Basic Whole Grain Cookies
Basic Whole Grain Cookies
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| Yield: | about 5 dozen small (2 1/4") cookies, with 2 cups of add-ins |
Ingredients
- 1/2 cup butter
- 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
- 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 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.
Directions
1) Beat together the butter, sugars, salt, baking soda, baking powder and vanilla till well combined.
2) Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
3) Add the flour and oats, beating to combine.
4) If you're making cookies using chips, nuts, etc., beat in the orange juice, then the add-ins.
5) If you're making plain cookies, without add-ins, omit the orange juice.
6) Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight.
7) When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
8) 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.
9) If the cookie dough has been refrigerated, bake the cookies for 13 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. For softer cookies, reduce the baking time by about 2 minutes.
10) Remove them from the oven, and cool right on the baking sheets.
Yield: about 5 dozen small cookies (with 2 cups add-ins).
Reviews
- 03/30/2012
- I made these cookies today with white whole wheat flour and choc. chips, no orange juice. They are fantastic!! This is a great recipe. I'll make them again this week I'm sure. Love, Love, Love!
- 02/02/2012
- Delicious. I am new to whole wheat flour and I love these cookies.
- 12/19/2011
- Made these for my grandson's Christmas party at daycare. I was short on time so I couldn't chill the dough. I used raisins and cranberries. And oops - I was out of vanilla and had no orange - so I substituted about a 1/4 teaspoon of fiori de sicilia. OMG. The poor toddlers never got to taste the cookies, since the adults got one wiff, and confiscated the whole cookie tin for themselves. I made another batch the next day, this time using sunflower seeds and golden raisins, again using the fiori de sicilia. I liked those even better. This recipe is a winner.
- 11/30/2011
- This looks delish! How long can this dough be kept in the frig before baking it?
Up to 1 week. They may become denser as time marches on so , be sure to press the cookie down before baking so there is more spread. Elisabeth
- 11/06/2011
- Relatively easy and absolutely delicious. I will make these again and again. I put hazelnuts and cranberries as add ins and they came out perfect. Thank you KAF for another terrific recipe.
- 07/18/2011
- 5 dozen?! Not when you eat half the dough! I added chopped walnuts and dark choc chips and 1/4c. of thick cut oats (in addition to the processed oats) and they were unbelievable. I guess next time I need to make a double batch so I can eat the dough!
- 05/29/2011
- Made these using dried cranberries and sliced almonds. SO delicious. Can't wait to try different variations. Refrigerated them, used a cookie scoop and they turned out perfect.
- 03/29/2011
- I think this is a great recipe.I have made it many times using regular Unbleached King Arthur Flour. The flour is just the right consistency and unbleached which is healthier. I usually like to put raisins in the batter and cinnamon. However, those items are optional of course. The addition of oatmeal is also a great ingredient because it adds texture, is good for all who are eating the cookies and really makes a delicious tasting cookie.
- 01/18/2011
- OMG....OMG!!!!! If I could give 10 stars, I would....these cookies are that good!!! I'm tossing my regular chocolate chip recipe in favor of these trips to heaven!!!! They were easy, the chilling did it, and they turned out puffed even higher than yours did, [my goal for a drop cookie] with a chewy interior/crisp edge.....nirvana! I "cleaned out the pantry" with these using milk chocolate, peanut butter & semisweet morsels, toasted hazelnuts, pecans, and Craisins. I must say however, I'm not sure how healthy mine are since like Irene put it.......some people like COOKIES......I used a tablespoon cookie scoop resulting in a pingpong ball sized drop of dough. I got 30 cookies. If you multiply your 44 calorie sized cookie times 3, that's 132 calories..........oh well, then my husband and I aren't very healthy seeing we ate 3!!!!!!! Oh well, no bread, potatoes or pasta and an extra walk tonight! Thank-you, thank-you, thank-you!!!!!!!!!
- 01/14/2011
- I use white whole wheat flour, and add about a 1/4 c of peanut butter to the mix (actually, I could probably reduce some of the regular butter but I haven't tried that yet). To compensate, I add slightly less salt and I use 3-4 tablespoons of applesauce instead of the orange juice. For the add-ins, I've been using equal parts chocolate chips, diced walnuts and craisins (to make 2 cups total) and these cookies are a favorite for me and my two-year-old!
