Recipe by senseicheryl
I recently placed an order with King Arthur Flour and when my order arrived, I received this recipe card. I didn't see it posted yet and it has a few interesting ingredients. "Given kids' affinity for cookies, you might as well temper them with some of the "good stuff" - in this case, oats with their soluble fiber and whole wheat flour with its extra vitamins, minerals and brand. Trust us: the kids won't know they're getting anything "healthy" in their favorite snack!"
Top Review by seayak
I really love the texture of these cookies.
I used the ingredients I had on hand and therefore made the following changes: all purpose unbleached flour
rolled oats, 3/4cup chopped semi-sweet chocolate, 1/4cup currants, 1/2cup chopped dried cherries, 1/2cup chopped walnuts. Even without the third cup of nuts and chips this recipe could easily make 5 dozen cookies.
I plan to try them again with the whole wheat flour but I will not go over 2cups of chocolate nuts and cherries.
- 1⁄2 cup unsalted butter
- 1⁄2 cup vegetable shortening
- 1 cup brown sugar
- 1⁄2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3⁄4 teaspoon salt
- 1 tablespoon cider (or white vinegar)
- 1 large egg
- 1 teaspoon baking soda
- 1 3⁄4 cups white whole wheat flour, King Arthur brand recommended
- 1 cup quick-cooking rolled oats
- 3 cups semi-sweet chocolate chips (or a mixture of your favorite chips, nuts and dried fruit)
Directions See How It's Made
- Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
- In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
- Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.