Farm-style oatmeal cookies were my favorite cookies to eat growing up. At that time, neither my family nor I were aware of the harmful effects of many of the ingredients. I have adapted a Betty Crocker recipe that is much healthier than the original version! For example, we used Crisco or shortening in the recipe when we should have used pastured lard or butter. We also used white sugar, imitation vanilla, table salt and store bought processed/powdered buttermilk! Thankfully, all of these ingredients can be replaced with their real food counterparts.
Another problem with the original recipe is even though we would use whole wheat flour to make the recipe, the flour we used was from the store and had most likely gone rancid long before we bought it. It is vital when using flour in your recipes to use freshly ground flour as it will turn rancid soon after it is ground and most or all of the nutrients are lost within a few days. Sprouting grains increases the nutrients in them, so I highly recommend using sprouted flour. The last difference between the original Betty Crocker recipe and my modified recipe is that the dough is going to be soaked. The benefit of soaking grains like oats and wheat in an acidic medium is many of the anti-nutrients will be deactivated.
- 2 cups sucanut
- 1 cup lard or grass fed butter, room temperature
- ½ cup cultured buttermilk
- 1 teaspoon real vanilla
- 4 cups rolled oats
- 1 ¾ cup sprouted whole wheat or einkorn flour
- 1 teaspoon aluminum-free baking soda
- ¾ tsp sea salt
- ½ cup organic raisins or homemade or soy-free chocolate chips (optional)
- In a saucepan, dissolve sucanut with lard or butter on a low heat.
- Pour oats, flour, baking soda and sea salt into a large bowl. Mix evenly. After dissolving the sucanut with the butter, mix with dry ingredients. Add butter milk and vanilla to the mixture and mix evenly. Form dough into a ball. Cover dough with greased plastic wrap or wax paper to ensure dough doesn’t dry out. Cover bowl with a kitchen towel and secure with a rubber band. Leave on the counter for 12-24 hours.
- After the soaking period, the dough is ready to be cooked. Preheat oven to 375°. Mix in optional raisins or chocolate chips. Grease cookie sheet with butter, lard or cooking fat of choice. Shape dough into one inch balls. Place onto greased cookie sheet. Leave plenty of space in between each ball, about three inches. Flatten cookies with bottom of glass dipped in water. Bake for 8-10 minutes, until golden brown. Remove cookies from sheet immediately after taking out of the oven. Enjoy!