I’m really excited about these cookies because not only are they delicious, but they’ve also got the added health benefits of whole wheat. At the King Arthur demonstration on Thursday, I learned a few interesting facts about whole wheat flour. You can generally substitute whole wheat for half of the regular unbleached all-purpose in a recipe. While I’ve mentioned I’m not a big fan of whole wheat-y stuff, Charles loves it. So I browsed the King Arthur website, looking for interesting whole wheat recipes to bake him.
As it turns out, these cookies are made with 100% whole wheat flour. No all-purpose flour in this recipe at all. Does that make them super extra healthy? I hope so, because I loved them! They still have butter and sugar and whatnot, but surely they’re better than chocolate chip cookies. They’re packed with dried fruit and (optional) nuts. Whole grains and protien! It’s like a trail mix in a cookie.
I used the King Arthur Whole Wheat flour I’ve had lying around, and, per the demonstrator’s advice, I fluffed up the flour before I scooped and leveled. I’m not sure if it made a difference since I’ve never made this recipe before, but I did find that since I added the dried fruit and the nuts, the dough needed a few teaspoons of milk to come together.
King Arthur Whole Wheat Flour was determined to be the best tasting whole wheat flour by Cook’s Illustrated in this month’s new issue. I’ve never tried any other type of whole wheat flour, but it’s good stuff. And it’s easy to find, carried at Wal-Mart.
So if you’re looking to make some healthier cookies, this is the recipe for you. They reminded me a bit of the Kashi soft baked cookies that are out on the market currently. The spices aren’t too overbearing and the center of the cookie is nice and soft, while the edges are crisp. Perfection.
Cranberry Oat Delights
From kingarthurflour.com
Ingredients
3/4 cup ( 1 1/2 sticks, 6 ounces) unsalted butter
1 1/2 cups brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 large egg
1 1/3 cups (4 5/8 ounces) old-fashioned rolled oats
1 1/4 cups King Arthur Traditional Whole Wheat Flour
2 cups dried fruit: cranberries, diced apples, chopped dates, raisins, chopped apricots, or the dried fruits of your choice
1 cup (3 3/4 ounces) diced pecans or walnuts
Instructions
Cream together the butter, sugar, spices, leaveners, salt, and vanilla. Beat in the egg. Add the oats, flour, fruit, and nuts, and stir to combine.
Drop the dough by heaping tablespoonfuls onto a lightly greased or parchment-lined baking sheet. Bake the cookies in a preheated 350°F oven for 7 minutes; reverse the pans on the racks, and bake for an additional 7 to 8 minutes, until cookies are beginning to brown around the edges, but are still soft in the center. Remove from the oven, and cool on a rack.
I made these with cranberries, but I’m sure you could sub in all sorts of things and it would be equally delicious. White chocolate or dark chocolate chips are an excellent idea. Next time I make these, and there will be a next time… I will definitely add chocolate chips!
There are tons of other whole wheat recipes at kingarthurflour.com. There is also an entire cookbook that King Arthur published recently that was devoted entirely to whole grains. If you’re already eating the bad sweet, you might as well get some nutrients out of it.
Jessica S.
Wow that cookie looks really yummy! Just by the looks of it my mouth starts to drop