If you’ve made the Roasted Flour Millionaire Shortbread and have some roasted flour left, why not try these Roasted Flour Giant Oatmeal Cookies. They are big, fat, cookies with a thick shell and soft chewy center. Bread flour seems to be key for the thickness and the roasted flour helps in that department too. The walnuts may also contribute to thickness, but I haven’t yet tested without walnuts and can’t say for sure. Thanks to Sue for double-testing these! Update: New photo burnt-walnut free photo. Teddy Graham to show scale.
One more photo. I baked this batch at 375F in a regular oven for about 20-22 minutes. Dough had been chilled overnight and internal temperature of cookies was over 180.
If oatmeal is not your thing, here’s a link to the Roasted Flour Chocolate Chip Cookies.
- 1 stick (4 oz) unsalted butter, cold (114 grams)
- 65 grams light brown sugar light brown sugar
- 25 grams granulated sugar
- 44 grams lightly beaten egg (slightly less than one egg)
- 1/2 teaspoon vanilla extract
- 70 grams bread flour (I use King Arthur)
- 60 grams toasted AP flour (KA)
- 1/2 cup old fashioned oats
- 1/2 scant teaspoon Morton kosher
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon, use more if desired
- 1/2 cup raisins, use more or less to taste
- 1/2 cup walnuts, toasted and coarsely chopped
- In the bowl of a stand mixer with the paddle attached, combine the butter and both sugars. Beat on medium to soften butter, then continue to beat, increasing speed gradually, for about 4 to 6 minutes or until mixture is creamy and light. Scrape sides of bowl often.
- Add the egg and stir on low until mixed, then increase mixer speed and beat on high for one minute. Beat in the vanilla.
- In a separate bowl, weigh both the flours and add the salt, baking soda, baking powder and cinnamon. Stir very, very, well. Add the flour mixture to the butter mixture and stir by hand or using short pulses of the mixer until combined. Stir in the oats, raisins and nuts.
- Empty mixture out onto a clean surface or pastry mat and shape into 4 large balls. Chill the balls of dough for several hours.
- To bake, bake in a convection oven at 400 for 10 minutes, then lower heat and bake at 330 for another 10 to 12 minutes.
- To bake in a standard oven, bake on a parchment lined baking sheet at 375 for about 18 to 22 minutes or until done. Cookies should appear set and have some cracks in the top.
- Allow the cookies to cool for at least an hour before serving.
- To store, wrap individually and freeze.