Oatmeal: some see breakfast food; I see hard to resist soft cookies delightfully textured with crunchy, chewy, chocolaty add-ins, ready for some serious milk dunking. Preparing to make oatmeal cookies for my daughter’s after school snack, I was inspired by all the possibilities as I strolled down the bulk bin section at Whole Foods. Pecans, white chocolate chunks, dried cranberries and blueberries, raisins, chocolate chips, dates, all called out to me with the lilt of a singsong auctioneer.
We don’t use white flour much anymore, so this recipe includes King Arthur White Whole Wheat Flour, which produces superior results in delicate baked goods typically weighed-down, hard, or dry when using whole wheat flours. For the adventurous oatmeal cookie lovers out there, there are numerous ways to load these blond beauties; these are a few of my favorites.
Loaded Oatmeal Cookies
Yield: 4 dozen
1 cup butter
1 cup brown sugar — firmly packed
1/3 cup granulated sugar
2 whole eggs
2 teaspoons vanilla
1 1/2 cups King Arthur White Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3 1/2 cups oatmeal
1 1/2 cups Add-ins — raisins, nuts, dried fruit, or chocolate chips, etc.
Heat oven to 350°. Cream butter and sugars with a mixer. Add eggs and vanilla; mix well. Combine flour, baking soda, salt, and cinnamon in a separate bowl. Add to butter mixture; blend well.
Stir in oats and Add-ins. Drop by rounded teaspoons onto parchment lined cookie sheet. Bake 9-11 minutes, or until cookies are light golden brown. For crisp cookies bake 1-2 minutes more. Cool on wire racks.
NOTES : For High Altitude: Add 1/4 cup more flour; bake as directed.