Sprouted Oatmeal Raisin Cookies

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Sprouted Oatmeal Raisin Cookies
Yield: 3 1/2 Dozen

Unlike almost every cookie known to man-kind, these cookies are best once cooled. Actually, they are the BEST after a good night’s sleep. The maple crystals seem to settle in and go from a bit chewy to soft and delightful. This trait makes them a great “gift” cookie, since they simply get better with age. Keep a close watch on the measurements below – the sprouted pastry (soft white) measurement is 1 1/4, while the sprouted bread (hard red) and oats are 1 1/2. Just didn’t want to trip you up there. To learn how to soak and dehydrate oats, visit the technique of Really Healthy Granola.

1 cup butter, at room temperature
1 cup maple crystals
1 cup sucanat
2 pastured eggs
1 tsp vanilla
1 1/4 cups sprouted fresh-milled whole-wheat pastry flour
1 1/2 cups sprouted fresh-milled whole wheat bread flour
1 1/2 cups soaked & dehydrated oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup raisins, roughly chopped

Preheat oven to 350˚. Locate a non-stick cookie sheet or line a regular cookie sheet with parchment paper. In a large bowl with an electric mixer, with speed traveling from low to medium, cream together butter, maple crystals and sucanat to make a grainy paste. Add eggs and vanilla; beat well. Add both flours, oats, baking soda, baking powder and sea salt. Using the electric mixer, gradually blend dry ingredients into the creamed butter mixture. Add raisins. Mix again to combine. Using a 1″ cookie scoop to increase uniformity, form dough into balls and place 2″ apart on a prepared cookie sheet. Dipping the ice cream scoop into a cup of ice water facilitates the release of the dough. Bake in batches for 12 minutes, until bottoms turn nicely browned. Allow each finished pan to rest 2-3 minutes before removing them to a cooling rack.

One comment

  • Dee

    awesome cookies! My diabetic husband thanks you! :oD

    August 15, 2014

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