Whole-Wheat Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup brown sugar {packed}
1 cup butter or margaine {softened}
1 teaspoon vanilla
1 egg
2 cups whole wheat flour {Medal Gold}
1 teaspoon baking soda
1/2 teaspoon salt
1 bag {12 oz} semi-sweet chocolate chips {I only had milk chocolate chips and they are still tasty!}

Heat oven 375 degrees. In large bown, stir sugars, butter, vanilla & egg until well blended. Stir in flour, baking soda & salt {dough will be stiff}. Stir in chocolate chips.

On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. {I rolled the cookie dough in my hands..I think the cookies look better than dropping them}!!!

Bake 8-10 minutes or until light brown {centers will be soft}. Cool slightly; remove from cookie sheets to cooling racks.

**recipe from Gold Medal Whole Wheat flour package**

Makes 3 dozen

Anne's Chicken Burritos

6 bonelss, skinless chicken breasts
Salt & Pepper, to chicken
15-1/4 oz. can corn {drained}
16-oz. can black beans {drained & rinsed}
16 oz. jar salsa
6 to 8 {10 inch} flour tortillas
Garnish--shredded Cheddar cheese, sour cream, salsa

Combine chicken, corn, beans and salsa in a slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. Roll up in tortillas; garnish as desired.

The Irwin's give this recipe a thumbs-up!

**Gooseberry Patch Slow-Cooker Cookbook**

Makes 6 to 8 servings