Mrs. Fields' Blue-Ribbon Chocolate Chip Cookies with a healthy makeover

Helper: Baby (7yo). I had to give the sugar/ butter mixture an extra stir, but she did everything except use the oven.

Results:
Hubby: "These are outstanding!"
Boy: "These are beyond outstanding! They are outstandingly outstanding!"
Gracie: "Mmmmmm... definitely a make-again!"
Baby: "(munchmunch) Can't talk (munchmunch)... must (munch) eat (munch) cookies (munchmunchmunch)...

Ingredients:
2 1/2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 cup raw sugar
1 cup olive oil margarine (Baby is allergic to milk- you can use softened butter if you prefer)
2 large eggs (we use free-range, grain-fed)
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips (ours are dairy-free, of course, and have no artificial colours or flavours)

Directions:
Thoroughly wash and dry a flat surface for cooling cookies (we use a part of our counter, you could also use a table).

Preheat oven to 300*.

In a medium bowl whisk together the flour, soda and salt.

In a large bowl blend sugar and margarine to a grainy paste, then add eggs and vanilla. Mix until blended, but don't over-mix.

Add the dry ingredients to the large bowl until almost combined, then add the chocolate chips and stir until all ingredients are incorporated, but don't over-mix.

Drop by round tablespoons onto an ungreased cookie sheet (about 2" apart), and bake for 18-22 minutes or until golden. Use a spatula to transfer quickly to a cool, hard surface.

Notes:
We found that even after the cookies seemed cool, the chocolate chips were still 'melty', so we left them for about an hour before transferring them to a plate. We didn't wait that long to sample some, though ;-)