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CRACKED OATS: Chewy Oatmeal Cookies

Chewy oatmeal cookies

Adapted from King Arthur Flour’s Whole Grain Baking

Makes 50 cookies

This recipe makes a flat, chewy, golden-brown cookie that stays moist and soft for days, making it great for s hipping 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!


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 Shakefork cracked oats, ground fine in a food processer – chaff and all

1 ¼ cups Shakefork whole wheat flour

2 cups dried fruit; we use 1 cup raisins and 1 cup chocolate chips

1 cup chopped pecans or walnuts

The Cookies:

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 the cookies to firm slightly, about 2 minutes, before transferring them to a rack to cool.  Less baking time results in a chewier cookie.



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