RECIPES: Basic Whole Grain Cookie with Kim’s 2 Versions

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Basic Whole Grain Cookie with Kim’s 2 Versions

½ cup butter
½ cup + 1 tablespoons granulated sugar
1/3 cup brown sugar, light or dark, packed
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
¾ cup King Arthur 100% White Whole Wheat Flour (or traditional whole wheat)
¾ cup quick oats (ground in food processor or blender if desired)
2 tablespoons orange juice, optional*
2 cups chips, nuts, and/or dried fruit, optional

*Use the orange juice if you’re adding chips, nuts, fruit, etc… Don’t use if making plain cookies with no add-ins.

1. Beat together the butter, sugars, salt, baking soda, baking powder and vanilla until well combined.
2. Add the egg, beating until smooth. Scrape the sides of the bowl and beat again until smooth.
3. Add the flour and oats, beating to combine.
4. If you’re making cookies with chips, nuts, dried fruits, etc., beat in the orange juice, then the add-ins.
5. Cover the cookie dough, and refrigerate until thoroughly chilled, at least several hours or overnight.
6. When you’re ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) baking sheets.
7. Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1-inch ball) onto the prepared baking sheets, spacing them about 2 inches apart. A teaspoon cookie scoop works well here.
8. If the cookie dough has been refrigerated, bake the cookies for 13-14 minutes, or until they’re very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes. For softer cookies, reduce the baking time by about 2 minutes.
9. Remove them from the oven, and cool right on baking sheets before removing to wire rack.

Kim’s Fig & Walnut version

1 cup chopped dried figs (Kim uses Mission figs)
1 cup finely chopped walnuts

Kim’s Chocolate Covered Peanut & Chocolate Covered Raisin version**

1 cup dark chocolate covered raisins
1 cup chocolate covered peanuts (milk or dark)

**Drizzle with melted dark chocolate if desired for artsy look.

Makes about 5 dozen small cookies (with add-ins)

Recipe courtesy of and version adaptations by culinary nutritionist Kim Galeaz, RDN, CD