I was at the supermarket a few days ago and I saw some 5-grain cereal in the bulk bins. I immediately thought about how great it would be as a substitute in an oatmeal cookie. I quickly grabbed a bag and purchased a few scoops. I also picked up some golden flax seed and desiccated coconut (the grated, dried, and sweetened - and sometimes unsweetened - fresh meat of a mature coconut).
Next I needed to find a recipe to suit what I had in mind. I decided to have a quick look in my new favorite cookbook, Flour by Joanne Chang, hoping for a starting point. Of course I wasn't disappointed and found a recipe called Chunky Lola Cookies (page 110), and this is what I intended to make substituting the 5-grain cereal for the rolled oats, but this is not what I ended up with. I don't know why but I have trouble sticking with the recipe written in front of me. My brain tends to go into overdrive and I keep thinking about other ingredients that would make a great addition to the recipe. The end result is a completely new recipe.
This original Flour recipe had rolled oats, pecans, bittersweet chocolate, and shredded coconut. The new recipe ended up with 5-grain cereal, banana, macadamia nuts, golden flax seed, desiccated coconut, and white chocolate chips. Completely different but still delicious. I did put the dough in the refrigerator for three hours to firm up a bit. I think it would have been even better had I left it there a little longer (or even overnight as the original recipes recommends) because as you are scooping the cookies the dough quickly becomes quite soft and sticks to your hands as you slightly flatten them.
When family and friends tried them there was some debate over whether they tasted more like a cake, a scone, or a cookie. My daughter said that they tasted like a scookie - a cross between a scone and a cookie - so that is what I called them. They are delicious on their own, but become decadent when you dip them in ganache.
(Printer Friendly Recipe)
- ½ cup plus 3 tablespoons butter, softened
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 bananas, cut into chunks
- 3 cups all purpose flour
- 1 cup 5-grain cereal
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
- 1 cup desiccated coconut
- 1½ tablespoons golden flax seeds
- Preheat the oven to 350°F.
- Line sheet pans with parchment paper or Silpats.
- Using a stand or hand-held mixer, cream together the butter and sugars until light and fluffy.
- Add the vanilla and eggs and mix an additional 2 to 3 minutes until well combined.
- Add banana and mix until roughly broken up.
- In a separate bowl combine the flour, 5-grain cereal, baking soda, salt, white chocolate, macadamias, coconut, and flax seed.
- On low speed, slowly add the flour mixture to the butter mixture and mix until the dry ingredients are completely incorporated and the dough is evenly mixed.
- Place the dough in the refrigerator overnight, or at least 3 to 4 hours before baking.
- Using an medium cookie scoop drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie with the palm of your hand.
- Bake 20-25 minutes or until golden around the edges and slightly soft in the center.
- Cool the cookies on the baking sheet for about 20 minutes, before transferring them to a wire wrack to cool completely.
- Once cooled dip half of each cookie in ganache, if desired.