Basic Whole Grain Cookies
These cookies are a great way to convince yourself (and your family) that baking with whole grains can be a tasty experience. Wheat and oats combine to make a cookie that’s indistinguishable from one made with white flour, except in color.You have a couple of options for the oats used in this recipe. For a cookie with a craggy, oatmeal cookie-like appearance, use quick oats. For a smoother cookie, one that looks more chocolate chippy, grind the oats in a food processor, or substitute oat flour.Read our blog about these cookies, with additional photos, at Bakers’ Banter.
13 mins. to 16 mins.
28 mins. to 2 hrs 36 mins.
|1/3 cup + 1 tablespoon||Granulated sugar|
|1/3 cup||Brown sugar, light or dark, packed|
|1/4 teaspoon||Baking soda|
|1/2 teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|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|
- 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.