Recipe Week: Best Oatmeal Cookies

Recently, I purchased Good to the Grain: Baking with Whole-Grain Flours in an attempt to increase our consumption and enjoyment of whole grains.  So far, I am really enjoying it and have something like 7 kinds of flour now to prove it!

Oatmeal Cookies (Abbey's version - adapting the Kim Boyce recipe from the above book)

Hint - if you want a simpler take on this with fewer flours the Smitten Kitchen has that for you here.

Dry Mix:
2 cups rolled oats - pulsed for 10 seconds in a food processor
1/2 c. whole wheat flour
1/2 c. barley flour
1/2 c. oat flour
1/4 c. millet flour
1/4 c. buckwheat flour
1 T plus 1 tsp baking powder
2 tsp kosher salt
1 c. dark brown sugar
1/2 c. sugar
1 tsp cinnamon
1 tsp freshly grated nutmeg

Wet Mix:
2 sticks (8 ounces) unsalted butter, melted and cooled slightly
2 eggs

Frosting --- I did not make this, but think it would add a nice sweetness
2 1/4 c powdered sugar
5 to 6 T whole milk
1 tsp cinnamon
1/4 tsp Kosher salt

1.  Preheat oven to 350F and grease cookie sheets (I use Silpat instead).
2. Sift the dry ingredients and then add back any grains that remain in the sifter.  Add the ground oats to the dry ingredients.
3. In a small bowl whisk the butter and eggs.  (Confession - I forgot and added the sugars here as I think of them as wet and it still worked fine).
4.  Add wet ingredients to the dry ingredients to combine.

  NOTE: If you want crisp cookies back immediately. I wanted mine chewy so I took her advice and waited an hour to bake them which did help.
5.  Scoop balls of dough about 3 T in size (I used an ice cream scoop).  There should be about 6 per sheet with three inches in between.  Be prepared for them to spread.
6.  Bake for 16 to 20 minutes.  They should be evenly brown on top when ready to remove.

7.  Once all the dough has been cooked and the cookies cooled they can be frosted. (We skipped this).

Make the frosting by whisking together the frosting ingredients, adding more milk if it is too think.  Then you just drizzle the frosting all over and let them set for 30 minutes before eating.

We found that reheating for 20 seconds in the microwave gave us the "feel" of just out of the oven cookies when we ate them later.  I would highly recommend it.