not as sweet. I have substituted King Arthur's Sprouted Whole Wheat flour in muffin recipes. For one cup of sprouted whole wheat flour I found adding a half of cup more of the liquid versus just a Tablespoon as I've read to do. The muffins raised more with the additional liquid and are moist. It's wonderful to be able to have muffins again.

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