can these be made as bars instead of cookies? In fact, I’m on my second cookie as I type this! Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack. I would do half-half, not add more or it can end up too thick/dry. I soaked the bran and some ground flaxseed meal in a tiny bit of milk to soften before adding it to the butter-sugar mixture. I also like the lack of cinnamon, interestingly. What should I sub in next time to prevent this? I didn’t have walnuts but did have pecans and am not at all disappointed. Thank you so much for creating and sharing such slam-dunk recipes for such a long time! I’ve made that substitution in another cookie recipe with no ill effects. I added tart cherries because I cannot leave well enough alone and look forward to trying with rye flour, additional spices (perhaps some five spice powder), and other mix-ins. Easily my new go-to cookie recipe. I was pretty skeptical of using whole wheat flour and oatmeal, without any white flour… but thank you so much! Thank you so much!!! Any recipes with grits? So I’d use it just a little to experiment, just instead of the turbinado. ♀️. Glad I kept subscribing. Best thing in my newsfeed tonight. Delicious. (Yeast-based recipes are also doable but a bit trickier due to the complexities of hydration level.). I added a little extra cragginess, sometimes with wheat germ or bran, and at other times with finely-chopped walnuts. I was looking for a quick baking project for tonight, and here it was. I love the texture the raw sugar give to the finished product. Divide the dough equally and roll out to a log. I almost always make your recipe exactly as written but I couldn’t figure out any reason this shouldn’t have crunchy PB in it so I added 3Tbs. Have you used spelt flour in anything? The bit of salt is heavenly and I don’t feel as guilty eating with the whole wheat, oats and I substituted Ground Flax seed instead of Wheat Germ. This recipe is a keeper – delicious!! You can use chia seeds or flax seeds. These are incredible. New favorite cookie! If you are using salted butter, skip the salt. Thanks also for providing ingredient weights–so helpful and not at all a common practice in the US. You can use all-purpose flour too. I made these exactly as directed with an overnight rest in the fridge and they are fantastic. Bake for 12 to 14 minutes. I love your technique of adding the baking powder/soda to the wet ingredients, before adding the flour. Was expecting a total dry hippie tasting cookie but it’s rich, gooey, and still quite sweet. These are excellent, and owing to their extremely healthful ingredients (oats, whole wheat flour, walnuts), I consider them Breakfast Cookies. A cookie with sweet, salty, oatey, chocolatey goodness. I didn’t have any bran or nuts, and am generally wary of whole wheat cookies, so I used 1/2 cup whole wheat flour and 1/2 cup white flour. Like a cheese, jalapeño bake?!!! Based on what I had, I swapped butter out for coconut oil, wheat bran out for flax seed, and used just a little less chocolate. I know that you like “cookies to be cookies” but I did substitute maple sugar for the brown sugar and they were awesome. I love them!! Have made these twice now, and needless to say they’re delicious. Add the egg, and vanilla extract, and mix until well combined. I’ll make them again for sure! Spelt flour is a pretty low-stakes substitute for wheat flour, I’d encourage you to start trying swapping out part of the flour in your baking with it! Required fields are marked *. Delicious and a good use for the whole wheat flour in my pantry. Do not forget to use #lathiskitchen. Or not hearty enough? Also used Demerara sugar instead of turbinado (I’m in the UK and haven’t ever seen that here) and went with Deb’s suggestion of finely chopped walnuts. 1 year ago: Cinnamon Sugar Scones Egg – Make sure the egg is at room temperature. I think so, especially if you can get it pretty finely chopped. My only issue was that they seemed to bake unevenly (this could be my oven) and I wasn’t 100% sure when they were done. These are just so good. The whole wheat flour really does enhance the cookie and is not heavy. These were great, just what you need for an autumn treat. I also used salted butter (all I had on hand) and the recommended amount of salt, which resulted in a pleasantly salty cookie. Even my oat cookie resistant 14 year old loved them. Do you have wheat bran, a nut, or seed you could use for the volume? I do try to keep the sugar in check to begin with, and any further, the cookie could be dry and hard. I used a #40 scoop (1 1/2 Tablespoons) which produced 23 cookies. Your email address will not be published. Would these cookies turn out if they were made using a standard cookie scoop/one tablespoon of dough? These look delicious to me! Thanks Deb for all you do!!! If it doesn’t work well, I might try this other recipe which is on-purpose made with olive oil, though taking my cue from Deb’s recipe here I’ll swap in whole wheat flour etc: Recipes like these cookies would be fantastic! The butter was almost totally liquid at the temperature my kitchen gets up to with the AC off while I’m at work all day, and the eggs were the only ingredients not similarly warm, so it would make sense. Your email address will not be published. This recipe is great! I would suggest adding the time in the fridge into the recipe itself for those of us carefully following the steps. You can use all-purpose flour too. Crunchier, more flavorful, and even nuanced. I doubled the recipe and followed all of the directions exactly. No wheat germ, but I had some almond flour, so I used that. I almost always double a cookie recipe so that I can freeze some for later for us or use as a small gift for a friend. You’ll regret nothing. I think you could. I have turned many recipes into one bowl recipes that way. Thanks Deb! I now more people are canning, but I couldn’t find lids even through my Amish and Mennonite sources. I made these today and they are EXCEPTIONAL – so easy and delicious. I did not have wheat flour, so subbed a mixed of AP and buckwheat, used unsweetened dried shredded coconut in place of the oat bran/nuts. Used flaxseed meal for the wheat germ, quick cooking rolled oats (cause that’s what I have) and just 1/2 c semi sweet chocolate chips. The real test will be Sunday when my sons come for dinner! I got 23 his way and they took about 14 minutes in the oven. Then choose a different recipe? Took about 3 more min to cook and were fantastic! I love the sprinkle of salt on top. They seemed to spread a lot despite refrigerating the dough for an hour and a half. Other than that, I followed it as written. In lg bowl, combine flour and sugar. I wanted to include flax as I was using only AP flour based on what was on hand. SERVES: 24. Great timing! Whole Wheat Shortbread Cookies. A local bakery here in Chicago makes a totally delicious Spelt Chocolate Chip cookie that I imagine is similar to this. Could you pulse those in a food processor in place of wheat bran/germ? I use ground flax seed and/or finely chopped walnuts instead of wheat germ. Made to the exact measurements with very finely chopped walnuts and whole wheat pastry flour. Might take a little less chocolate next time, but that is of course by personal preference. Toasted will always give you a better flavor and texture, however. Thank you! My husband doesn’t like all the texture and ‘bits’ so more for me, these look fantastic!! Lathiskitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Yum! They didn’t mind that they are relatively health. The nominal amount of whole wheat flour is just enough to hold the cookie together. Did not spread a lot, maybe because I refrigerated for a few hours. Not cookie like, but really good. I chill the dough for a few hours, bake a handful of cookies, then freeze the rest of the dough so I can bake throughout the week! Like they legitimately taste better than white flour chocolate chip cookies.
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