The ginger snap meets the snickerdoodle in this scrumptious cookie.
A couple of days ago I was craving a good cookie. I shuffled down to the kitchen and started pulling ingredients out of the cabinets. I wanted a nutty, dark, toasty cookie with lots of flavor. I toasted whole wheat flour, oats and walnuts in the oven, and ground them into a flour.
I browned a little butter… of course. Don’t I always?
Someday on my grave it will say, “Here lies Emily. She liked to brown butter.”
I incorporated the nutty flour and browned butter into a cookie dough, along with brown sugar, molasses, egg, leavening, spices and crystallized ginger.
After a quick chill, the dough gets rolled into balls, coated in cinnamon-sugar and baked. I really can’t think of a more delicious cookie right now. These are so good! Soft, chewy, spicy and sweet.
Ring in the new year with a gingerdoodle! I hope you all have a Happy New Year! Thanks for reading Sugar Plum in 2011. I really appreciate it!
1 1/2 cups whole wheat flour
1 1/4 cups old fashioned oats
3/4 cup walnut halves
6 tablespoons unsalted butter
3/4 cup brown sugar
3 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon, divided use
1 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 cup finely chopped crystallized ginger
1/4 cup granulated sugar
Heat oven to 350 degrees F.
Evenly place flour, oats and walnuts on a large cookie sheet; bake 10-12 minutes, or until ingredients are lightly toasted and fragrant.
Melt butter in a small saucepan over medium heat. Cook 2-3 minutes, whisking frequently, until butter foams and starts to turn light golden brown. Transfer butter to a large mixing bowl.
Add brown sugar and molasses to mixing bowl. Mix together, using a mixer on medium speed, until well combined and creamy. Beat in egg until well combined. Beat in vanilla, baking powder, baking soda, salt, 1 teaspoon cinnamon, ground ginger and clove until well combined.
Process flour, oats, walnuts and crystallized ginger in a food processor until finely ground. On low speed, beat dry ingredients into wet, until just combined. Chill dough in refrigerator for 30 minutes.
In a small bowl, stir together additional 1 teaspoon cinnamon and granulated sugar until combined. Roll tablespoons of dough into balls, and roll balls in cinnamon-sugar until well coated. Place balls on cookie sheets, spacing about an inch apart. Bake 10-12 minutes or until crackled and crisp.
Cool 1 minute before transferring to wire racks to cool completely.
Makes 3 dozen cookies