I’m not sure why it’s taken me so long to make these cookies again. Oatmeal cookies are one of Larry’s most favorite desserts, and this whole-grain version is terrific. The last time I made them, I ground up some of the oats to make a fluffier cookie – I didn’t do it this time and I regretted it. Although these are flatter than I’d like, they’re still really good. I think the texture would benefit from chilling the dough overnight before baking them.
One of the things that makes these special (besides the whole wheat flour) is the spices – cinnamon, ginger, nutmeg. We were out of raisins, so I used dried blueberries instead. Blueberries are so well matched with whole wheat and cinnamon, I don’t think I’ll ever make these with raisins again.
- Chewy Oatmeal Cookies (King Arthur Flour Whole Grain Baking, p. 314)
