Whole grain pumpkin bread

For years, I made this pumpkin bread every Thanksgiving. It was always loved by everyone who ate it and I got lots of requests to keep making it. But after I moved away from baking with processed white flour, I took a break from it. I’m happy to have it back in my seasonal baking rotation — this time with whole grain flour.

Whole Grain Pumpkin Bread

  • Servings: 12 slices
  • Difficulty: easy
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An easy, sweet, pumpkiny slice of Fall that's a crowd pleaser.

This quick bread features whole grain flour and pumpkin, but it’s definitely not a health food! It also calls for a lot of sugar and shortening.


  • 1/2 c + 2 tbsp shortening
  • 2 1/3 c sugar
  • 3 eggs
  • 15 oz can pumpkin
  • 375 gm freshly-milled hard white wheat flour
  • 1 3/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 c + 2 tbsp water


  1. Preheat oven to 350°. Line two 9×5 loaf pans with parchment, extending up the long sides so you can pull the loaves out of the pans once they’re done baking.
  2. Cream together the shortening and sugar.
  3. 3. Add eggs and pumpkin, and mix thoroughly.
  4. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and cloves.
  5. Stir the flour mixture into the wet ingredients, then stir in the water.
  6. 6. Divide the batter between the two loaf pans evenly.
  7. Bake for about 55 min., or until set.
  8. Cool slightly, running a knife along the short edges where the bread meets the pans to keep it from sticking.


Whole wheat oat bread with yogurt and milk

When you’re in the mood for a substantial, enriched whole grain sandwich bread, this is a great one to try. It has more sugar and oil than my standard basic wheat bread — which is probably why I love it so much!

Whole Wheat Oat Bread with Yogurt and Milk

  • Servings: 2 sandwich loaves
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An enriched whole grain sandwich bread that's substantial and versatile.

The oats help give this bread a nice hearty texture, and the yogurt helps tenderize the whole grain wheat flour.


  • 1 1/2 c old fashioned rolled oats
  • 1 1/2 c boiling water
  • 3/4 c yogurt (I use homemade)
  • 1 c milk
  • 1/2 c canola oil
  • 1/2 c brown sugar
  • 2 tsp instant yeast
  • 750 gm freshly-milled hard white wheat flour
  • 1 tbsp fine sea salt


  1. To start, soak the oats in the boiling water while preparing the rest of the ingredients.
  2. After the oats have soaked for about 15 min., combine flour, sugar, and yeast in the bowl of a stand mixer. Stir together.
  3. In a separate bowl, mix the soaked oats, yogurt, milk, and canola oil.
  4. Add wet ingredients to mixing bowl with flour mixture, and mix with dough hook for 3 min.
  5. Rest 20 min. to let the flour absorb the liquids.
  6. Add salt and mix for 10 min on low speed. (Keep an eye on your mixer — mine started to smoke a little by the end of the 10 min.)
  7. Perform 2 sets of “stretch & fold”: on a lightly oiled counter, turn the dough out and pull the side farthest away from you down toward the center of the dough pile, then the side closest to you up to the center. Repeat with sides. Cover with the mixer bowl, and rest for 10 min. After 10 min., repeat the stretch and fold. Then fold into a ball, place in a large container that will hold the dough when doubled, and cover.
  8. Let rise until doubled (mine took 1 hr. 15 min.). Flatten the dough down, and rise until doubled again, for about half the time of the first rise.
  9. Coat the insides of two loaf pans with nonstick spray. Split the dough into two equal portions, shape for loaf pans, and place into the pans. Cover with plastic wrap and let rise for about 15 min.
  10. After the dough has rested for 15 min., preheat the oven to 375° and let the dough finish rising until it’s about an inch above the rim of the pans.
  11. Bake for 40 min., or until the inside of the loaves reaches 190–200°.
  12. When the bread is done baking, turn the loaves onto a rack to cool. Once cool, cut each loaf into 16 slices. This bread freezes well if you’re not going to use it in the next few days.

Simple and spot-on whole wheat brownies

One of the things I love about baking is how slight changes to ingredients can yield very different results. I love this brownie recipe (one of many brownies I’ve made) because of how balanced the texture and chocolate flavor are and how simple it is to make.

I also love that they’re an easy way to use some of the unsweetened chocolate bars I have in the pantry as a result of an impulse purchase…

Simple and Spot-on Whole Wheat Brownies

  • Servings: 16
  • Difficulty: easy
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These brownies are made with simple ingredients and don't take much chocolate for great chocolate flavor.

These brownies are super yummy on their own — dense rather than fluffy and cakey, but not excessively rich and fudgy — and are also good with dulce de leche ice cream and a little sea salt sprinkled on top.


