- ½ cup butter, at room temperature
- ¾ cup brown sugar, packed (I use less than the recipe calls for – about ½ cup)
- 2 Tbsp. Granulated sugar
- 2 eggs
- ½ tsp. Vanilla
- 1 ½ cups whole wheat flour*
- ½ tsp baking soda (sodium bicarbonate)
- ¼ tsp salt
- 1 ½ cups old-fashioned or quick oats
- 1 cup chopped pecans or walnuts
- 1 cup raisins, dates, or chocolate chips
Preheat oven to 325F.
Beat butter with sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt with whisk. Stir dry ingredients into butter mixture until just blended, then add oats, nuts, and fruit or chocolate chips and mix until well combined.
Using a 1/3 cup measure, scoop dough onto ungreased baking sheet. Press eatch portion into a 4” round (thicker for softer cookies). Bake for 15 to 20 minutes. Makes approximately ten 5” cookies. Obviously you can make the cookies smaller!
*Because Canadian whole wheat flour is completely interchangeable with white flour, and American whole wheat flour is not, be careful about which whole wheat flour you use, as it will affect the texture. If you can’t find a whole wheat flour appropriate for baking cookies you can use the Cornell Mix to enrich your white flour:
Cornell Mix for Unbleached Enriched White Flour:
To the bottom of a 1 cup dry measure, add:
- 1 Tbsp. Soy Flour
- 1 Tbsp Dry Milk Solids
- 1 Tsp. Wheat Germ
Then fill the cup with unbleached, enriched flour.