[posted by Ann]
Having withdrawal pangs from the previous week’s triple ginger cookies, but not enough powdered ginger left for another batch, I turned to oatmeal cookies, using a blend of 3 different flours, 3 different shortenings, and 3 different sweeteners, along with grated orange zest and dark chocolate chips. The results were equally addictive. This recipe is based on "Big and chewy oatmeal raisin cookies," from the Cooks Illustrated Cookbook. (But mine were a crispy medium-size, with chocolate chips instead of raisins.)
Preheat oven to 350
Line metal or ceramic baking sheet with parchment paper
Mix the dry ingredients in bowl:
¾ cup flour mix—I used ½ cup whole wheat pastry flour, ¼ cup all purpose flour, and 2 tablespoons spelt flour
1 tablespoon ground almonds or almond flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon nutmeg
Cream the shortening and sugars, using an electric mixer (hand or stand) in a larger bowl at medium speed:
4 tablespoons butter
3 tablespoons coconut oil
1-tablespoon olive oil
¼ cup turbinado sugar
¼ cup coconut sugar
1-tablespoon dark (grade B) maple syrup
When shortening and sugars are well-blended and creamy, beat in one egg and mix until incorporated. With the mixer at low speed, slowly add the dry ingredients until just combined, don’t over mix.
Stir in the final additions by hand, using a Swedish whisk or rubber spatula:
1-1/2 cups old-fashioned rolled oats,
¾ cup bittersweet chocolate chips (I used 70% ),
grated zest of one orange plus (optional) a scant ½ tsp minced candied orange zest (added because I had homemade candied peel already).
Forming the cookies:
Drop 1 tablespoon-size balls of dough about 2 inches apart, they will flatten and spread. Bake until starting to darken around the edges, about 24 minutes. If browning unevenly, turn the pans halfway through. Cool on baking sheet for a few minutes before transferring to a board or rack. The cookies will firm and become crisp.