Malted Muesli Cookies
- 1 cup rolled oats
- 1 1/3 cups all-purpose flour
- 3/4 cup plus 2 tablespoons whole wheat flour
- 1/4 cup plus 1 tablespoon malted barley flour (aka diastatic malt powder, available at kingarthurflour.com )
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1 pound unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1/4 cup honey
- 3 large eggs
- 3/4 cup plus 2 tablespoons dried black currants
Adapted from wsj.com
Preheat oven to 400 degrees. Spread oats on a sheet tray and toast until aromatic and slightly browned, 10-14 minutes. Cool completely.
While oats are toasting, combine flours with baking powder, salt and cinnamon and set aside.
In a stand mixer at medium-high speed, cream butter, brown sugars and honey until fluffy, 3-5 minutes. Add eggs, one at a time, and beat until well blended. Mix in flour mixture until completely incorporated. Add toasted oats and currants and mix at low speed until evenly distributed throughout the batter.
On a lightly floured surface, divide batter into four balls. Roll balls back and forth into logs about 16 inches long and 2 inches in diameter. Refrigerate 1 hour or roll in flour, wrap individually in plastic or parchment, and freeze for later use.
Preheat oven to 365 degrees. Cut logs into pieces 1⅓-inches thick, and place 2 inches apart on a baking sheet lined with parchment. Bake 12-16 minutes, depending on how dark you like your cookies. Cool on a rack. Repeat with remaining dough.