April 19, 2010

chunky oatmeal cookies

With both the goodness of chewy oatmeal cookies and the health benefits of granola bars, I've been baking these week after week to fill and refill our cookie jars :-) I was actually inspired by Kashi brand's line of TLC cookies sold in the market today. Using a basic oatmeal recipe, I like to add other ingredients to make them chunkier. Some of our favorite combinations are dried fruit, nuts, seeds, grains and white chocolate chips. For this batch, I tried butterscotch chips instead. Adding desicated grated coconut sounds good too. To make them extra chewy, I like to mix in a little glucose (about 2 tablespoons) to the water in the recipe. Honey may also be substituted.


Start by putting together the dry ingredients in a bowl. First, measure the flour. I used 1/2 cup whole wheat and 1/2 cup all purpose flour. Add 3 cups old fashioned oatmeal, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 cup chopped nuts, 1/2 cup dried fruit (I used a fruit mix which has dried cranberries, golden raisins and other dried tropical fruits like papaya and pineapple), 1/2 cup seed & grains mix (I used Harvest Grains, a King Arthur product) and dark or white chocolate or butterscotch chips. Set this aside. With an electric mixer or wire whisk, mix together 1/2 cup or 1 stick softened unsalted butter, 1/4 cup vegetable oil, 1/2 cup white sugar and 1 cup brown sugar until very light and creamy. Add one large egg, 1/4 cup water mixed with 2 tablespoons liquid glucose or honey and 1 teaspoon vanilla. Continue mixing for a few more minutes. Add the rest of the dry ingredients. Mix well then refrigerate for a few hours. The cookie mix may be made a day ahead. Scoop out about a tablespoon of the cookie mix then place 2" apart on parchment lined cookie sheet or baking pan. Bake for 12-15 minutes at 350F or until edges are lightly browned. I think this recipe makes about 50 cookies.

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