100% Whole Wheat Oatmeal Cookies (Master Recipe)

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I planned on posting the second installment of my short story exercise. I even had the post all ready to go. After reading it through, which I hadn’t done in a while, I realized how violent the story was. I don’t necessarily think it’s bad, it just doesn’t really reflect what I enjoy writing or reading these days.  I also worry that some of you who read this might read it just because you know me, and I don’t want to subject anyone to something that makes them feel uncomfortable. I’m still planning on posting story #3, but in the mean time I thought we could all get behind cookies.

There are thousands of recipes for drop cookies out there. Most of them are blessed by being delicious and simple to make. At the end of the day though, you only ever really need one or two. This recipe is meant to be a base for a great oatmeal cookie, into which you can add any of the nuts, chunks, chips or fruit you may want. What makes them even better is that they are 100% whole wheat.

The Recipe:

½ Cups Butter
½ Cups Shortening
213g Brown Sugar
67g Sugar
2 Teaspoons Vanilla Extract
¾ Teaspoon Salt
14g Cider Vinegar
1 Egg
1 Teaspoon Baking Soda
198g White Whole Wheat Flour
85g Quick Cooking Oats
350-500g Nuts, Chunks, Chips, or, Fruit

 

The Process:

This really is a dump-it-in-and-go recipe. Preheat your oven to 350 degrees. Blend together the butter, shortening, sugars, vanilla, salt, and vinegar until it is nice and creamy.

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“Now wait”, you say. “Vinegar in cookies?”

Yes indeed. It reacts with the baking soda and gives these whole wheat cookies a nice lightness. I also think it tempers the sweetness of the sugar.

Do it!

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Back on track.

Blend in the egg and baking soda then add the flour and the oats. If you only have old fashioned oats you can smash them in a food processor. That’s what I did. Using the old fashioned oats straight will give you a cookie that spreads more.

Now throw in your chosen add-ins. I went with chocolate chips, walnuts, and crisped rice. I’m serious, you can’t go wrong here.

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This is the part where I might do it differently next time. I scooped my cookies right away, and on a warm evening the dough was VERY soft. Putting the dough in the fridge for half and hour would make for chewier cookies that don’t spread quite as much.

So…

Now, or in half an hour, scoop the dough onto a parchment lined cookie sheet. I went with the tablespoon sized scoop. Bigger or smaller works fine. Just adjust the baking time.

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Bake at 350 degrees until brown around the edges and still soft in the middle. Mine took 10 minutes in my oven. The batch made about four dozen.

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Let them cool for a nanosecond and eat, eat, EAT.

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