  • 85 gm unsweetened chocolate, roughly chopped
  • 115 gm salted or unsalted butter
  • 265 gm granulated white sugar
  • 2 eggs, cold
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 85 gm freshly-milled hard white wheat flour


  1. Preheat oven to 350°. Line an 8″x8″ pan with parchment paper, extending it up two sides so it’s easy to lift out after they’re done baking. I like to also lightly coat the parchment with nonstick spray to make sure the sticky brownie bottoms lift off easily.
  2. Using a double-broiler method, heat the chocolate chunks and butter until almost completely melted. Then take off the heat and stir until smooth.
  3. Whisk the sugar into the chocolate mixture, then the eggs one at a time. Stir in the vanilla and salt. Stir in the flour. The whole grain flour doesn’t get tough or chewy as easily as processed white flour, so you don’t need to worry about overmixing as much. Let the batter sit for 10 min. to help the flour absorb the liquids.
  4. Pour the batter into the prepared pan and spread evenly.
  5. Bake for about 35 min., until a toothpick comes out without liquid batter stuck to it.
  6. Gently run a sharp knife around the unlined edges of the pan so the brownies don’t stick to it. Allow to cool, then lift out of the pan and cut into a 4×4 grid.

Whole Wheat Classic Peach Crisp

Making pie with stone fruit is always a good idea, but I tend to prefer a fruit crisp over most fruit pies. This classic peach crisp is a delicious blend of from-scratch filling and sweet and crumbly topping. You know how canned peaches somehow taste even more like peaches than eating the fruit fresh? That’s what this filling tastes like — fresh and strongly-peachy.

Whole Wheat Classic Peach Crisp

  • Servings: 9
  • Difficulty: easy
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A whole wheat version of this easy crisp, with classic peach flavor.

I left the skins on my peaches and it was great!


  • 5 peaches, sliced
  • 50 gm white granulated sugar
  • 2 Tbsp freshly-milled soft white or hard white wheat flour
  • – 1 tsp apple cider vinegar
  • 1/2 tsp vanilla
  • dash of salt
  • dash of cinnamon
  • 80 gm freshly-milled soft white or hard white wheat flour (I used a blend of about half and half of each)
  • 45 gm old fashioned oats
  • 100 gm brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • dash of nutmeg
  • dash of salt
  • 75 gm cold unsalted butter, diced into small chunks


  1. In a medium bowl, toss the sliced peaches with the 50 gm of white sugar. Sit for 15–20 min.
  2. While you wait for the peaches to be ready, make the crumb topping. Stir together everything except the butter. Then cut in the butter with a pastry blender or fork until small crumbs are formed.
  3. Preheat oven to 380° F.
  4. Drain the peaches, measuring out the juice and saving 3–4 tbsp for adding later. Put the peaches in a large bowl. In a small bowl, mix together the juice, 2 tbsp flour, apple cider vinegar, vanilla, salt, and cinnamon.
  5. Pour the liquid mixture over the peaches and combine gently. Pour this filling into an 8×8″ baking dish (you don’t need to spray with nonstick spray).
  6. Sprinkle the crumb topping on top of the filling. Bake for 30 min. Then turn the oven down to 350° for about 15 more min. until the top is set and slightly browned.
  7. Remove from oven and cool until it’s set enough to serve, around 20-60 min. You can serve with ice cream but it’s delicious on its own!

Double loaf version of Margaret’s Favorite Bread

I’ve started making two loaves of sandwich bread at a time instead of just one. As long as I’m putting in the effort to make one, adding another isn’t much more work, and it’ll last longer, too.

For this batch, I doubled Margaret’s Favorite Bread and increased the milk since I’ve been getting such good results with higher hydration for the wheat I grind in my grain mill. I also changed up the kneading process and did an overnight fermentation in the refrigerator.

I love the result of these modifications! The loaves are soft and tender, but hold together well. And the flavor is great, too. It’s simple and versatile, but not bland or boring.

Favorite Whole Wheat Sandwich Bread, double recipe

  • Servings: 2 loaves
  • Difficulty: moderate
  • Print

A traditional whole wheat sandwich bread made with hard white wheat flour ground in a countertop grain mill.


  • 800 gm freshly-milled hard white wheat flour + 100 gm extra as needed
  • 2 tsp salt
  • 2 tsp instant yeast
  • 2 tbsp granulated white sugar
  • 3 c whole milk, warm
  • 2 tbsp canola oil


