I confess that I don’t often bake with whole wheat flour. I think that’s due more to habit than taste. But, it can be a great substitute for traditional flour in many recipes, like this one.
I am fairly confident that if you tasted one of these without knowing the list of ingredients, you’d never guess that they are made with whole wheat flour. In fact, of all the cookies in my recent baking memory, these are probably in the top 10.
These cookies are everything I love about oatmeal cookies – lots of oats, brown sugar, and cinnamon. For some added interest and crunch, I tossed in some toffee chips and toasted almonds. Pretty tasty, if I do say so myself!
Ingredients
- 1 & 1/4 cups whole wheat flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 & 1/2 cups old-fashioned oats
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- 1/2 cup toffee chips
- 3/4 cup chopped almonds, toasted
Instructions
Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
Whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
Beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
Drop dough by tablespoonfuls onto prepared baking sheets. Bake for 12-15 minutes or until lightly browned. Cool on baking sheets for a few minutes. Then, remove cookies to wire racks to cool completely.
http://www.bakeorbreak.com/2012/05/toffee-almond-oatmeal-cookies/
May 21st, 2012 at 11:32 am
I thought you said amateur! These are amazing …
@nmacryni
May 21st, 2012 at 11:52 am
Mmm so tasty!
May 21st, 2012 at 2:40 pm
These sound delicious.
May 21st, 2012 at 7:30 pm
I LOOOOOOOVE toffee!!! Where’s the recipe???
May 21st, 2012 at 8:57 pm
Laura, there’s a link to the recipe above the top photo.
May 21st, 2012 at 10:21 pm
They sound delicious — are they chewy?
May 22nd, 2012 at 7:01 am
Courtney, they are a little crispy on the outside, and chewy on the inside!
May 24th, 2012 at 8:16 am
YUM! gorgeous photos too!
May 21st, 2013 at 1:12 pm
Looks delicious! Do you replace whole wheat flour with equal amounts of AP flour? Have nothing against whole wheat, just don’t want to add another flour to my already large collection!
May 21st, 2013 at 4:12 pm
Hi, Lorry. You can substitute all-purpose flour, but you may need to reduce the amount of flour. I’ve not tried the substitution in this recipe, so I can’t give you a definitive answer. I would suggest to add all but a couple of tablespoons of flour and then decide if your dough needs the remaining flour.