Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 2, 2007 05:42 AM

March's Cookie of the Month

I finally got the King Arthur Whole Grain baking book last week from the library, and I really wanted to try something from it this month. Stretching it a bit, but I wanted something with oats for the luck o' the Irish this month too! :-) I tried the All Oats, all the Time! cookie recipe, and it really turned out great! Minimal butter, no flour, and really not a ton of sugar either. They are chewy and light, and I think my husband's grandma will really like them. They kind of remind me of the flavor of an oatmeal date cookie like my great grandma used to make. Word of warning if you make these: chill the dough for at least an hour, and I even chilled them after I put them on the cookie sheet. The dough is extremely moist and they spread quite a bit.

Full Cookie of the Month story here:
December's Cookie:
January's Cookie:
February's Cookie:

Picture attached, and I just had to share my new toy that my dad made me!! ;-) He made me this beautiful kitchen cart and just brought it to me this weekend! I think it's already made my cooking better!

  1. Click to Upload a photo (10 MB limit)
  1. Those sound like great cookies. I still haven't cooked anything out of that book, so maybe I'll start with these.

    That cart is absolutely beautiful. What an incredible gift. You'll have that for years and years to come.

    1. that cookie sounds great! can you post the recipe or at least paraphrase? or am i being dense and it's on the website? i do love a great oatmeal cookie which is lower in fat and sugar, both! Yum! thanks for posting and for the nice shots of your new cart! Your dad's a champ :)

      4 Replies
      1. re: brownie

        I'll post it tomorrow- I've got a hot date with my husband tonight! ;-)

        1. re: Katie Nell

          you rock! thank you. went on their site to search for it, but no dice, though spotted a few other yummy recipes to try. have fun tonight :)

          1. re: Katie Nell

            hi Katie,

            I had someone pass this recipe to me and since you're looking for a healthier cookie, you might try it.

            The Spot Natural Food restaurant' is a much loved vegetarian restaurant in Hermosa Beach, southern California. They published a cookbook with their customers' favourite recipes. It's been altered by the person who sent it to me so that it's vegan, and 'healthier'.

            1 cup of sunflower oil or canola or safflower oil
            1 cup of honey or other sweetener, I use raw cane sugar because the granules stay intact leaving a slight crunch
            2 1/2 cups rolled oats
            1 tsp baking powder
            1/3 cup of sunflower seeds
            1/3 cup of sesame seeds
            1/4 cup water or coconut milk
            1/2 cranberries or chocolate chips depends on your needs ; )
            2 scoops of Hemp Pro, Mum's Original Powdered Hemp Protein

            Cream oil and sweetener together. Add the remaining ingredients, and mix well. Should make an easy to assemble golf size ball, if it's a wee bit dry add a bit more water or coconut milk. Place on a cookie sheet, and flatten out with the back of spoon or fork. Bake at 350 for 12-17 minutes. Very tasty and healthy the hemp.

            If you're grandma is not into very healthy I did take this recipe from Canyon Ranch. Here's the link from the food network. They are tasty like a regular chocolate chip cookies but lower in fat.

            1. re: Janine

              Thanks for the recipes Janine- I will add them to my growing healthy cookie selection!

        2. Well, we ate several of these on the way to the Clapton concert (my hot date!) and I liked them even more the second day. I wonder if they wouldn't benefit from a little less sugar and a little less vanilla, but my husband says to leave them alone!

          All Oats, All the Time
          makes 42 cookies

          2 cups (6 1/4 oz.) quick cooking notes (or it says you can use old-fashioned rolled oats and ground them in the food processor for a few quick pulses, which is what I did.)
          3/4 cup (2 3/4 oz.) coarsely chopped pecans or walnuts (I used what I had, which was scant 3/4 cup walnuts and the rest almonds.)
          1 1/2 t. cinnamon
          1 t. baking powder
          1/4 t. salt
          4 T. unsalted butter
          3/4 cup packed light or dark brown sugar
          1/4 cup granulated sugar
          2 large eggs
          1 T. cider vinegar
          2 t. vanilla extract

          Heat oven to 375 degrees F. Add oats, nuts, cinnamon, baking powder, and salt to a food processor and process until the nuts are chopped fine and everything is combined well. Combine the butter and two sugars and beat until smooth. Add the eggs and beat until incorporated. Add the vinegar and vanilla and stir to combine. Add the oatmeal mixture and stir until incorporated well. This is where I would chill for an least and hour. Drop dough by teaspoonfuls on to parchment lined baking sheets. You can see how much they spread in my picture, so I would space them pretty far apart. I would let them chill again for at least 15 min. once on the cookie sheet, but maybe your dough will be stiffer than mine was. Bake until the edges are lightly browned, about 14 min. I let mine cool completely on the baking sheet because I think it produces a softer cookie (which grandma likes!). They say to let cool for 5 min. on the pan and then transfer to a rack. (Note: We aren't super crazy about walnuts a lot of times, but they really didn't have a too walnut-y taste.)

          1 Reply
          1. re: Katie Nell

            Katie Nell, thanks! Those sound really good. I can see why you might put in less sugar, even though they're healthy, there's still a whole cup of sugar. Interesting that there's no flour at all--yes, i guess i could've figured that out by the name but I didn't think literally only oats!-- and that's baking powder not soda. Hmm. Definitely going to give them a try soon!
            Thank you!