Basic Whole-Grain Cookies [41]

20160526_140104This recipe is super easy to make. I used Origins Organic Wholemeal Flour and lemon juice instead of orange juice. Since the recipe asks for quick rolled oats, I used instant oats.  I had reduced the sugar only slightly because besides being a sweetener, sugar adds volume, tenderness, texture, color, and acts as a preservative.   Just like the Whole Wheat Chocolate Chip Muffins recipe from King Arthur Flour, you may need to reduce the chips/fruits/nuts to 1 cup as the quantity seems excessive.  I chilled the dough for only an hour that it took me to make the Whole Wheat Chocolate Chip Muffins, so the dough becomes soft within a short span of 10 minutes, I had to put it back in the refrigerator before doing the next batch.

Basic Whole-Grain Cookies

  • Difficulty: easy
  • Print

Adapted & modified from the book “King Arthur Flour

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup + 1 tbsp (78g) granulated sugar
  • 1/3 cup (71g) brown sugar, light or dark, packed
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg (65g)
  • 3/4 cup (85g) whole wheat Flour
  • 3/4 cup (74g) quick rolled oats
  • 2 tbsp orange juice * (I used lemon juice)
  • 2 cups chips, nuts, and/or dried fruit, optional
  • *Add in orange juice only if you’re adding chips/nuts/fruit.


Directions

  1. Beat together the butter, sugars, salt, baking soda, baking powder and vanilla till well combined.
  2. In a mixing bowl, add in the butter, sugars, baking soda, baking powder and vanilla extract. Whisk until pale and fluffy. Add in the egg and beat till smooth.
  3. Fold in the flour and oats. Add in the lemon juice followed by the chocolate chips and walnuts.
  4. Chill the dough in the refrigerator for at least several hours, or overnight.
  5. Preheat the oven to 180°C. Line the baking trays with baking paper.
  6. Roll the dough into 1″ ball and place onto the prepared baking trays, spacing them about 2″ apart. I rolled into 0.5″ ball as we preferred smaller cookies.
  7. Bake for 13-14 minutes, or until they’re light golden brown, and a bit darker around the edges. If you prefer softer cookies, reduce the baking time by about 2 minutes. Remove the trays from the oven and leave to cool on a wire rack. Store in an airtight container.

 

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