Fresh milled flour cookies

Chocolate Chip Oatmeal Cookies with Coarsely Ground Oats

Ingredients

• 1 cup (about 120-130g) soft white wheat berries, milled into fine flour (yields ~1.5 cups flour)
• 1 cup (about 100g) oat groats, coarsely ground (yields ~1.25 cups coarse oats, not flour)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional, for warmth)
• 1 cup (2 sticks) unsalted butter, softened (plus 1-2 tbsp extra if dough is dry)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup rolled oats (reduced from 1.5 cups for balanced texture)
• 1-1.5 cups chocolate chips (adjust to your liking)
• Optional: 1-2 tbsp milk (if dough needs more moisture)
• Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

1. Mill the Grains:
   • Set your Mockmill 200 to a fine setting for the soft white wheat berries (120-130g, yielding ~1.5 cups flour). Switch to a coarse setting for the oat groats (100g, yielding ~1.25 cups coarse oats—aim for a cracked, gritty texture, not flour).
2. Combine Dry Ingredients:
   • In a bowl, whisk together the milled wheat flour, baking soda, salt, and cinnamon (if using). The coarse oat groats will be folded in later, not mixed here.
3. Cream Butter and Sugars:
   • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes). Coarse oats absorb less moisture, so this step ensures richness.
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
5. Mix Wet and Dry:
   • Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
6. Add Oats and Chocolate:
   • Fold in the coarsely ground oat groats, rolled oats, and chocolate chips (and nuts, if using). If the dough feels too dry or crumbly, add 1-2 tbsp softened butter or milk. If it’s too sticky, sprinkle in 1-2 tbsp more wheat flour.
7. Chill the Dough (Optional):
   • Chill for 30 minutes to an hour for thicker cookies. The coarse oats might make the dough spread more, so chilling helps control that.
8. Bake:
   • Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 11-13 minutes, until edges are golden and centers are slightly soft. The coarser texture may need the extra minute or two.
9. Cool and Enjoy:
   • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They’ll be hearty, chewy, and packed with fresh oat flavor.

Notes

• Texture: Expect a rustic, chewy cookie with distinct oat bits, less uniform than with fine oats.
• Adjustments: Check dough consistency after adding the coarse oats—add liquid or flour as needed.
• Storage: Store extra milled wheat flour in the fridge or freezer; coarse oats can stay in an airtight container for a few weeks.

Enjoy your hearty, homemade cookies! Let me know what you think!