Not a drop of white flour. . . and what a sweet day it was.
I can’t help myself. The kids were home from school again, winter storms keep coming, we’ve been stuck inside too long, and I can think of nothing else to do except cook and bake. I was inspired by a recipe in King Arthur Flour Whole Grain Baking for a multi-grain snicker-doodle. Stay with me… grains like barley which impart a rich malt flavor, and are amazingly healthy, and ground oats.
While I was grinding the oats in my food processor, I began to worry about the nutrition component in my picky eater’s current diet, and I added almonds and walnuts to the food processor too, adding Omega 3s and protein. The result was the best-tasting snicker-doodle I have ever had. . . in . . . my . . . life. And my picky eaters got some nutrition too. For more Best Shot Mondays, click here.
First make the coating and set aside:
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- Put the coating in a Ziploc bag, and keep it away from the kids.
The dough recipe:
- 3/4 cup (1.5 sticks, 6 oz.) unsalted butter.
- 1 1/2 cups (10.5 oz.) sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 2 large eggs
- 1 1/3 cups (4 5/8 oz.) old-fashioned rolled oats, ground for 30 seconds in a food processor
- 1 cup (4 oz.) barley flour*
- 1/2 cup 2 ounces whole wheat flour*
- 1/4 cup ground nuts* (Almonds, walnuts, pistachios… whatever you have on hand.) Grind them to a fine powder. Add some of the 1/2 cup wheat flour to keep the oils in the nuts to a nice powder.
- Cream the butter, sugar, baking powder, salt and vanilla.
- Beat in the orange juice and eggs.
- Add the dry ingredients
- Refrigerate the dough overnight. I couldn’t wait… we froze it and used it in an hour.
- Tell the kids to stop getting into the refrigerator/freezer.
- Pull the dough out of its cold environment.
- Preheat the oven to 350, lightly grease two baking sheets or use parchment paper.
- Roll tablespoons of dough into balls.
- Drop into a Ziploc bag, with the “coating.”
- Shake gently to coat the cookies.
- Place on baking sheet, with enough spacing for the cookies to flatten while they bake.
- Bake for 12-14 minutes.
- Save some for me.
*Always store in the freezer. They are full of oils and can go rancid.
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