Sunday, May 02, 2010

Chewy Oatmeal Cookies

After several requests for this recipe, I thought it would be fun to share it here. This is for all of you spicy, chewy oatmeal cookie lovers. These are super duper yummy!!

Chewy Oatmeal Cookies
(adapted from King Arthur Flour Whole Grain Baking)

Yield: 50 cookies
Baking Temperature: 350 F (177 C)
Baking Time: 13 to 17 minutes (depending on if you prefer them chewy or crisp)

3/4 cup (6 ounces) unsalted butter
1 1/4 cups (9 3/8 ounces) packed light or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon cider vinegar
1 tablespoon vanilla extract
1 large egg
1 1/3 cups (4 5/8 ounces) old-fashioned rolled oats
1 1/4 cups (5 ounces) traditional whole wheat flour
2 cups (9 to 12 ounces) dried fruit: diced apples, chopped dates, dried cranberries, raisins, chopped dried apricots or the dried fruits of your choice
1 cup (3 3/4 ounces) chopped pecans or walnuts

Preheat the oven to 350 F (177 C). Lightly grease 2 baking 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 (top to bottom, bottom to top), until they're beginning to brown around the edges but are still soft in the center, 14 minutes. Remove them from the oven and transfer them to a rack to cool.


The Sisters said...

Mmmmm...looks yummy!

Erica Lea said...

I love that cookbook. Your cookies look delicious. :)

Sam and Melissa Sahlstrom said...

OK! We are making them. They look yummy! Yesterday we made Mmmmm...Molasses Cookies and they were yummy. We were talking about sorghum molasses, so that was the way to experience the taste!