In my ongoing quest for good whole wheat flour cookies, I have also headed into the realm of oatmeal. I love the texture of oats, but don't really like using the quick oats, and don't like when cookies are too sugary tasting. This recipe turned out great. The dark sugars and molasses work well with the oats and whole wheat flour too - making a very rich robust chewy cookie (lots of flavor) that is soft fresh out of the oven and yet doesn't fall apart when stored. Even my 5 year old who doesn't like seeds or chunks in his food ate some - they smell so good!
::dark oatmeal cookies::
1 3/4 cup steel cut oats (not quick oats)
3/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1 1/4 stick butter, softened
1/3 cup packed dark brown sugar
1/3 cup turbinado (or granulated) sugar
1/2 tsp vanilla
1 Tbsp molasses
Mix together dry ingredients in a bowl. Set aside. In a mixer/Kitchen Aid, mix together sugars and butter until creamy. Add in egg, molasses, and vanilla - mixing a little in between each addition. Scoop in the dry ingredients from the bowl a bit at a time on low-med until all incorporated.
On a lined cookie sheet drop 1-2 tablespoon sized balls a few inches apart. Put into a pre-heated 375º oven (middle rack) for 10-11 minutes until golden brown! If you like them softer, pull out a minute early - if they are going in a cookie jar, leave them in the full time. Let sit on pan for 1 minute before transferring to a cooling rack.
Even a little bit of good quality molasses is a good thing. In addition to providing quickly assimilated carbohydrates, blackstrap molasses can increase your energy by helping to replenish your iron stores - blackstrap molasses is a very good source of iron. Blackstrap molasses is also an excellent source of manganese and copper and a good source of iron, calcium, vitamin B6, potassium, selenium and magnesium.