Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour

Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour

First of all I need to take a moment to show my appreciation for being Freshly Pressed yesterday.  I am completely honored, humbled, and overwhelmed by this.

If you are a new follower to my site, I want to say “Welcome!”  I also want to take the time to visit each and every one of your blogs.  Just bare with me.  It will just take me some time to get to everyone. With that being said, here we go with installment #2 of my “Cookies Are The New Cupcake” Series.

Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour

My sous chef, Wyatt

One of the things I promised when I started this series was to be informative about the science of baking.  So I wanted to focus on different kinds of flours in this post.  In my last recipe “Soft and Fluffy Blueberry and Lemon Cookies” I used cake flour.  This brought up a lot of questions about different kinds of flours and how they can be substituted for each other.

Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour

The whole reason I used cake flour in my last recipe was to create the kind of texture I was looking for: which was light, fluffy, airy, and soft.  That being said, other flours can be used in substitution, however, the texture will be somewhat different.

All-Purpose Flour is obviously the most well known and used flour.  There is no leavening agent added (unlike self-rising flour) and it has a moderate protein content.  The reason protein content is important when determining what kind of flour to use in relation to texture is because the protein creates gluten when mixed or kneaded in the dough.  The higher the gluten content the more chew there will be to the baked good.

Bread Flour has the highest protein content of any of the flour we will talk about here.  In a recent post I developed a recipe for Chewy Chocolate Chip Cookies.  Bread flour was used here to create more chew due to more gluten.  You can substitute bread flour for all-purpose flour cup for cup.  Just remember the texture will be more chewy than with all-purpose flour.

Cake Flour has the lowest protein content which is why it is most commonly used in cakes.  Cake flour produces the tender crumb we desire in cakes.  Because of the low protein content, cake flour also weighs less than all-purpose flour.  When substituting cake flour for all-purpose flour add 2 tbsp per cup.

Self Rising Flour is nothing more than all-purpose flour with baking powder and salt already mixed in.  I once used self rising flour in my cookies because I purchased it by accident and could not figure out why my cookies tasted so salty.  After researching I learned that the salt was already in the flour and I had added salt as I normally would to the batter.  I really never use self-rising flour in any recipe because I like to control the amounts of leavening and salt in my recipes.  But for your information 1 cup of self rising flour has about 1 tsp baking powder and 1/2 tsp salt already mixed in.  With this knowledge you can make adjustments as needed.  You can also use this knowledge to make your own self-rising flour if a recipe calls for it and you only have all-purpose.

Whole Wheat Flour is flour that still has the bran and germ in it, as opposed the white flour that has been refined and the bran and germ removed.  These parts of the flour have more nutrients which is why a lot of people prefer to use them over white flour.  In baking, if you want to substitute whole wheat flour for all-purpose subtract 2 tbsp per cup.  You should also know that whole wheat flour has a more rough texture than that of soft white flour due the bran.  This is why a lot of people do not prefer it.  I often use half white flour and half whole wheat if I am wanting to up the nutritious factor instead of all whole wheat because of the texture.  Though I don’t know the science behind this, I also notice that cookies with at least some whole wheat flour in them do not get as flat as those with only white flour.  This is also a reason I often use half whole wheat, to get a taller cookie.

Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour

Gluten Free Substitutions are a hot topic right now due to the increasing number of people who are discovering they are gluten intolerant or allergic.  I have to admit that I do not have extensive knowledge at this time about gluten free baking, though I have done some of it.  I want to do more research and educate myself before I tackle this topic.  I think it is a big enough topic to have its own post.  So those of you are are gluten free, hang in there with me! You won’t be ignored!

How to Substitute Different Flours in Baking

Flour Substitution Chart 

  • 1 cup all purpose flour = 1 cup bread flour
  • 1 cup all purpose flour = 1 cup plus 2 tbsp cake flour
  • 1 cup all purpose flour + 1 tsp baking soda + 1/2 tsp salt = 1 cup self-rising flour
  • 1 cup all purpose flour = 1 cup minus 2 tbsp whole wheat flour

It seemed as though whole wheat flour was an interest for quite a few people from my last post so I decided to share my base recipe for whole wheat cookies today.

