Multigrain Snickerdoodle Cookies

This recipe is in honor of my daughter who loves any type of sugar cookie. Me? I'm more of a double chocolate/chocolate chip sort of gal.

Though I'd never turn these down, especially with cold glass of milk.



The grains included in this cookie are oat, barley (or spelt), and whole wheat. They are based on a recipe from King Arthur Flour Whole Grain Baking, though I've tweaked it quite a bit.

It produces a crisp-on-the-outside and chewy-in-the-middle cookie.

In other words, the best kind.



Start with 1-1/2 cups of butter.

Butter is the best in cookies, I think, so I always use butter.



I do this thing with the butter wrapper that makes my daughter roll her eyes. I just can't help myself...I see a little bit left on the paper and I just have to scrape it off.

"Yes, dear, I know it's only a 1/4 teaspoon (if I'm lucky), but here's my point: it's a 1/4 teaspoon of butter."

Plus, I'm weird.

But she already knows that.



Add a cup and a half of sugar, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon vanilla and cream with the butter.



Beat in two eggs.



Place a cup and a third of rolled oats to a blender and blend until a coarse flour forms, about 45 seconds.



Add the ground oatmeal, a cup of barley flour or spelt, and 3/4 cup of whole wheat pastry flour to the butter mixture. Beat until thoroughly mixed.



Mix a 1/4 cup of sugar and 2 teaspoons of cinnamon together in a small bowl. Shape the dough into balls (I like to use a cookie scoop) and put a couple at a time into the bowl.



Coat each ball thoroughly in the cinnamon-sugar mixture.



Place on a cookie sheet that has been greased or lined with parchment or a silicone liner. Flatten each cookie slightly with the bottom of a glass or cup.



Bake at 350 degrees for 8 to 10 minutes.

Cool on wire racks and inhale with milk. Or not.




Multigrain Snickerdoodle Cookies

• 3/4 c. (1-1/2 sticks) butter
• 1-1/2 c. sugar
• 2 t. baking powder
• 1 t. salt
• 1 t. vanilla
• 2 eggs
• 1-1/3 c. old-fashioned oats, ground for about 45 seconds in a blender
• 1 c. barley or spelt flour
• 3/4 c. whole wheat pastry flour (or white whole wheat)
• 1/4 c. sugar
• 2 t. cinnamon

1. Heat oven to 350 degrees. Prepare cookie sheets by greasing with oil or lining with parchment or a silicone liner.
2. Beat the butter in the bowl of a mixer. Add the sugar, baking powder, salt, and vanilla and cream together with the butter. Add the eggs and mix well, scraping the sides.
3. Add the three different flours and beat until thoroughly mixed.
4. In a small bowl, combine the cinnamon and 1/4 cup sugar. Shape the dough into 1-1/2-inch balls, drop into the cinnamon-sugar mixture and coat completely.
5. Place on the prepared cookie sheets. Use the bottom of a glass or cup to slightly flatten each dough ball before placing them in the oven.
6. Bake for 8-10 minutes. Cool on a wire rack.

Makes 2-1/2 dozen.

-Jami

This is linked to:
Tempt My Tummy Tuesdays
Tasty Tuesday
Show and Tell Wednesday