Crunchy, Healthy Oatmeal Cookie Recipe, from Pinole, California
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An Inspirational
Cookbook
Cookbook
MATTHEW 4:4-
"Man does not live on bread alone, but on every word that comes from the mouth of God."
Available online at
Winepress Books
$13.95
___________
Whole Foods,
Whole Grains,
Healthy Recipes
Whole Grains,
Healthy Recipes
Millet is a wonderfully crunchy little grain; add to breads, cakes,
and cookies. It can also be cooked like brown
rice. It's a lot like couscous that way, only whole-grain and full
of extra minerals and nutrition.
Looking for gluten-free recipes, and alternatives to using wheat? Wheat allergies are not uncommon,
and even in general, less processed white flour is a good thing. The use of
"oat flour" (oatmeal processed in a food processor or blender), makes
these cookies whole-grain, with extra crunch from toasting some of the ingredients
before-hand. There's something
rather stress-relieving in crunching/munching on these cookies!
Whole Grain Oatmeal Cookies
These crunchy cookies have a healthy dose of good, whole foods in them (the nuts, raisins, seeds, and whole grains). So what's a little butter and sugar?! This recipe makes quite a few cookies, but that makes it worth the while, as there are several steps. Plus, you can store these quite well in the freezer, for a month or so.
Some refer to these as "Bird-seed Cookies", though I recommend getting your "birdseed" millet from a good, old-fashioned health-food store. Makes 4 1/2 dozen or so.
Ingredients:
Toast 7-10 min. at 350 degrees, until golden: > 1 2/3 c. Oatmeal > 1 c. Millet > 1/2 c. sunflower seeds > 2 c. chopped walnuts
Beat in a mixer until light: > 1 1/2 c. brown sugar > 1 c. butter > 1 tsp. vanilla > 2 eggs
Add the following dry ingredients to a big bowl and mix: >3 c. oatmeal, processed into flour in processor or blender > 1/2 c. raisins > 1/2 tsp. baking soda > 1 tsp. salt
Add remaining ingredients to the big bowl also, mixing again: > Toasted ingredients, cooled off > Creamed ingredients > Optional: 1 c. chocolate chips
Scoop 1oz.-size scoops onto lightly-oiled cookie sheets (or parchment sheets), 12 per sheet, flattening before baking at 350 degrees for 12-15 min. Loosen from sheet while still warm, as they tend to stick otherwise.
Some refer to these as "Bird-seed Cookies", though I recommend getting your "birdseed" millet from a good, old-fashioned health-food store. Makes 4 1/2 dozen or so.
Ingredients:
- 1 2/3 c. (plus 3 c.) Oatmeal
- 1 c. Millet
- 1/2 c. sunflower seeds
- 2 c. chopped walnuts
- 1 1/2 c. brown sugar
- 1 c. butter
- 1 tsp. vanilla
- 2 eggs
- 1/2 c. raisins
- 1/2 tsp. baking soda
- 1 tsp. salt
- Optional: 1 c. chocolate chips
Toast 7-10 min. at 350 degrees, until golden: > 1 2/3 c. Oatmeal > 1 c. Millet > 1/2 c. sunflower seeds > 2 c. chopped walnuts
Beat in a mixer until light: > 1 1/2 c. brown sugar > 1 c. butter > 1 tsp. vanilla > 2 eggs
Add the following dry ingredients to a big bowl and mix: >3 c. oatmeal, processed into flour in processor or blender > 1/2 c. raisins > 1/2 tsp. baking soda > 1 tsp. salt
Add remaining ingredients to the big bowl also, mixing again: > Toasted ingredients, cooled off > Creamed ingredients > Optional: 1 c. chocolate chips
Scoop 1oz.-size scoops onto lightly-oiled cookie sheets (or parchment sheets), 12 per sheet, flattening before baking at 350 degrees for 12-15 min. Loosen from sheet while still warm, as they tend to stick otherwise.
