Pallet for Home: Cowboy Cookies

Cowboy Cookies - Sneaky Style!

Tuesday, June 5, 2012

I love being sneaky! Especially with cookies. Once again I turn to King Arthur Flour. This is their recipe and I adjusted it just slightly to incorporate more whole grains.

I'm kind of on a whole ancient grain kick right now. Learning about all the different grains, and how to use them has been fun. Plus it's an easy way to increase the nutritional content of stuff by changing things around with grains other than just wheat... well and quinoa since I've been using that a ton lately, like here, here, and here.

Here's the 3 grains I used in my Cowboy cookies. One is wheat. Can you guess which one?

This one is hard white wheat. Did you guess right?

This one is called Kamut. Said just like it's written. It's an ancient grain that was found in the Pyramids, and thought to have been on Noah's Ark. Because of the larger kernal it is considered the Energy Grain and has a high mineral content with selenium(anti-oxidant), zinc and magnesium. It also looses little nutritional content when processed.

The last of the 3 is Millet. It's an almost perfect protein and is high in calcium and fiber.

You can't easily find these grains in your local grocery store. Costco doesn't even carry them :( But if you find a whole food store or food storage store, they will have it.

Now for the cookies.

Cowboy Cookies

Grind 1 cup hard white wheat, 1/2 cup kamut, and 1/2 cup millet. Feel free to change up the grains. You need a total of 2 cups whole grain flour.

Preheat the oven to 350 degrees.

In a large bowl combine the following:
2 1/2 sticks unsalted butter softened
2 cups granulated sugar
2 Tbsp molasses
Mix until smooth.

Beat in 3 large eggs one at a time.
Then add 1 Tbsp vanilla.

In a separate bowl, whisk together:
2 cups freshly ground whole grain flour
1 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt

Add the flour mixture to the butter and sugar mixture. Stir until just blended. Then add:
3 cups old fashioned rolled oats
3 cups chocolate chips, or favorite baking chips
2 cups sweetened coconut
1 1/2 cups toasted pecan pieces, or other nut of your choice (optional)
Stir to combine and drop small balls of dough on parchment paper either on a cookie sheet, or use pizza peel to bake on pizza stone. (the pizza stone is my preferred method)

Bake for 12-15 minutes or til desired doneness.

This is a large batch and will yeild 2 1/2 dozen large cookies or 7 1/2 dozen small cookies.