In the meantime, my favorite cookie recipe
It’s hard to believe it’s been over two weeks since my last post. Life has been busy as of late with family staying over, visiting an out-of-town friend, house projects, and some fun local events. More on all that later.
In the meantime, here’s my favorite cookie recipe that I’ve been making a lot of lately. It comes from the King Arthur Flour Whole Grain Baking cookbook. It’s also gluten free by some standards (it does include oats).
Nutty for Oats Cookies
Baking temperature: 350°F
Baking time: 11 to 13 minutes
Peanut butter cookies. Oatmeal cookies. Chocolate chip cookies. Put ’em together, and what do you have? This chewy, peanutty, chocolate chip-laden cookie, made with two kinds of oats: rolled and ground.
2/3 cup smooth peanut butter (I use natural)
4 tablespoons (1/2 stick, 2 ounces) unsalted butter
3/4 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup old-fashioned rolled oats, ground for 30 seconds in a food processor
1 1/2 cups old-fashioned rolled oats
2 cups chocolate chips (Note: I use roughly half this amount as it’s hard to fit that many chips into the cookies)
Preheat the oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.
Cream the peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in the eggs, scraping the bowl once they’re incorporated, then the ground oats, old-fashioned rolled oats, and chocolate chips. Drop the dough by tablespoonfuls onto the prepared baking sheets.
Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they’re barely set and just beginning to brown around the edges, 11 to 13 minutes. Remove the cookies from the oven and let them cool completely on the pans.