My son is leaving town after a nice visit home and I have a need to send him off with his favorite cookies. Will this ever change? He said they are so hearty he eats them for breakfast. I like the way he is thinking; hearty sounds like a meal instead of a dessert. I would have seconds in that scenario.
One of the key ingredients in this recipe is ginger, a spice that imparts heat and sweet at the same time. Usually, I use ground ginger, but since I had fresh ginger root in the fridge, I decided to grate it and see how it affected the taste. The change was mind-blowing. Between the ginger and the sorghum, this is one very flavorful cookie.
Yield: 3 dozen large cookies
2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon baking soda
1½ teaspoons salt
½ cup sugar
1½ teaspoons ground ginger or 1½ tablespoons freshly grated ginger
4 cups old-fashioned oats
1 cup butter, softened
1 cup sorghum (could substitute honey or molasses)
2 tablespoons water
2 large eggs, lightly beaten
1½ cups raisins, Craisins, or dried cherries
1 cup walnuts or pecans, chopped (use sunflower seeds if allergic to nuts)
Topping mixture: you’ll need a small bowl of water, and a little sugar and salt
Prepare oven and baking pans:
Preheat oven to 350º.
Line three baking sheets with parchment paper, or grease pans with canola oil.
To melt butter: Place butter in a tempered-glass liquid measuring cup. Melt butter in the microwave for 20-30 seconds. If little flecks of butter remain after melting, that is okay; better to let them melt on their own than risk overheating and causing the butter to separate into fat, water, and milk solids.
To prepare chopped nuts: I won’t dirty the food processor for just one cup of nuts. Instead, place the measured amount of nuts in a baggie and use a meat mallet to crush them into small pieces.
To grate fresh ginger: As a general rule, when substituting fresh spice for a dried amount, use triple the amount of fresh. This recipe calls for 1½ teaspoons of ground ginger; I grated 1½ tablespoons instead. Know that 3 teaspoons = 1 tablespoon. Also, you can store unpeeled ginger root in the freezer.
To prepare eggs: Always break eggs in a separate bowl before adding to batter and then inspect for tiny broken shells or a foul-smelling yolk.
Measuring the flour: For a refresher course on how to properly measure dry ingredients, check out my post, Home Ec 101. As an FYI, I spooned the flour into the measuring cup and then leveled it off with a knife (or my finger!). If you scoop the measuring cup directly into the flour sack, it packs the flour into the cup. If you do that four times, for the required four cups of flour, you could add as much as one full cup of flour to this recipe.
Turn the machine off and use a spatula to scrape the sides of the bowl. Add the Craisins and nuts and mix on slow speed for another 15 seconds. Over-mixing the flour could result in tough cookies.
Bake cookies for 8 minutes and then rotate cookie sheets on oven racks. Set a timer. Cook for about 7 more minutes, or until just lightly browned. Best to err on the side of “I think they’re ready,” than “Ugh, too hard” when determining doneness. Place cookies on wire racks to cool. Cookies will harden as they cool.
Other cookie recipes:
3 Ingredient Peanut Butter Cookies!!!
Mary’s Award-Winning Chocolate Chip Cookies
My Favorite Rollout Butter Cookies
Italian Sesame Seed Cookies
Italian Ricotta and Lemon Cookies
Here are a few other recipes that use sorghum:
Sorghum, Oats, and Cranberry Granola
The Biscuit King
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Raising Sorghum Cane
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