Ingredients
1/2 cup unsalted butter, softened
3/4 cup raw cane sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1 & 3/4 cup spelt flour
1 & 1/2 cups quick cooking oats
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 cup milk
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Preheat oven to 350 F. Mix together the dry ingredients (flour, oats, salt, baking powder, and cinnamon) and set aside. Cream together the butter and sugar on medium speed until pale and fluffly, 2-3 minutes. Mix in the egg and the vanilla extract. Turn mixer down to low and slowly add in the dry ingredients (alternating with the milk). Stir in the dried fruit until just combined. Use a spoon or cookie scoop to drop onto parchment lined baking sheets and bake for 14 minutes, just until they are set. Cool on wire racks and enjoy!
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Achievable elevated desserts — laminated doughs, cakes, custards
Mill whole grains into flour — wheat, corn, rice, spelt
Science-driven American baking — cookies, pies, cakes with precision
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry