Classic Oatmeal Cookies
These homey, nubby-textured cookies will fill your home with a comforting aroma. This dough can be left overnight to soften the oats, or baked immediately after mixing. Add chocolate chips or other nuts for super-nubby treats!
Adapted from Joy of Cooking
Makes 3 dozen or so
1¾ cups SCF wheat flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp nutmeg, or about ½ a seed freshly grated
½ pound unsalted butter (2 sticks), softened
½ cup light brown sugar
½ cup Sucanat
2 large eggs
2½ tsp vanilla
3 cups SCF cracked oats (with bits ‘o chaff removed if possible)
1 cup raisins
1 Tbsp whole flax seeds (optional)
Position a rack in the upper third of the oven. Preheat the oven to 350˚. Grease cookie sheets, or line with parchment paper.
Whisk together the wheat flour, baking soda and powder, salt, and herbs. Beat on medium speed until well blended the butter, sugar, eggs, and vanilla. Stir the flour mixture into the butter mixture until well blended and smooth. Then stir in the oats, raisins, and flax seeds.
Drop the dough by spoonfuls onto the sheet and lightly press down to form ½-inch thick rounds. Bake, one sheet at a time, until the cookies are lightly browned all over and almost firm when lightly pressed in the center of the top, 8 to 10 minutes. They should be every so slightly underdone if you want a chewy final product. Allow the cookies to firm slightly, about 2 minutes, before transferring them to a rack to cool.