The Pioneer Woman Tasty Kitchen
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Multigrain Snickerdoodle Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

All the taste of your favorite snickerdoodle with the added goodness of whole grains.

Ingredients

  • ¾ cups Butter
  • 1-½ cup Sugar, Plus 1/4 Cup For Cinnamon Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • 1-¾ cup Rolled Whole Oats, Ground For 45 Seconds In A Blender
  • 1 cup Barley (or Spelt) Flour
  • ¾ cups Whole Wheat Pastry Flour
  • 2 teaspoons Cinnamon

Preparation

1. Heat oven to 350 degrees. Prepare cookie sheets by greasing with oil or lining with parchment or a silicone liner.
2. Beat the butter in the bowl of a mixer. Add the 1 1/2 cups sugar, baking powder, salt, and vanilla and cream together with the butter. Add the eggs and mix well, scraping the sides.
3. Add the three different flours (oat, barley or spelt, whole wheat) and beat until thoroughly mixed.
4. In a small bowl, combine the cinnamon and remaining 1/4 cup sugar. Shape the dough into 1-1/2-inch balls, drop into the cinnamon-sugar mixture and coat completely.
5. Place on the prepared cookie sheets. Use the bottom of a glass or cup to slightly flatten each dough ball before placing them in the oven.
6. Bake for 8-10 minutes. Cool on a wire rack.

Makes 2-1/2 dozen cookies.

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simoneandherkitchen on 2.23.2011

I am a big fan of baking with spelt or other whole grains. These were absolutely delish and I will now keep these on my favorite cookie list! I didn’t use the whole mixture of cinnamon & sugar but I rolled my cookies in the mix and they are glazed perfectly. Thanks!

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