Prep 6 mins
Cook 20 mins
A hearty cookie
- 1 cup steel cut oats (cook and cool beforehand)
- 1⁄2 cup brown sugar
- 1⁄4 cup canola oil
- 1 cup spelt flour (or Whole Wheat Pastry Flour)
- 1⁄2 teaspoon baking powder
- 1⁄2 cup dried apple (or alternate chopped dried fruit)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon sea salt
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Mix everything together, and scoop out lumps of batter using a a scant 1/4 cup measure.
- Place the cookies about an inch apart, and bake for 14 - 18
- minutes. Edges should just barely be turning brown.
- Let the cookies cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
This is an excellent recipe for a breakfast cookie! The texture was just perfect. Not sweet, fluffy and very "healthy tasting." I see how some might call them bland. I followed the suggestions about flavor and added 1 t. cinnamon, 1/2 t. nutmeg, 1 t. vanilla extract. They were very nutmeg-y, lol, but I used black currants for the "dried fruit" and it the two flavors complemented each other wonderfully. Also, I simply used a greased cookie sheet (no parchment paper) and dropped the cookies into meatball-sized lumps. I was able to remove them immediately and they didn't spread much. The recipe made about 16 this way. I cooked them for about 15 minutes.
They're tasty, but they definitely need more flavor. Next time I'll double the cinnamon, add some nutmeg, and probably add walnuts or pecans and maybe, if I'm feeling particularly decadent, some butterscotch chips (I don't like chocolate or raisins)
I cooked them for nearly 18 minutes. Also, instead of canola oil, I used toasted hazelnut oil, which added a nice light nuttiness to them.
I was disappointed, but it may be my fault. The dough was so wet, I decided to add another cup of flour and some baking powder. The cookies were very thick, and tasted OK, but were like part of a bowl of good oatmeal inside. It was like having some of your breakfast oatmeal in a hand-held cookie rather than a bowl. Therefore, the next batch I flattened, and baked much longer. Now, I wish I had tried leaving them moist. Maybe they would have flattened out and become lacy. However, I won't try them again.