Thanks so much for picking up the flour. What is the mill like? Is it on a farm? Did they say where they get their grain from? So very inquisitive, I am.
I looked up white whole wheat flour on the King Arthur's flour website because I wasn't sure exactly what it was. According to KA, the white whole wheat is "milled from hard white spring wheat, rather than traditional red wheat." Essentially, it will produce lighter baked goods than its red wheat (regular whole wheat flour) counterpart. I think for some cookies and muffins, a combo of white whole wheat and whole wheat pastry flour might work well, as the pastry flour tends to really soften the texture of the baking and it sounds as if the white whole wheat will not. I'm thinking that the two might be combined to achieve a nice balance.
Anyhooo, I checked out a fun book from the library called "Baked." It's by two guys that opened a really successful bakery in New York.
I tried their recipe for monster cookies and made a couple of changes, naturally.
Here's my version of "Baked Monster Cookies"
2 and 3/4 plus 2 Tbsp oats (large, not quick)
1/4 cup plus 2 Tbsp whole wheat pastry flour
1/2 tbsp baking soda
1/4 plus 2Tbsp butter, softened (at room temperature, NOT melted)
1/2 tsp vanilla
1/2 tsp corn syrup (which they stress not to skip despite the small increment)
1 cup peanut butter (smooth, I used unnatural, which the recipe calls for, and I happened to have on hand due to a peanut butter mix up. Natural might be quite good, as well)
1-2 cups chocolate chips or chopped chocolate--dark and milk (I used chopped chocolate and in this recipe, more is better. You may also use a combo of chips and M 'n Ms, as monster cookies typically do, or Smarties if you love them best).
In one bowl, mix the dry ingredients.
In another bowl, beat the sugar and butter. Add the eggs one at a time, beating after each addition. Add the corn syrup and vanilla, beating after the addition.
Add the peanut butter and beat yet again.
Add the dry ingredients to the wet, and mix until almost combined. Add the chocolate and mix until evenly distributed.
Put in the fridge for 5 hours or in the freezer for two.
Drop by 1 and 1/2 TBsps onto a prepared pan. Make sure your cookies are nice high rounds as they will spread.
Bake at 350 for 10-15 minutes, or until just brown. Let them cool for 3-5 minutes on the pan before popping them onto a cooling rack.
Impress your friends.