I like to eat and cook healthy things for my family. \u00a0Most of the time we have good results but most times I use whole wheat flour in cookies it is sandy or gritty and just tastes off. \u00a0I scoured the internet food sites and found a recipe for chewy ginger snaps that used whole wheat flour. \u00a0It had nearly 200 rave five-star reviews. \u00a0 What could be bad? \u00a0Well, I put the ingredients in my mixer, formed the dough into balls, dipped the tops turbinado sugar and baked. \u00a0The \u00a0first batch spread all over the cookie sheet to form a rectangular sheet of ginger cookie that was soft but had a very sandy gritty texture and just lacked the deliciousness. \u00a0Second batch I made smaller balls and did not butter the sheet in hope that they would not spread as much. \u00a0 They did not spread as much but they still spread and ended up almost like a taffy like candy than a cookie. \u00a0I do not know what I did wrong and I really do not know how they got the rave reviews they did. \u00a0After the second batch, the rest of the dough went in the sink. \u00a0Live and learn. \u00a0I have to update, as I posted this my dear husband came in and told me these were the best cookies to which my daughter agreed. \u00a0He said even though they were\u00a0mishapped\u00a0they were\u00a0delicious\u00a0and was so sad that I did not bake the whole batch and told me he loves them. \u00a0My daughter agreed. \u00a0Maybe I am too hard on myself. \u00a0Oh well!<\/p>\n

I had high hopes!<\/p>\n

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They did not pan out!<\/p>\n

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