Healthier Yummies

Using white whole wheat flour and almost half the sugar, these were a less-guilty indulgence.

C is for Chocolate Chip Cookies

1/2 c. sugar

1/2 c. packed brown sugar

1 c. butter, softened

1 egg

1 tsp. vanilla

2-1/4 c. whole spelt flour, or whole wheat, or white whole wheat

1 tsp. baking soda

1/2 tsp. salt

2 c. mini M & M's

Preheat oven to 375. Mix sugars, butter, egg and vanilla in a large bowl. Stir in flour, baking soda, and salt. (Dough will be stiff.) Stir in mini M & M's. Drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased baking stone or cookie sheet. Bake until light brown, 8-10 minutes (center will be soft). Let cool slightly, then remove from cookie sheet with a spatula. Makes about 48 cookies.

Cranberry-Orange Scones

These are one of Kylie's and my favorites as a breakfast or a snack. The high-fiber cereal, orange yogurt, white whole wheat flour, orange-flavored craisins and small amount of brown sugar yield a palatable hearty sweetness that we enjoy even without the orange glaze.

2 c. any whole wheat flake cereal

1 c. all-purpose or white whole wheat flour

1/4 c. packed brown sugar

2 tsp. baking powder

1 tsp. grated orange peel

1/4 tsp. salt

1/4 c. firm butter or margarine

1/2 c dried, orange-flavored cranberries

1 egg, slightly beaten

2/4 c. orange yogurt

Orange Glaze:
1/2 c. powdered sugar, 1/4 tsp. grated orange peel, 2 to 3 tsp. orange juice all mixed together until thin enough to drizzle.

1. Heat oven to 400. Place cereal in plastic bag or between sheets of waxed paper; slightly rush with rolling pin; set aside.

2. Mix flour, brown sugar, baking powder, orange peel and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in cereal, cranberries, egg and yogurt until soft dough forms.

3. Place dough on lightly floured surface. Gently roll in flour to coat; shape into ball. Pat dough into 8-inch circle with floured hands. Cut circle into 12 wedges with sharp knife dipped in flour. Place wedges about 1 inch apart on ungreased cookie sheet.

4. Bake 7 to 9 minutes until edges are light brown. Immediately remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips). Cool 5 minutes; drizzle with Orange Glaze. After glaze is set, store tightly covered.