This morning I ground some wheat to make whole wheat flour to put in the cookies. It gives them a lovely, nutty flavor. Mixing all the ingredients together, it was all I could do not to eat the bowl of raw dough! Honestly, what a silly thing for me to want to do when the baked cookies are so much better.
Now, that is cookie bliss. Three perfectly baked rounds of yumminess, ready to ward of afternoon hunger pangs.
I use the Quaker Oatmeal Cookie recipe, with a few alterations. I use half and half white and whole wheat flour and, since I like my cookies plain, I do not add the spices. I think it allows the flavors of the butter, brown sugar and oats to come singing through. Really, why would you want to cover those up?
I'm sharing the recipe, just in case you want to experience some baking bliss of your own.
Quaker's Best Oatmeal Cookies, Karin's Way:
Makes 3 dozen, on the nose
1-1/4 cups softened butter. Not margarine, please.
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 egg (mine came from Pearl)
1 tsp. vanilla
3/4 cup all-purpose white flour
3/4 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3 cups oats
Preheat the oven to 375 degrees.
In a large bowl, cream together butter and sugars . Add egg and vanilla. Mix together well.
Add in the flours, baking soda and salt. Mix well.
Add oats and mix all together well.
Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 8-9 minutes for chewy cookies, 10-11 minutes for a crisper cookie.
Cool on cookie sheet for 1 minute (give or take) before placing on cooling rack.
Choose a pretty plate, select your cookies, pour a glass of milk and enjoy your homemade afternoon snack. Or dinner. Or breakfast. Or lunch, Or dessert....
Excuse me, I have to go eat some more.