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Author Notes: Baking is new to me. I never had much success in past attempts, but two things have happened. First, I replaced my beam balance with a digital scale. And second I priced my favorite store bought artisanal cookies at somewhere between $10 to $15 plus per pound. So I decided to give my baking skills one more chance. On the way I discovered something interesting. Dual measures do not work gracefully. If I use 100 grams whole wheat pastry flour, the equivalent is 1 1/9 cup. If I use 1 cup of the same flour, the equivalent is 91 grams. Since I know I will never use a cup, I decided to go with the gram amounts. Then I made a second discovery. Food 52 has no indicator for grams. There is one for liters, but not grams. So I used ounces. —Gourmet Metrics LLC
Makes about 32 cookies
- 3.5 ounces unsalted butter (100 grams)
- 7 ounces dark brown sugar (200 grams)
- 2 eggs
- 3.5 ounces whole wheat pastry flour (100 grams)
- 3.5 ounces rolled oats (100 grams)
- 3.5 ounces walnut halves (100 grams)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon flake style salt
- 1/2 teaspoon baking powder
- Weight out butter, sugar, flour, oats, and walnuts. Whisk salt and baking powder into flour. Pulse rolled oats and walnuts in food processor for smaller pieces
- Cream butter. Add sugar and beat until soft and fluffy. Beat in egg and vanilla. Fold in pastry flour, rolled oats, and walnuts.
- Divide dough into four pieces and make rolls. Wrap each roll in plastic and chill until firm. Dough can be frozen at this point for future use.
- Cut the dough roll into rounds and bake in pre-heated 375º F oven until the cookies turn a delicate beige, about 12 - 14 minutes.
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