Chewy Oatmeal Cookies
This recipe makes a flat, chewy, golden-brown cookie that stays moist and soft for days, making it great for shipping off to the kids at college. Feel free to adjust the spices to taste; if you’re a fan of ginger or nutmeg, up the ante!
Adapted from King Arthur Flour’s Whole Grain Baking
Makes 50 cookies
¾ cup unsalted butter
1 ¼ cup packed light or dark brown sugar
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
1 tablespoon cider vinegar
1 tablespoon vanilla extract
1 large egg
1 1/3 cups SCF cracked oats, 1 cup ground in food processer – chaff and all
1 ¼ cups SCF whole wheat flour
2 cups dried fruit; we use 1 cup raisins and 1 cup chocolate chips (fruit-like, right?)
1 cup chopped pecans or walnuts
Preheat the oven to 350˚. Lightly grease two cookie sheets, or line with parchment paper.
Cream the butter, sugar, baking soda, baking powder, salt, spices, vinegar, and vanilla. Beat in the egg. Add the oats, flour, dried fruit and nuts, and stir to combine. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets.
Bake the cookies, reversing the pans midway through until they’re beginning to brown around the edges but are still soft in the center, 14 minutes. Allow thecookies to firm slightly, about 2 minutes, before transferring them to a rack to cool.