Saturday, May 31, 2008

Chewy Oatmeal Cookies

Is it a bad thing that today I was reading "In Defense of Food" by Michael Pollan while baking Chewy Oatmeal Chocolate Chip cookies? The cookies have some real food in them, and some local food too. I've got lots of oatmeal to use and these were terrific.

The recipe is from my borrowed copy of King Arthur Flour's "Whole Grain Baking." Two recipes tried, two thumbs up. I picked this recipe because my friend had marked them with a smiley face and "very, very, good."My comments are in parentheses.

Chewy Oatmeal Cookies

350 degrees
13-17 minute
GREASED baking sheets

3/4 c unsalted butter (I used a mix of regular and unsalted since that's what I had)
1 1/4 c brown sugar (I used dark brown)
3 T dark corn syrup (I used light since that's what I had...)
3/4 t baking soda
1/2 t baking powder
1/2 t salt
2 t cinnamon
1/4 t ginger
1/4 t nutmeg
1 T cider vinegar
1 T vanilla (oops! I forgot to put this in and didn't realize it until now!)
1 large egg
1 1/3 c rolled oats
1 1/4 c whole wheat flour (I used white whole wheat)
2 c dried fruit
1 c nuts

I didn't use nuts, instead I did a mix of 1 c craisins and 2 c chocolate chips.

Cream all the ingredients butter to vanilla. Beat in egg. Add remaining ingredients and mix until combined. Drop by heaping tablespoons.

Bake for about 14 minutes, cool on racks. Try not to eat too many.

I wonder if I could have used honey in place of the corn syrup?


LisaTV said...

Well, at least those are some cookies I could easy walk away from - craisins! Honey would be a good substitute but I'd also recommend agave nectar. Daryl is crazy about that stuff. I used it in place of honey in a bread recipe last week and it was good.

PJH said...

Anne, you could definitely use honey; just watch them closely, as honey burns more quickly than corn syrup. glad you liked the recipe! - PJ Hamel, King Arthur Flour