Giant, Chewy Rolled Grain Cookies

Yield: Makes 2 9-inch cookies

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vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat your oven to 375° F.

Cream the butter with the brown sugar. Combine the egg with the milk and vanilla and beat into the butter until creamy.

Combine the flour, soda, baking powder and salt and fold into the batter. Stir in the rolled grains.

Line 2 9-inch cake pans with a circle of parchment and lightly oil the parchment. Spread a thin layer of cookie batter over each (about 1/4-inch thick). Bake until golden and puffed, about 15 to 18 minutes.

With the tip of a paring knife, cut around the outer edge of the cookie to loosen it from the pan. Cool for 5 minutes and invert onto a sheet of parchment. (This is so the cookies won't stick as they cool and will be easier to handle.) Remove the parchment. Let the cookies cool completely before handling them as they will be quite tender.

This cookie recipe was created to go with the One Giant, Fresh, Organic Strawberry Ice Cream Sandwich recipe.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show aired on April 25, 2009

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cookies, oats

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