Wednesday, 4 November 2009

Chewy Oatmeal Cookies

By far my favourite cookies are oatmeal, especially oatmeal with spices.
King Arthur Flour is a company that has never let me down and I was very happy with this recipe for chewy oatmeal cookies, adapted from their Whole Grain Baking book.

The dried fruits and nuts make them a little granola-y, and perfect for that mid morning slump. These will give you the delicious pick-me-up that you need to keep going, with whole grains, nuts and fruits that will stay with you and not let you crash after like a chocolate bar would.
Cookies that make you feel virtuous? Take two and call me in the morning.

Chewy Oatmeal Cookies
adapted from King Arthur Flour Whole Grain Baking *a must-have for the baking library*
makes 40-50 cookies

3/4 cup unsalted butter
1 1/4 sup packed brown sugar
3 tbsp dark corn syrup
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp apple cider vinegar
1 tbsp vanilla extract
1 large egg
1 1/3 cups old fashioned rolled oats
1 1/4 cups traditional whole wheat flour
2 cups dried fruit, chopped (I used dark and light raisins, craisins, apricots and figs)
1 cup chopped pecans or walnuts (I used pecans)

Preheat the oven to 350F. Lightly grease 2 baking sheets or line with parchment or silpat.

Cream the butter, sugar, corn syrup, baking soda, salt, spices, vinegar, and vanilla. Bread in the egg. Add the oats, flour, dried fruit and nuts, and stir to combine. Drop the dough by heaping tablespoons onto the prepared baking sheets.

Bake the cookies, reversing the pans in the oven half-way through if using two at a time, until starting to brown around the edges - 14 minutes. Remove from the oven, let sit on pan a moment to set up, and then transfer to a rack to cool.

This gives you a soft and chewy cookie. Bake a minute or two longer for a crisp cookie.