Basic Whole Grain Cookies

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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.

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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.

Preparation

Step 1

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.
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

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