  1. Mix 800 gm of flour, yeast, salt, and sugar in the bowl of a stand mixer. Add milk and oil, and stir.
  2. Knead with dough hook for 5 min.
  3. Rest 20 min.
  4. Knead with dough hook 10 min., adding in a little bit of the extra flour if needed (I added about 50 gm).
  5. Place dough in a large dough bucket, cover tightly, and place in refrigerator overnight.
  6. The next morning, flatten the dough and divide into two equal portions. Pat out into a rectangle, then fold the sides in like folding a letter. Pat out again until it’s as wide as the loaf pans. Repeat with the other piece of dough.
  7. Coat the insides of two loaf pans with nonstick spray and place rolled dough in each. Cover with plastic wrap and rise for 1 hr. 30 min.
  8. After about 1 hr. 30 min., preheat oven at 400°.
  9. Once oven is heated and dough is about an inch above the top of the pans, bake for 10 min. Then turn heat down to 375° and finish baking for about 20 min., or until the inside temperature of the loaves is between 190° and 200°.
  10. Turn finished loaves onto a cooling rack and cool completely. Cut each loaf into 16 slices and bag. The loaves freeze well.

whole wheat buttermilk brownies-4

Whole Grain Buttermilk (or Yogurt) Brownies

the tender and cakey crumb on whole grain buttermilk brownies

I’m not 100% sure what prompted me to chose these Buttermilk Brownies (also called Texas Sheet Cake) for my baking day project. I was originally trying to decide between hot milk cake recipes (maybe this one, but leaning toward this one because of the oil instead of butter) to make with Ermine buttercream.

Then out of the blue, I went the chocolate route. I liked the sound of the Buttermilk Brownies recipe on brittanyspantry.com. They sounded mild (not outrageously fudgy), with a cake-like texture that I wanted to try. Plus they called for a chocolate icing that sounded fun.

whole grain buttermilk brownies AKA Texas sheet cake

Adapting the recipe for freshly-milled wheat flour worked out very well. Granted, my baking time was longer than the original recipe called for. I’ve been having problems with underbaking, so this time I pushed the baking time longer and increased the oven temp by 10°. This worked out well and the brownies were baked evenly throughout. I feared hard, crusty edges (in a dry, bad way, not in a caramelized, delicious way) but that didn’t happen.

Since I rarely have buttermilk in the house, I used a substitution of yogurt combined with milk. I’m having good luck with using yogurt in baking with whole grain wheat flour, which tenderizes it and makes a nice moist crumb.

whole grain buttermilk brownies with chocolate glaze icing

The icing is sweet and sugary, and if left to cool on the counter gets a nice crust on the top. Once they’re stored in a container, the crust seems to melt back into sticky territory. I froze most of my brownies, and when I thawed them the texture changed to glossy and sticky rather than firm.

I love that this recipe is an classic Better Homes and Gardens recipe. Tried and true recipes that stand the test of time are my favorites. And this one was a big hit at a little get-together where I shared them.

Whole Grain Buttermilk (or Yogurt) Brownies

Adapted from Buttermilk Brownies.

Makes an 8×8 pan of brownies.



  • 125 g freshly milled hard white wheat flour
  • 200 g granulated sugar
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 c water
  • 113 g unsalted butter
  • 17 g natural unsweetened cocoa
  • 1/4 c buttermilk OR scant 1/4 c yogurt (I used homemade yogurt that was a bit too runny to eat), plus milk to fill to 1/4 c
  • 1/2 tsp vanilla extract (I used seeds scraped from 2/3 of a vanilla bean instead)
  • 1 egg

Chocolate Icing

  • 2 tbsp unsalted butter
  • 1 1/2 tbsp natural unsweetened cocoa
  • 1 1/2 tbsp buttermilk or yogurt
  • 140 g powdered sugar
  • 1/8 to 1/4 tsp salt


  1. Spray/grease an 8×8 pan and set aside. Heat oven to 350° (my oven runs cool, so I increased to 360°).
  2. Combine flour, sugar, baking soda, and salt in a bowl. Set aside.
  3. In a sauce pan, melt together the water, butter, and cocoa. If using vanilla beans, add them here as well. Cook, whisking constantly, until smooth. Bring just to a boil, then take off heat.
  4. Pour cocoa mixture into the flour mixture. Mix on low (I used a handheld mixer because with this small amount of ingredients, it scrapes the sides of the bowl and moves through the mixture better than my stand mixer paddle).
  5. Slowly add buttermilk or yogurt/milk and mix. If using vanilla extract instead of vanilla bean, add that here, too.
  6. Add egg and mix.
  7. Turn the mixer speed up and beat for 1 min.
  8. Pour into the prepared dish and bake for 20 min., then check progress. Bake until it springs back in the middle, with a toothpick coming out clean.
  9. Make the icing during the last 10 min. of baking so that it can be poured over the hot brownies and melt into place. In a saucepan, heat the butter, cocoa, and buttermilk or yogurt. Whisk constantly and bring just to a boil. (I needed to add extra milk here because it was too thick.)
  10. Remove from the heat and whisk in powdered sugar and salt to taste. Add a splash of milk if it’s too thick to pour over brownies.
  11. Once the brownies come out of the oven, pour the icing over top and gently smooth out big lumps. The top of the brownies will be tender, so using a light touch is helpful.
  12. Cool completely, and cut into squares. They’re good on day one, but get even better after a day or two. And they freeze well, placed in plastic containers.

bowl of apple pie walnut granola

Apple Walnut Granola

apple pie walnut granola

I don’t normally have store-bought cereal in the pantry, but one day I found a great deal on a granola cereal. Every once in while I sprinkle it on some homemade yogurt and it’s OK, but it’s about half puffed rice so it’s pretty weak. Then the other day I just had a bowl of it with milk like a bowl of cereal. Man oh man, it was so sweet. Too sweet. It hit me that granola is just one more thing that’s so much better made from scratch than bought in the box.

