Toasted Flour Cookies Recipes

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

TOASTED-FLOUR COOKIES

Steps:

• Preheat oven to 350 degrees. Spread 1 3/4 cups flour in an even layer on a rimmed baking sheet. Bake, stirring occasionally, until flour is a light caramel color and smells slightly nutty, 30 to 40 minutes. Let cool completely.
• Pass egg yolks through a fine sieve into a large bowl. Add sugar, both butters, and remaining 1 tablespoon flour; mix until well combined and a dough forms. If dough doesn't hold together, add water as needed, a little at a time. Transfer dough to a piece of parchment; roll into a log about 1 3/4 inches in diameter. Refrigerate at least 2 hours and up to overnight.
• Slice log into 1/2-inch-thick rounds; transfer to parchment-lined baking sheets, spacing 1 inch apart. Brush with egg wash and sprinkle with ginger or cinnamon, if desired. Bake, rotating sheets halfway through, until cookies are golden brown around edges, 12 to 16 minutes. Transfer sheets to wire racks; let cool completely.

FRENCH TOAST COOKIES

Steps:

• In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 375°. Place remaining sugar in a shallow bowl. Shape dough into 1-3/4-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are golden brown, 11-13 minutes. Remove from pans to wire racks to cool.

TOASTED OATMEAL COOKIES

Steps:

• In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool.

TOASTED OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.
• Mix brown sugar, butter, vanilla and egg in large bowl. Stir in oat mixture and remaining ingredients.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Cool slighty; remove from cookie sheet. Cool on wire rack.

TOASTED-FLOUR SABLéS

Steps:

• Place a rack in middle of oven and preheat to 450°F. Sprinkle flour evenly over a rimmed baking sheet and toast, stirring often once top layer of flour browns, until all flour is golden, 10-15 minutes (flour will burn quickly, so check often). Let cool, then sift into a medium bowl and whisk in egg yolks and salt.
• Using an electric mixer on medium speed, beat butter and sugar in a medium bowl, until pale and fluffy, about 5 minutes. Reduce speed to low and add flour mixture plus 2 Tbsp. water; mix just until combined (mixture will look crumbly but will hold together when pinched). Transfer dough to a sheet of parchment paper and form into a 12" log. Tightly roll up in parchment, then wrap tightly in plastic. Chill until firm, at least 4 hours.
• Preheat oven to 400°F. Slice a little dough from both ends of log to square off; unwrap and slice dough 1/4" thick. Place on rounds on parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets halfway through, until edges are golden but centers are still pale, 10-12 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
• Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.