Whole Grain Oatmeal Cookies {to die for}

Yield: 24 large cookies

I adapted this recipe from a similar cookie made at Great Harvest Bread Company. I’ve created three variations below: a) Dark Chocolate Toffee b) Cinnamon Raisin -and- c) Low-fat, Low-sugar. Careful not to eat too many!

Ingredients:

• 2 cups whole wheat flour (I prefer Bob’s Red Mill Organic)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups brown sugar, packed
• 1 cup butter, softened
• 2 eggs
• 2 tablespoons organic molasses
• 1 tablespoon milk
• 1 tablespoon vanilla extract
• 3 cups rolled oats, divided (Bob’s Red Mill Extra Thick)
• 1/3 cup ground flax seed (optional)
  
  
  Option 1:
• 12 oz Jumbo mixed raisins
• Cinnamon to taste (about 2 tablespoons)
  
  
  Option 2:
• 2 cups dark chocolate chips
• 8 oz toffee pieces

Directions:

1. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside.
3. Cream together the brown sugar and butter until well combined.
4. Add the eggs, one at a time, beating well after each.
5. Mix in the molasses, milk and vanilla.
6. Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour.
7. Add the ground oats and the remaining two cups of rolled oats to the butter mixture and mix well.
8. Add the ground flax seed and mix until combined.
9. Now add the flour mixture and mix until combined.
10. Stir in the optional ingredients (chocolate chips, raisins, etc) until evenly distributed throughout the dough.
11. Using a ¼ measuring cup, scoop the dough onto un-greased cookie sheets 3 inches apart. (Plug for Silpat: http://silpat.com/)
12. Bake for 15 minutes until the edges are just starting to brown.
13. Remove from oven and cool 5 – 10 minutes on cookie sheets.
14. Remove from cookie sheets to cool completely on racks.
15. Pour a glass of milk and inhale a couple of warm cookies.

Substitutions that can eliminate 50% of the fat and about 60% of the sugar:

• Use 1 cup of Splenda brand brown sugar in place of the regular brown sugar.
  
• Use Smart Balance butter sticks in place of the full cream butter.(NOTE: if making the substitutions above do not scoop the dough onto the cookie sheets, instead form into semi-flat cookie shapes before placing onto baking sheet. With less fat & sugar they don’t “melt” into cookie shapes as well.)

I always try to use grass-fed milk, free range vegetarian-fed eggs, organic ingredients and buy local whenever possible.