Wednesday, November 08, 2017

Multi-Grain Cowboy Cookies

I've had the same toaster oven for a long, long time. It has finally gotten to the point where it doesn't work very well, so I started looking for a replacement. Recently the one I most wanted became available on sale online. It takes up some counter space, so I had been holding off for about 6 months, but seeing it at such a good sale price finally convinced me to buy it. It arrived day before yesterday in the evening, and yesterday I toasted some buns in it, just to try it at its most basic, but today I finally had time to bake some cookies in it. They were just beautiful and the browning is so much better than my big oven.

It's hard to know if the cowboys of old would have had a mixture of rolled grains to use in cookies, or even, frankly, if they had baked cookies while out on the trail herding cattle. Still, I recently purchased a bag of mixed-grain rolled grains, similar to oatmeal but with other grains like barley and rye, too. The brand is Bob's Red Mill and if you haven't tried any of their numerous grains, especially for gluten free baking, do think about buying some. They are always top quality and there seem to be a huge variety of offerings. Their barley flour is the first one I bought, for bread baking, but I like their corn meal, dark rye flour, almond flour, and others. This mixed rolled grain produce is also great for use in bread baking...just cook them in half as much water, and cool, then use as part of the water and part of the grain for a hearty bread.

For the cowboy cookies, I used the rolled grain mixture instead of the rolled oats. It made the cookies a bit chewier, and added flavor, too.

Multi-Grain Cowboy Cookies
2 cups all-purpose flour
2 cups rolled multi-grains
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature (or margarine)
3/4 cup sugar
3/4 cups packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1/2 cup dried cranberries
1 cup chopped toasted pecans

On a sheet of waxed paper, combine the flour, oats, baking soda, baking powder and salt. Set aside.
In a mixing bowl, beat the butter and sugars, white and brown, until well mixed. Add the eggs and vanilla. Mix until light and well mixed. Add the dry ingredients and mix until just blended. Stir in the chocolate chips, cranberries and walnuts.
Cover dough and chill 1 hour.

Preheat over to 350 degrees F. Form dough into balls, using a melon scoop of dough for each. Place on greased baking sheets, spacing cookies 1 inch apart. These will make appetizer size cookies. (For larger cookies, make balls from teaspoons of batter up to 1/4 cup of dough for super sized ones.) Bake 8-10 minutes for small cookies or until cookies are golden brown around the edges. transfer to cooling racks to cool completely. (For larger sized cookies, cook longer, up to 15 minutes.)

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