I am a cookie monster, lets just lay it out there. I decided to try a cookie recipe out of my new baking book that mom gave me for my birthday (Bobs Red Mill Baking Book). I love it! It is full of awesome recipes that use a wide variety of flours. Anyways, I made snickerdoodles today because they have sounded good. I will have to make them again before I would dare give any away because…. well…. 1. I forgot the salt which is a very important ingredient and 2. They look like potatoes, not really cookies. It is more of a cross between a cookie, muffin and cake. All I can say is up here in the mountains, they really rose to the occasion and got their own height.
Here is the recipe – which I reccomend! I did not follow the directions exactly and kind of guess-timated some of the amounts, but I know they would work if the recipe is followed. These cookies have a nice nutty flavor from the whole wheat.
Preheat oven to 375 F
- 2 Cups whole wheat pastry flour
- 1 Cup white flour
- 1/2 Cup oat flour
- 1 1/2 t baking soda
- 1/4 t salt
Sift the above together in bowl
- 1 stick butter (1/4 lb) – softened
- 1/2 Cup sugar
Cream butter and sugar in bowl then slowly add the vanilla, milk and eggs
- 1 t vanilla extract
- 2 eggs
- 1 1/3 Cup milk
Fold the flour mixture into the wet mixture until just blended. Cover and refrigerate for about 20 minutes.
Mix together cinnamon and sugar and set aside for dipping
- 1/4 t ground cinnamon mixed with
- 2 T sugar
Make balls of dough and dip into the sugar mixture and place on a greased baking sheet. Bake for about 10 minutes or until light golden brown.
(should make about 2 dozen cookies)