I modified this recipe from inside the cover of Quaker Oats Old Fashioned. Instead of all purpose white flour I used white whole wheat flour, I reduced the white sugar and kept the brown sugar, plumped up the raisins in warm water, and threw in hazelnuts. I watched the cookies carefully and took them out when the edges started turning golden so they were delightfully chewey. The next batch I allowed to bake the full time recommended by the recipe. They spread out more and came out almost like different cookies: melt-in-the-mouth crisp! Either way, chewey or crisp, these cookies are wonderful! The recipe made three dozens instead of four: I dropped large dollops to make giant-sized cookies.
Tuesday, April 20, 2010
Chewey White Whole Wheat Oatmeal Hazelnut Cookies
I modified this recipe from inside the cover of Quaker Oats Old Fashioned. Instead of all purpose white flour I used white whole wheat flour, I reduced the white sugar and kept the brown sugar, plumped up the raisins in warm water, and threw in hazelnuts. I watched the cookies carefully and took them out when the edges started turning golden so they were delightfully chewey. The next batch I allowed to bake the full time recommended by the recipe. They spread out more and came out almost like different cookies: melt-in-the-mouth crisp! Either way, chewey or crisp, these cookies are wonderful! The recipe made three dozens instead of four: I dropped large dollops to make giant-sized cookies.
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