Hello all! I hope you’re excited for more cookies! I have to be honest, I’ve wanted to post so many cookie recipes on Food Doodles, but I always kind of felt that they didn’t really fit into my area of the food blogosphere. I don’t know why I thought that – I’m so happy to be sharing cookies this week 😀
So, moving on… These aren’t really your typical holiday cookie, at least in my opinion. I don’t know why I divide them into holiday cookies and non-holiday cookies in my mind. These, I would consider an all year round cookie even though I don’t make them that often. While the spice cookies I’m going to share later in the week are more of a holiday cookie but we eat them all year round because they’re one of my hubby’s favorite cookies. So why do I categorize them like that when it doesn’t really matter. I don’t know… Anyone else do that?
On to what does matter… These are soft and tender but still chewy. I originally just substituted whole wheat flour for the all purpose in the original recipe but they turned out flat and way too chewy. I know, who says “too chewy”? But they were. They weren’t very pleasant to chew. And I know these look fairly thin, but they’re just right. My second batch turned out even thicker, I think because the dough was colder and the oven was slightly hotter. Even in regular baking, small changes can affect the end result but that’s especially true in whole grain baking.
So in the end I changed quite a few things from the original recipe I was using, and I couldn’t be happier with the end result. On my weekend post for this week I’ll get into what changes I’ve been making in recipes to help them turn out wonderful with whole wheat flour 🙂
Tell me, what kind of cookies have you been baking? Feel free to leave links in the comments!
- 3/4 C butter
- 1 1/2 C brown sugar or palm sugar/sucanat
- 2 eggs
- 2 tsp vanilla
- 2 1/2 C white whole wheat or whole wheat pastry flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 C unsweetened shredded coconut
- 1 C old fashioned rolled oats
Beat the butter and sugar together. Add the eggs and vanilla and mix well.
In a separate bowl mix together the flour, cornstarch, baking soda, baking powder and salt. Mix together.
Beat the flour into the butter. When combined, stir in the coconut and oats.
Cover the dough and refrigerate until firm, at least 1-2 hours.
Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
Drop by rounded tablespoonfuls on the prepared baking sheet and bake for 9-11 minutes or until lightly browned around the edges and on top.
Remove from the oven and let cool on the baking sheet 10-15 minute before carefully moving them onto a cooling rack.