Compost Grain Cookies

 

Compost Grain Cookies

Makes about 32 cookies, depending on how large you make them

 

Ingredients

2 sticks unsalted butter, softened

1 cup brown sugar

½ cup granulated sugar

2 eggs

1 ½  teaspoon of vanilla, optional

1 ½ cup of flour, preferably 1 cup all purpose and ½ cup whole wheat

1 teaspoon of baking soda

½ teaspoon of salt 

3 cups of rolled oats

1 cup bittersweet chocolate chips or a bar, chopped into pieces

 

Compost add-ins *choose the ingredients you like the best, up to about 1 cup total

Seeds:  raw pumpkin seeds or sunflower

Coarse grains: coarse cornmeal, polenta or quinoa

Small grain or small seeds: millet, poppy seeds, flaxseed

Crackers: crushed graham cracker, crushed pretzels

Dried fruit: raisins, cranberries, cherries, apricots

 

Preparation

  1. Preheat oven to 375 F. 
  2. Using a hand mixer or stand mixer, beat butter and both sugars until creamy, about 5 minutes.
  3. Add eggs and vanilla, if using, and beat well.
  4. In a separate bowl, mix flour, baking soda, and salt.
  5. Add flour mixture to creamy butter mixture and mix well.
  6. Add oats, chocolate, compost add-ins and fold in well.
  7. Spoon dough onto cookie sheet three inches apart,  about 2 tablespoons of dough per cookie.*See note for storage tip
  8. Bake for 10-12 minutes, until golden brown around the edges and still a little soft in the middle.

 

Storage Tip

If you don’t want to bake all the cookies at once, scoop some onto a cookie sheet or plate, then freeze until solid and transfer to a freezer safe container/ziploc bag until you are ready to bake. They may take a few extra minutes to bake from frozen.

 

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