Whole Wheat Flour Cookie Base Recipe

Ingredients

  • 2 cups whole wheat flour OR 1 cup plus 2 tbsp all-purpose flour and 1 cup whole wheat flour (this is how I do it.)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup unsalted butter
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract
  • mix-ins and flavorings of your choice

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and any other spices you add.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
  4. With the mixer still on, add the eggs one at a time. Add the vanilla or other flavorings.
  5. With the mixer on low speed, gradually add the dry ingredients. Stop the mixer and scrape down the bowl as needed.
  6. Fold in the mix-ins of your choosing.
  7. Use a large scoop and put rounded mounds of dough onto cookie sheets lined with parchment or foil.
  8. Bake in a 375 degree oven for 11-14 minutes, until the edges are slightly browned. Slide the cookies off the cookie sheet as soon as they come out of the oven to cool.
http://bakerbettie.com/oatmeal-and-spiced-rum-raisin-cookies-with-whole-wheat-flour/

How to Substitute Different Flours in Baking

Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour

Yield: 2 dozen large cookies

Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour

Ingredients

  • 2 cups whole wheat flour OR 1 cup plus 2 tbsp all-purpose flour and 1 cup whole wheat flour (this is how I do it.)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1 cup unsalted butter
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract
  • 3 cups old fashioned oats
  • 2 cups raisins
  • spiced rum

Instructions

  1. Place raisins in a small bowl and pour in enough spiced rum to cover them. Let them soak overnight. Strain them before adding to the cookie dough. You can also use, whiskey/bourbon, red wine, or fruit juice. The liquid allows the raisins to plump up and gives them a different flavor.
  2. Preheat the oven to 375 degrees.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
  5. With the mixer still on, add the eggs one at a time. Add the vanilla.
  6. With the mixer on low speed, gradually add the dry ingredients. Stop the mixer and scrape down the bowl as needed.
  7. Fold in the oatmeal and raisins.
  8. Use a large scoop and put rounded mounds of dough onto cookie sheets lined with parchment or foil.
  9. Bake in a 375 degree oven for 11-14 minutes, until the edges are slightly browned. Slide the cookies off the cookie sheet as soon as they come out of the oven to cool.
http://bakerbettie.com/oatmeal-and-spiced-rum-raisin-cookies-with-whole-wheat-flour/

How to Substitute Different Flours in Baking

Comments

  1. I am totally loving your scientific posts. Like I said… you’re my less annoying Alton Brown.

    Baking is the only thing that has ever made me mildly enjoy science. You’re making me want to create some cookie recipes to submit for you. Give me some time in between my dating crises to think up a really good flavor combo :)

  2. BB…AMAZING I’m so excited…really!! The attempt to snow on and off in downtown Portland OR has given me the urge to try two of your recipes today: Cardamon Pecan Swirl Bread and Pumpkin & Cinnamon Chili. Perfect day for both!!!

    Raye

  3. Great recipes and blog! Looking forward to reading more!

  4. Beautiful ! And delicious looking :) !!

  5. I saw your blog on Freshly Pressed yesterday, so I just wanted to stop by and say that I love your recipes and gorgeous food photography!

  6. I’m a new visitor from ‘freshly pressed’ and i love your blog and photos. as i recently started baking, this explanation of the different flours is lovely too. i will come back!

  7. Yummmy ! I can’t wait to use my freshly milled wheat with this recipe!
    Thanks for posting!

  8. I love your blog! I am very glad I found you, via Freshly Pressed! I haven’t tried any of your recipes yet, but I plan to in the near future! They look amazing! I also love your photography! Food is not an easy subject to shoot, but you do a great job of making it look appealing!

  9. They look sooooo good :)

  10. Yum yum!

    Hi … I have nominated your for an award. Which actually means you got it. If its not your thing, that’s ok. I just think your blog rocks! You can check it out here http://modernwomansociety.wordpress.com/2012/02/25/more-lovin-7×7-link-award/
    :)

  11. Congratulations on being Freshly Pressed! You definitely deserve the recognition.

    I really appreciate the info in this post about the flours. Thank you! The cookies look and sound heavenly….

