Tuesday, April 5, 2011

A Week of Whole Grain Baking, Day 4: Multigrain Snickerdoodles

As previously mentioned, we had an in Shabbat this past weekend, and even though I didn't bake on a large scale for the girls, that didn't stop me from getting in the kitchen. One of the things I made was these Multigrain Snickerdoodles. It seems Whole Grains take very well to cookies, so when I saw these classic cookies made over with a twist, I set out to making them. The fact that the dough needed to have an overnight chill really appealed to my do-ahead nature, allowing me to check something else off my to-do list. Just like their white flour counterparts, these old-fashioned, classic cookies are, as one of my girls called them, Cinnamon French Toast Cookies. Heavily coated with cinnamon-sugar, these cookies are quite comforting. My only problem is, they turned out crunchy instead of soft. Mind you, this deterred no one from eating them, but I think I would try underbaking them more or adding a drop of corn syrup. This version is just as good if not better than the white flour ones, so I definitely would make this version over those for the benefit of the whole grains. That's assuming I dig myself into a hole again by buying more flours than I can handle....

Multigrain Snickerdoodles
adapted from Whole Grain Baking

3/4 cup unsalted butter or margarine
1 1/2 cups sugar
2 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1 tbsp milk
2 eggs
1 1/3 cups oat flour
1 cup barley flour
3/4 cup whole wheat flour

1/3 cup sugar
1 tbsp ground cinnamon

The day before baking, place the margarine, sugar, baking powder, salt and vanilla in a large bowl.
Cream well.
Beat in the milk and eggs,
scraping down as needed.
Add the flours,
and beat to combine, scraping down the bowl as needed. Refrigerate overnight. The next day, combine the cinnamon and sugar in a bowl or container. Scoop dough balls and toss in the cinnamon sugar.
Preheat the oven to 350. Flatten the dough balls with the palm of your hand.
Bake the cookies for about 12-14 minutes. Underbake slightly for a softer cookie. Cool on wire rack. For a softer cookie, place in an airtight container right away. For crisper cookies, let sit overnight before transferring to a container. 

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