I love to bake with my kids and so I’m always looking for healthy, yet tasty recipes. This one is a winner in my house and since King Arthur Flour just sent me a promotional code for a 20% discount on orders over $90, it seemed like a good excuse to post this yummy recipe.
Basic Whole Grain Cookies
Prep time: 15 mins. to 20 mins.
Cook time: 13 mins. to 16 mins.
Yield: about 5 dozen small (2 1/4″) cookies, with 2 cups of add-ins
Ingredients
- 1/2 cup butter or non-hydrogenated vegan margarine
- 1/3 cup + 1 tablespoon granulated sugar
- 1/3 cup brown sugar, light or dark, packed
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg or 1 tablespoon flax meal whisked with 1/4 cup water
- 3/4 cup King Arthur 100% White Whole Wheat Flour or Traditional Whole Wheat Flour
- 3/4 cup quick rolled oats, ground in a food processor or blender if desired
- 2 tablespoons orange juice, optional*
- 2 cups chocolate chips, nuts, and/or dried fruit, optional
*Use the optional orange juice if you’re adding chips, nuts, fruit, etc. Don’t add the orange juice if you’re not using any add-ins.
Cooking Directions
- Beat together the butter, sugars, salt, baking soda, baking powder and vanilla till well combined.
- Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
- Add the flour and oats, beating to combine.
- If you’re making cookies using chips, nuts, etc., beat in the orange juice, then the add-ins.
- If you’re making plain cookies, without add-ins, omit the orange juice.
- Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight.
- When you’re ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1″ ball) onto the prepared baking sheets, spacing them about 2″ apart. A teaspoon cookie scoop works well here.
- If the cookie dough has been refrigerated, bake the cookies for 13 to 14 to 14 minutes, until they’re a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes.
- Remove them from the oven, and cool right on the baking sheets.
Tips from King Arthur Flour bakers
- Can you bake these cookies without refrigerating the dough first? Yes. If you’re making cookies without add-ins, they’ll spread to be very flat, but still be acceptable.
- What about using traditional (old-fashioned) rather than quick oats? Go for it; we haven’t tried it, but assume the spread will be different. If all you have in the cupboard is old-fashioned rolled oats, give them a quick whirl in a food processor, so they’re more like quick oats; or process till they’re finely ground, for a smoother-looking cookie.
Photo: King Arthur Flour
