09 Jul, 2009
T3 – Spelt Oatmeal Raisin Cookies
Posted by: Terra In: Cookies|Dessert|Spelt|Treats To Try!
In an attempt to make foods that my son can eat that are friendlier to his wheat sensitivities, I’m attempting Spelt oatmeal cookies.
As I was researching I found this information regarding spelt flour and changing the measurements. I tweaked the Quaker Oats Awesome Oatmeal Cookie recipe (just substituting white spelt flour and whole spelt flour for AP and whole wheat flours). Come back tomorrow for the verdict!
1 cup firmly packed brown sugar
1 egg
1/2 cup vegetable oil, preferably canola
1/2 cup unsweetened applesauce
1 teaspoon vanilla
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Quaker oats (quick or old fashioned, uncooked)
1 cup “mix-ins” (dried cranberries, mixed dried fruit pieces, raisins, mini chocolate chips or chopped nuts)
Heat oven to 350ºF. In large bowl, beat brown sugar, egg, oil, applesauce and vanilla on medium speed of electric mixer until combined. Add combined flours, baking soda and salt; beat on low speed just until blended. Stir in oats and “mix-ins.”
Drop dough by level measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 9 to 10 minutes, until light brown. (Do not overbake. Centers will appear soft.) Cool 1 to 2 minutes on cookie sheets; transfer to wire racks. Cool completely. Store tightly covered.
