This picture is one of the reasons that I salivate when I see an email from War Eagle Mill in my inbox. Their September newsletter came in my email this week and included recipes for Wholegrain Chocolate Chip Cookies and Pumpkin Pancakes.
The newsletter also includes the month’s Insider Special, which for September is 15 percent off mixes. Additionally, this latest issue has information on the upcomingWar Eagle Mill Arts & Craft Show, which runsfromThursday, Oct. 18 to Sunday, Oct. 21. Breakfast starts at 6:30 a.m. at the Mill’s Bean Palace Restaurant and booth close at 5:30 p.m. each day except Sunday, when they close at 4:30 p.m.
Nearby is Hobbs State Park-Conservation Area with a 17,500-square-foot visitors center, trails, public shooting range, picnic tables, permitted seasonal hunting and an interpretive program. I recommend stopping by the visitors center, hiking a trail, then heading on to the Mill for something to eat and drink.
Sign up for the Mill’s newsletter and you too can receive tons of great recipes. Here’s the Wholegrain Chocolate Chip Cookie recipe the Mill shared this month: (Feel free to send me some cookie if you make them!)
Here’s what you’ll need:
- 1 cup butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cup War Eagle Mill Pancake & Muffin Mix
- 1/2 cup chocolate chips
Now let’s get started:
- Preheat oven to 375°F and line cookie sheets with parchment paper
- Cream together butter, sugars, egg and vanilla.
- Stir in mix and chips
- Drop by spoonfuls on baking sheet; bake for 12 – 15 minutes
- Cool on rack.
Makes 30 cookies.
Cook’s Note–I like to add a little cinnamon and orange zest to spice things up, or use Peanut butter chips instead of chocolate ones.