Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
Makes approximately 3 dozen cookies
1/2 pound (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
2 cups sifted whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons milk
2 cups quick cooking rolled oats
1. Preheat the oven to 350 degrees F. Lightly oil a baking sheet.
2. In a large bowl, cream together the butter and brown sugar, then beat in the eggs one at a time, scraping down the sides of the bowl as needed.
3. In another bowl sift three times the flour, salt, baking soda, and spices. Add half the flour mixture to the butter mixture, then half the milk, whisking to incorporate. Repeat with the rest of the flour and milk. Gently fold in the oats.
4. Drop the dough by rounded tablespoons onto the prepared cookie sheet, about 2 inches apart. Bake until the cookies are golden brown, but the centers are still soft, about 10 minutes. Transfer to a wire rack to cool.
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