Oatmeal Craisin Cookies With Fresh Milled Flour
These oatmeal Craisin cookies with fresh milled flour are soft, chewy, and packed with flavor. They prove that whole grain baking doesn't mean sacrificing taste. Made with freshly milled soft white wheat, old-fashioned oats, and dried cranberries, this is a from-scratch oatmeal cookie recipe that holds together beautifully and tastes like something your grandmother would've been proud to set on the table.
Servings 24 cookies
Ingredients
- 200 G soft white wheat milled on fine setting
- 3/4 cup butter softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 cups rolled oats
- 1/2 cup dried cranberries
- 1/2 cup walnuts optional
Instructions
- First, mill your wheat on the fine setting.
- In the bowl of a stand mixer or a large bowl using a hand mixer, cream butter and both sugars until fluffy.
- Beat in eggs and vanilla
- In a separate bowl, mix together flour, baking powder, baking soda and cinnamon.
- Add flour mixture to wet ingredients. Mix until combined.
- Let the dough rest for 15 minutes to let the bran soften.
- Fold in oats, turning in the bowl until combined.
- Gently fold in cranberries and walnuts.
- Drop by spoonfuls or use a cookie scoop onto a lined baking sheet.
- Bake at 350 degrees F for 10-12 minutes until the edges are set.
- Let cool on the pan for 5-10 minutes, then transfer to a cooling rack.
Do not overmix your dough. This will keep them soft and chewy.
Chill the dough if your kitchen runs warm. 30 minutes in the fridge keeps them from spreading too thin.
Notes
If you don't like cranberries you can swap for raisins or chocolate chips.
No walnuts? Increase cranberries or raisins to 1 cup. Either way, you want 1 cup of add-ins total.