Not too healthy but pretty darn delicious cookies!

 

Why is it that the things that taste delicious are also the worst for us? Each one of these cookies is filled with fat.....and that's what makes them so good. They are even better if dipped in melted chocolate (dark), butterscotch or caramel. The process is a little complicated as I use both a stand mixer as well as a food processor, but the results are better that way. The yield is between 18-20 3 1/2 inch by 1/4 inch thick. Like medicine, I prescribe myself just 1 daily! These are crisp, crunchy cookies, not soft and chewy!

 

2 cups old fashioned rolled oats

1 cup puffed millet

2 cups all purpose flour

1/2 cup Durum Atta flour

½ cup oat bran

½ cup granulated sugar

½ cup dark brown sugar

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon ground cloves

2 tablespoons Golden syrup

1 teaspoon salt  (if no salt restriction)

1/2 teaspoon baking soda

1 teaspoon vinegar

1 teaspoon vanilla

½ cup unsalted butter , cubed

1 cup vegetable shortening

½ cup boiling water

Thick cut oats for rolling (if desired)

 

 

Instructions

1.    Preheat oven to 400 F or 375 degrees F if using convection oven.

2.    Combine all dry ingredients in a large stand mixer bowl except 1 cup flour, sugars, vinegar, vanilla, golden syrup, butter and shortening. Place those ingredients in a food processor and blend until whipped and smooth looking.

3.    Set up the stand mixer with a dough hook. Combine the mixture from the food processor bowl with that in the stand mixer and use the dough hook to combine the two. Add the boiling water at this stage and the mixture will come together as a dough. Turn off the mixer and remove the bowl. Form the dough into a ball with your hands then let it sit for about 10-15 minutes so that the oats can absorb any excess liquid. You should not have to add more oats or flour to bring the dough to the correct consistency where it can be handled.

4.    Prepare two large cookie sheets with parchment paper. Use an egg ring and shape ¼ cup of cookie dough, pressing it into the ring sitting on the parchment paper until ½ full (the rings are usually 3 ½ inches round and ½ inch high, so half full gives you a ¼ inch thickness.)

5.    If desired, generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough

6.    Bake for 12-14 minutes, or until golden. Remove from oven. Cool for 10 minutes, turn over cookies using an egg lifter. Return to oven and bake for another 5-6 minutes. Remove from oven and cool for 10 minutes. Discontinue convection mode and reduce oven temperature to 250 degrees F in standard mode. Return cookies to oven and leave cookies to dry out for another hour in oven. Turn off oven and leave cookies in oven until it has cooled.

7.    Place cookies on a cooling rack (do not leave on the parchment paper). Store in an airtight container. Makes 18-20 3.5 x 0.25-inch cookies