We've been working on taking the "process" out of our foods this summer. I've done waffles, granola, pizza crust, zucchini muffins and chocolate chip cookies. And let me tell you. Working with whole wheat flour has not been easy. You definitely cannot just swap it out for white flour. For some recipes I think it's best to maybe use half whole wheat and half white. King Arthur's white whole wheat flour has been a gem to work with -- we are still muddling through recipes to see what our family likes. Because the honest truth, no matter how good it is for you, if it doesn't taste good, no one is going to eat it. I stumbled upon this recipe from Joy the Baker for whole wheat chocolate chip cookies and it has been a huge hit. The best part - you make the batch up ahead of time and freeze it. Score one for a working mom. Or as Fancy Nancy might say, "splendid!" In my oven, the frozen cookie dough needs 13min and then 5min to sit on the pan before transferring to a wire rack. Heavenly. And good for you.