Quarantine Cookies
After several experiments, I now have a very good whole grain cookie recipe. Why bother putting whole grains in cookies? If you're looking for nutritional benefits, desserts aren't the right place for that! This recipe came about as a way to use the ingredients I had at hand, which included whole wheat flour. Instead of trying to disguise the whole wheat, I decided to embrace it and add complimentary flavors. The result is a soft chewy cookie that tastes a bit like toffee with chocolate. Recipe 1 stick (½ cup) butter About 90 grams (a bit under ½ cup) vegetable shortening (see instructions below) 165 grams (¾ cup + 1 tablespoon) granulated sugar 165 grams (¾ cup) brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract 2 tablespoons orange juice 300 grams (2 ½ cups) finely ground whole wheat flour 80 grams (1 cup) old fashioned rolled oats 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon ground cinnamon 450 grams (2 ⅔ cups) semi-sweet choc...