Recipe found here:
This is a really quick blog entry. I just had to share.
I made these twice. The first batch disappeared way too fast. I made a double batch the second time (which it's really easy to have allrecipes calculate the measurements).
MY EXPERIENCE with this recipe.
I used Wheat Montana White Whole Wheat flour. I froze the dough for 5-15min before rolling it in the cinnamon/sugar. I used more cinnamon than sugar and got a nice dark crackled finish.
These cookies are heavenly straight out of the oven but I think they get even better after cooling and stored in an airtight container. So soft and chewy and they kept well for 4 whole days (I'm sure they'd go longer just haven't had them around long enough).
King Arthur makes a white whole wheat flour... I've used it before very similar: