Monica's favorite gear for
making Oatmeal Cookies
I use this healthy, whole grain flour in place of all or part of white flour in many recipes like these cookies. It contains all of the wheat berry's healthy and natural elements - the germ, endosperm and bran - yet it has a lighter texture than regular whole wheat flour.
These healthy oats combine delicious flavor with loads of fiber and nutrition.
A handy tool for cookies, meatballs, and scooping tidy, uniform portions into muffin tins, ramekins, and more.
I have two sets of these versatile, durable pans; they get used frequently. The large one is used for a cookie sheet in this recipe. The lids are great for stacking and storing.
This grid pattern cooling rack is awesome and the #1 recommendation of Cooks Illustrated. It also fits perfectly inside the half baking sheet (above) to create a baking rack.
These pre-cut sheets are so convenient! They fit perfectly inside the half sheet baking pans and result in perfect cookies that remove easily.

Whole Grain Thin and Crispy Oatmeal Cookie Recipe

Similar to Dad's Original Scotch Oatmeal Cookies, a St. Louis favorite.


Whole Grain Thin and Crispy Oatmeal Cookies

By Monica              Makes 32 cookies
This is a perfect oatmeal cookie recipe that is reminiscent of the old fashioned kind in a jar at the corner grocery or deli. It's a simple, classic, delicious cookie.

This recipe is similar to Dad's Original Scotch Oatmeal Cookies--a St. Louis favorite--reminiscent of the old fashioned kind in a jar at the corner grocery or deli.

Ingredients
  • 1 cup whole wheat pastry flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter (1-3/4 sticks), softened
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups old-fashioned rolled oats
  • 1 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In large bowl, use mixer to cream the butter and sugars until fluffy. Add egg and vanilla. Beat until well mixed. Gradually add the flour mixture to the wet ingredients until mixed. Gradually add the oats until everything is combined. Mix in the nuts. Use a 2-tablespoon scoop to drop rounded portions of cookie dough onto a parchment-lined baking sheet. (If you don't have a scoop, roll 2 tablespoons of dough into a ball with your hands.) Space cookie dough about 2-1/2 inches apart on baking sheet. Flatten them slightly with your fingers. Bake 2 sheets at a time, rotating and switching pans half way through cooking time. Bake for 14-16 minutes, until lightly browned and crispy around edges, but still slightly soft in the middle. Cool completely on pans before removing.


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There is a wide range of opinions about what defines a good oatmeal cookie. Chewy or crisp, thick or thin, raisins or no raisins, nuts or not nuts. I'm in the crisp, thin, nuts, no raisins camp. 

In St. Louis, and certainly in our family, oatmeal cookies are defined by Dad's Original Scotch Oatmeal Cookies. They are a simple, delicious, thin and crispy cookie. This brand by a local St. Louis bakery is commonly served in big glass cookie jars on the counters at corner grocery stores and delis. We used to get them as we were checking out groceries at a little neighborhood store--the kind with a butcher (ours was named Stan) who knew our name and exactly what kind of meat we liked. It was the kind of store that let regular customers have an account and pay their grocery bill monthly. What my boys remember about this store is the big jar of Dad's Original Oatmeal Cookies by the cash register--a common treat on our way out the door.

Through the years, I tried many recipes in search of one that tasted like Dad's Originals. And, finally I found one in Cook's Illustrated magazine--no surprise there--it's one of my favorite cooking magazines. It was as close to Dad's Original as I'd ever found.

I couldn't resist the temptation to mess with this recipe just a bit. A few tweaks. The spirit of the original recipe remains (thin and crispy), but I switched the white flour for whole wheat pastry flour. This substitution doesn't always work without radically changing the taste and texture of the cookie, but in this case it tasted even better with the whole wheat pastry flour.  I also added some walnuts, because I'm in the like-nuts-in-my-oatmeal-cookies camp. Walnuts are particularly nutritious. These can easily be omitted if you live in a different camp.