  12. cookies look great and had no clue about the difference between flours – thanks for teaching me something!

  13. I don’t know which part I’d love best – the oatmeal, the rum soaked raisins or just it all being in cookie form. These look and sound delightful!

  14. Another great post. I have many different kinds of flour in my pantry because recipes have called for them…and now I have information so I can sub them out and use them before they get.bad, or bugs… Blueberry cookies r on my agenda for tomorrow!

  15. Looks yummy! I will definitely be trying this for the bed and breakfast menu! Thanks for the great post!

  16. Girl, you have some seriously beautiful pictures! So entertaining and inviting. It bummed me to bypass all of that incredible info on the flours :( <–made me sad. But I'm excited to see what your research comes up with in terms of gluten free flours!!! Yay. I always love learning more.

    • I am working on the research now. But I’m thinking I have a lot to learn from you on this topic! Maybe I can commission you to do a guest post….! Eh?

      • Ohgoodness, now you have me sweating! I would love to but I feel so inept at times, you know? But hey, I’m still continuously learning and I think that is the mentality you have to have in order to approach this topic, right? Anything you want, you let me know! xo, Cara

    • Don’t sweat! Take a deep breath!

      I do have some experience and a few recipes I have used in the past. It has just been a while and it is something that you obviously do more than me. Maybe I can just pick your brain, ask some questions. It is something that I would really like to be more informed about. I am going to be doing some experimenting this week.

  17. Reblogged this on finnegan2749.

  18. Oh yeah I like your blog and I’m a foodie big time. I’ve got 2 blogs. My new one is this check it out. http://biermeister27.wordpress.com/

  19. Reblogged this on perubahan10.

  20. I adore how you have this science explanations! will be sure to inform you if i try this out!

  21. thanks for all the interesting information on flour! so useful!

    i like the kicked up oatmeal raisin with the spiced rum, a more sophisticated take on my favorite!

  22. thanks for all the interesting info on flours!

  23. I loved this blog!

  24. Oh, you do spoil us, Bettie! Expect to receive an email from me soon by the way :). These sound really delicious. I love your baking :D

  25. Very cool deviation from the norm!

  26. These look lovely as well. I love the whole layout of the blog and the photos are making my tummy grumble so much! If it wasn’t for Sunday dinner currently being in progress, I’d be trying these. I’m always looking for new recipes but without spending more on recipe books!

    http://butterflydress.wordpress.com

  27. Love the post! Wyatt is so cute, does he get paid in milk?

  28. I came across your blog via Freshly Pressed and I am now hooked. Your recipes are great and the effort you go to with your photography makes everything look even more delicious. Can’t wait to try these out

  29. Rum and raisins? Can’t wait to try! Thank goodness for freshly pressed!
    Also, I always get mad coffee cravings after looking at the pictures, how come when I make coffee it never looks like that…

  30. I loved your kittie… and I will try this recipe for sure.

  31. Oh my my, I think I have fallen head over heels for these cookies! I am a huge dessert rum fan: raisin rum ice cream, rum cakes, and now these little beauties! I am excited to try this recipe!

  32. these came out Amazing, did a few minor modifications but lovely and a huge hit at my dinner party, thanks~

  33. Great explanation on the different types of flour. I know this stuff in my own country, but since I have a lot of visitors from the US to my blog it is good to know the proper nomenclature in American English.

Trackbacks

  1. [...] Spiced Rum Oatmeal Raisin Cookies with Whole Wheat Flour [...]

  2. [...] #8: Oatmeal and Spiced Rum Raisin Cookies  [...]

  3. [...] brownie a more coarse crumb. A gluten free all-purpose mix would also work well as a substitute. Check out this post for more information about flours and how to substitute [...]

  4. […] #4: Flour: Good old all purpose flour is best, but bread flour, wheat flour, or self-rising flour will all work as well if they are what you have. For more information on flours, read this post.  […]

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