Just like I promised in my “Happy Easter” post, here I will share with you a yummy recipe for Chewy Oatmeal Decorating Cookies, from the book Whole Grain Baking. I really like this book, it is full of useful information about baking, ranges from breakfast recipes to bread through cookies to pastries.There is even whole wheat puff pastry recipe.. I can’t wait to try that!
Chewy Oatmeal Decorating Cookies
2 sticks unsalted butter/8ounces/
3/4 cup packed light or dark brown sugar
1 large egg
2 tsp vanilla extract
3/4 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1 cup old fashioned rolled oats
1/2 cup traditional whole wheat flour
2 cups unbleached all purpose flour
Cinnamon sugar, or icings for decorations /optional/
Beat the butter and sugar in a medium bowl until fluffy, add egg, vanilla, salt, baking powder, cinnamon and ginger,beat until smooth Scape the bottom and sides of the bowl.
Beat in the the oats and flours, this mixture may look really dry at first, it will come together.
Divide dough into 2 pieces, wrap each piece in the plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 350CF, line 2 baking sheet with parchment paper.
Working with one piece of dough at a time, roll into a circle about 14 inches in diameter.Use your favorite cookie cutters to cut out cookies, re-rolling and cutting the scraps.
Place the cookies on the baking sheet, they don’t spread much so you can place them fairly close to each other.
Bake cookies, reversing the baking sheets midway through/top to bottom, bottom to top, and also rotate them front the back, back to front/. Bake for about 12-15 minutes. The shorter amount of time will result in softer cookies, the longer the amount of time crispier cookies.Remove cookies from the oven, now would be the time to sprinkle them with cinnamon sugar if desired, transfer cookies onto the cooling rack. Repeat with remaining dough.
Decorate as desired.
As you can see I chose a very simple decorating technique, that worked pretty well.