If you like chocolate chip biscuits you might be surprised that they are even better when made with wholemeal flour!
call it a perversity, but i had to try this one with only one (bad) review and i'm glad i did. i accidently splashed in extra vanilla, and my margarine - not butter - was melted in some parts. i used freshly-toasted walnuts in place of pecans. my only problem was that i accidently baked them too long, about 15 minutes. THESE COOKIES have a nice nutty flavor from the whole wheat, and they spread out, but not too much like some other chocolate chip cookies. next time, and there will defintely be one, i will bake these at the suggested time. PLEASE ignore the other reviewer (excuse me) but i have absolutely no explanation as to why this cookie didn't turn out for them. whole wheat does take some getting used to, perhaps that's it. have a glass of milk handy for this one! - 03 Mar 2006 (Review from Allrecipes USA and Canada)
These were fantastic! A great way to avoid refined wheat flour and stull indulge. I scaled the recipe down, skipped the pecans, and replaced the white sugar with half as much Splenda. Will make these regularly! - 31 Mar 2007 (Review from Allrecipes USA and Canada)
I don't know why anyone would give this less than 5 stars. We absolutely loved these! I didn't have any pecans, so I put in about a quarter cup of flax seeds for some crunch. I might add more next time -- they were pretty good. Personally, I couldn't even tell these were made with whole wheat. We'll definitely make them again. - 09 Jul 2006 (Review from Allrecipes USA and Canada)