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KeepItSimpleAnnaSue

Crumble Copycat Oatmeal Cookies with Fresh Milled Flour

These crumble copycat oatmeal cookies with fresh milled flour are absolutely delicious! The whole rolled oats, fresh milled flour, and butter, combine to give you an unforgettable flavor.
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Prep Time 15 minutes
Cook Time 8 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • ¾ cup butter/tallow mixture (just fill a measuring cup ¾ of the way full..½ butter & ½ tallow)
  • ½ cup packed brown sugar
  • ½ cup white granulated sugar
  • 1 egg, room temperature
  • ½ tsp. vanilla extract
  • 225 g. freshly milled soft white wheat (or 1½ cups all-purpose flour)
  • 1 tbsp. cornstarch
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • 1½ cups whole rolled oats (not quick oats)

Equipment

  • grain mill

Method
 

  1. Preheat your oven to 350°.
  2. Line your baking sheet with parchment paper.
  3. In a large bowl, cream together the butter/tallow mix, sugar, and brown sugar for 4 minutes. Scrape down the sides of the bowl when needed.
    Note: You can use all butter if you don't have tallow.
  4. Add in the room temperature egg and ½ tsp. vanilla extract. Cream for 1 minute. Scrape down the sides when needed.
  5. Mill 225 grams of soft white wheat berries. If you don't have a mill, just use 1½ cups all-purpose flour.
  6. In a large bowl, combine the fresh milled flour, cornstarch, salt, baking powder, cinnamon and nutmeg.
  7. Stir the flour mixture into the wet ingredient mixture by hand until just combined.
  8. Stir in the whole rolled oats until combined.
  9. Scoop the dough by rounded spoonfuls onto the prepared baking sheet.
  10. Bake for 8 minutes.
  11. Take them out of the oven and let them sit for 5 minutes. They will continue to set up since the pan is still hot.
  12. Put on a wire rack to finish cooling and enjoy!