Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat and all-purpose flours, without losing flavor or texture.
Prep: 10 minutes
Total: 35 minutes
Ingredients
Makes 18 to 20
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup packed dark-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup rolled oats (not quick-cooking)
1/2 cup dried currants or raisins
Directions
1.Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
2.In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
3.Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
4.Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 5 days.
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