New Taste Journal
Whole Grain · Whole Food · Big Flavors
2 Cups Rolled Oats, divided
1 Cup Whole Wheat Flour, regular or
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cinnamon
1 Pinch Salt
1 Cup Chopped Walnuts
1 Cup Raisins
1/4 Cup Oil, canola or olive
1/4 Cup Maple Syrup
1/4 Cup Brown Rice Syrup
1/4 Cup Apple Sauce
1 Egg, optional
Heat Oven To 350°
Place one cup of oats into a blender.
Blend oats for a few seconds, turning rolled oats into oat flour.
Gather and measure oats, oat flour & whole wheat.
Measure and chop walnuts.
Make sure raisins are not stuck together.
Place all dry ingredients into a mixing bowl.
Mix ingredients together by hand.
Measure & pour all wet ingredients into the bowl.
Be sure to beat the egg first, if you are using it.
Use a large spoon to mix ingredients together.
Be sure to scrape the sides and bottom of the bowl as you mix.
Let cookie dough sit in the bowl for a few minutes.
This will allow the dough to firm up.
Scoop cookie dough & roll into balls.
You may need to rinse and dampen your hands from time to time during this process.
Place cookie dough balls onto a sheet pan.
This recipe will make 16 cookies.
Use your fingers to flatten the balls.
Place cookies into the oven.
Bake for 22 minutes.
Remove from oven and let cool in the pan for at least half an hour.
Leftover cookies freeze well.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.