  • Did you know? Whole wheat pastry flour is a whole grain flour, but is softer and has a lighter texture than regular whole wheat flour. This often makes it a suitable substitute for all or part of the white flour in a recipe, while adding more nutrition. Whole wheat pastry flour is available at many grocery stores and on Amazon

Healthy.....kinda. Throwing a little nutrition in with all that butter and sugar is my feeble attempt to rationalize eating cookies. Here's my line: "They're healthier than most cookies! They have whole grain flour, whole oats, and walnuts in them--loaded with nutrition!" (And, um, loaded with butter & sugar, too; shhhhh.)

Nutritional Information (per cookie): 132 calories, 7.9g fat (3.4g sat. fat), 19mg cholesterol, 93mg sodium, 38mg potassium, 14g carbs, 1.1g fiber, 7.5g sugars, 2.2g protein. Weight Watchers Smart Points (per cookie): 6

In another post I show you how I also dip these oatmeal cookies in chocolate. You heard me. Chocolate. If there is a possible chocolate detour in a recipe, this girl will take it. This has nothing to do with nutrition and everything to do with my chocolate addiction. However, allow me to point out that dark chocolate in small amounts is good for you. So, go for it!

Back to today's recipe.

Step-by-step photos for
Whole Grain Thin and Crispy Oatmeal Cookies



Step 1. Assemble the ingredients.
Sugar, brown sugar, whole wheat pastry flour, white flour (oops, didn't use that), old fashioned rolled oats, baking soda, baking powder, walnuts, vanilla, egg, salt, butter. (The chocolate chips are for the follow up recipe for chocolate dipped oatmeal cookies.)

view on Amazon:  organic whole wheat pastry flour, organic rolled oats

ingredients 

Step 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

flour mixture

Step 3. Put the butter and 2 sugars in a mixer bowl and cream it with an electric mixer. You want it light and fluffy.

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Step 4. Add the egg and vanilla, mix it in.

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Step 5. Gradually add the flour mixture in half cup increments. Mix into batter with each addition.

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Step 6. Gradually mix in the oats. Then mix in the nuts.

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The dough is ready!

final mixed

Step 7. Use a 2 tablespoon scoop to put rounds of cookie dough on a baking sheet. If you don't have a scoop, roll the dough into balls with your hands. Space the dough balls about 2-1/2 inches apart. Flatten each one with your fingers to about 3/4" thick. I always line my baking sheets with parchment paper, but that's optional.

view on Amazon:  medium scoop, pre-cut parchment paper, baking sheet set with lids (I have two sets of these baking sheets and use the large ones for baking cookies; the lids are convenient for storage and stacking.)

updated40.jpg

Prepare 2 baking sheets to bake at one time in the oven.

all on pan

Step 8. Bake for 14-16 minutes until they are lightly browned, crispy on the outside and slightly soft in the middle. Rotate pans half way through cooking time. Let cookies cool completely on the pans, or let them cool 10 minutes and transfer them to cooling racks.

view on Amazon:  wire cooling racks (rated #1 by Cooks Illustrated's test kitchen)

close up pan 2

Enjoy your freshly baked, thin and crispy oatmeal cookies. Just like the good 'ol days eating Dad's Originals. You may need a glass of milk or cup of coffee to go with them.

basket closeup

Make sure you check out my post explaining how to dip these oatmeal cookies in chocolate for a delectable treat:

Click here for Chocolate Dipped Oatmeal Cookies post and recipe

choc dipped thumbnail

Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Whole Grain Thin and Crispy Oatmeal Cookies
By Monica              Servings: Makes 32 cookies
Ingredients
  • 1 cup whole wheat pastry flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter (1-3/4 sticks), softened
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups old-fashioned rolled oats
  • 1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In large bowl, use mixer to cream the butter and sugars until fluffy. Add egg and vanilla. Beat until well mixed. Gradually add the flour mixture to the wet ingredients until mixed. Gradually add the oats until everything is combined. Mix in the nuts. Use a 2-tablespoon scoop to drop rounded portions of cookie dough onto a parchment-lined baking sheet. (If you don't have a scoop, roll 2 tablespoons of dough into a ball with your hands.) Space cookie dough about 2-1/2 inches apart on baking sheet. Flatten them slightly with your fingers. Bake 2 sheets at a time, rotating and switching pans half way through cooking time. Bake for 14-16 minutes, until lightly browned and crispy around edges, but still slightly soft in the middle. Cool completely on pans before removing.
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Posted on Sunday, February 28th, 2016








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