Basic Whole Grain Cookies

There are a couple of ways you can make this recipe. You can make a healthier chocolate-chip cookie out of this dough, or you can use healthy alternatives like nuts and dried fruit (cranberries and pecans anyone?!) for a healthy whole wheat cookie. My favorite is cinnamon chips and pecans. If you opt for no chips, omit the orange juice.

You can use the traditional rolled oats (old-fashioned) rather than quick oats, just give them a quick whirl in the food processor. They give a smoother-looking cookie. If you want an even smoother looking cookie, whirl the quick rolled oats until finely ground in the food processor also.

Basic Whole Grain Cookies

Ingredients:

• 1/2 cup softened butter
• 1/3 cup + 1 tablespoon granulated sugar
• 1/3 cup packed light or dark brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup white whole wheat flour, or, whole wheat flour
• 3/4 cup quick rolled oats

if adding chips (chocolate, butterscotch, cinnamon), nuts, or dried fruits:

• 2 tablespoons orange juice
• 2 cups combination of chips, nuts or dried fruits 

Directions:

• Oven Temperature: 375 degrees F.
• Baking Time: 11 minutes if dough is unrefrigerated, 13-16 minutes if dough is refrigerated
• Makes: about 7 1/2 - 8 dozen cookies

Beat together butter, sugars, salt, baking soda, baking powder and vanilla until well combined.  Add the egg, beating until smooth. Make sure you scrape down the sides of bowls so everything gets mixed.

Add the flour and oats, beating to combine. If using chips, nuts or dried fruits; add orange juice, mix to combine. Stir in chips, nuts or dried fruits.

Cover the cookie dough and refrigerate until thoroughly chilled; at least several hours or overnight. If you omit this step, your cookie spread will be quite flat, but still acceptable.  

When you're ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.

Drop the cookies onto prepared baking sheets, using teaspoon cookie scoop, or just two measuring teaspoons, about a 1" ball. Space 2 inches apart.

If the dough has been refrigerated, bake the cookies 13-16 minutes, until a light golden brown color, a bit darker around the edges. For unrefrigerated dough, bake about 11 minutes.

Remove from the oven and cool on the baking sheets resting on cooling racks.