Prep 10 mins
Cook 15 mins
From King Arthur's Whole Grain Cookbook, a fiber-rich not-too-sweet cookie to cut out and decorate for any occasion - and you don't have to feel guilty about it! These are sturdy, but not too crisp, wholesome, and not too sweet (all the better for topping with lots of frosting!). They were easy to roll out and bake and held their shape perfectly. The tops and edges tend to be a bit bumpy (due to the oats) but a sharp cookie-cutter helps.
- 1 cup butter
- 3⁄4 cup brown sugar (or a little less)
- 1 large egg
- 2 teaspoons vanilla
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1 cup rolled oats
- 1⁄2 cup whole wheat flour
- 2 cups all-purpose flour
- cinnamon sugar (optional)
- Cream butter and sugar well, then beat in egg.
- Add the vanilla, salt, spices, and baking powder.
- Stir in oats and flours. (It will look dry at first, but it will come together.)
- Divide into two balls, flatten into disks and wrap each in plastic.
- Refrigerate for 1/2 an hour.
- Heat oven to 350 F
- Roll out each dough disk to 1/4 inch or so thickness, and cut as desired with sharp cookie cutters.
- Place on greased cookie sheet. (They don't spread so they can be close together.)
- Bake 12-15 minutes (less time for chewy, more time for crisp).
- Sprinkle with cinnamon sugar while still warm for easy decorating.
- Or frost and decorate as desired.
- I did some with a left- over coconut icing on my bunnies, and sprinkled with additional coconut. On others, I used some left over cream cheese pineapple icing.