I came up with this recipe based on a few specific ingredients I had in the house: coconut oil, walnuts, and boiled cider syrup. It’s not too sweet, and has a tangy hint of apple. And I liked using the coconut oil, which didn’t flavor the granola like coconut at all.

Apple Walnut Granola


  • 4 c old fashioned rolled oats
  • 1 1/2 c roughly chopped raw walnuts
  • 1 tsp fine sea salt
  • 1/2 tsp apple pie spice
  • 6 tbsp melted coconut oil
  • 4 tbsp boiled cider syrup
  • 3 tbsp honey, warmed in microwave to make it easier to stir in
  • 1 tsp vanilla extract


  1. Preheat oven to 350°. Coat a baking sheet with non-stick spray.
  2. Stir to combine the oats, walnuts, salt, and apple pie spice.
  3. Pour in the coconut oil, boiled cider, honey, and vanilla. Stir well until thoroughly combined.
  4. Pour onto baking sheet and bake for 10 min. Then turn the granola with a spatula, press into pan, and bake another 5-10 min.
  5. Let cool in pan. I stored mine in large mason jars, and the granola broke into fairly small pieces.

Apple Crisp with Red Delicious Apples

Sometimes when I go really deep in my research on a topic, it almost paralyzes me from choosing a direction and moving forward. Such was the case with this apple crisp. I had a few Red Delicious apples in the refrigerator, and I wanted to bake something with them. But everywhere I turned I heard that this is pretty much the lousiest apple to bake with.

And this was totally not my experience! I don’t know if it was the use of boiled cider or that I got lucky adapting my recipe choice for use with my pantry ingredients, but I thought this crisp turned out very nicely. No Red Delicious complaints here!

Red Delicious Apple Crisp

Inspired by Chocolate & Zucchini’s Vegan Apple Crumble

Makes an 8×8 dish


  • 4 medium Red Delicious apples (or another kind, if that’s what you have)
  • 3 tbsp boiled cider
  • 1/2 c old fashioned rolled oats
  • 1/4 c granulated white sugar
  • 50 gm whole grain pastry flour (I used soft white wheat berries that I grind myself)
  • 1/4 tsp salt
  • 1/4 tsp apple pie spice
  • 3 tbsp coconut oil, melted


  1. Preheat oven to 360°.
  2. Peel and dice the apples into approximately 1/2- to 3/4-inch pieces. Dump into an 8×8 baking dish and stir in the boiled cider.
  3. In a small bowl, combine the oats, sugar, flour, salt, and spice. Add the coconut oil and stir together until clumpy.
  4. Sprinkle the topping evenly over the apples. Bake for 40-50 minutes, until apples are cooked and bubbly. (Mine didn’t brown very much.)
  5. Cool for around 30–60 minutes and serve. It’s great with toasted walnuts and a big spoonful of plain yogurt.


spicy black bean and rice soup

Spicy Vegan Black Bean and Rice Soup

On a whim, I cooked up some dried black beans because I wanted to try out the Lazy Cook’s Black Beans technique described on Serious Eats. I didn’t use the fresh garlic, onion, or orange, just some granulated garlic and onion powder from my spice rack. Even without the aromatics, I have to say I really loved how the beans tasted after cooking, especially with the “gravy” that’s left. They’re much more flavorful than when I soak them overnight and simmer, then drain. I was so impressed that I’d like to actually try their full recipe at some point!

I also made brown rice using my favorite technique: in the oven. I had a vague sense of wanting to make a plate of simple rice and beans, but my mind wandered from that thought. I made up a bowl of beans, rice (made with cilantro and lime), corn, cheese, and taco sauce…a makeshift Chipotle-style burrito bowl. And it was OK, but I was looking for something more interesting.

So I explored the idea of making a soup. I love to have broth-based soups around because they’re filling but not heavy. I wanted to include black beans, rice, onion, cilantro, and lime for sure. And, oh yeah, chipotle powder! I found a recipe that got me in the ballpark, then adapted it for my kitchen from there.

And my expectations were completely blown away. I think it’s the fresh lime juice that puts this soup over the top. It looks very unassuming in the bowl, but tastes incredible. I’ve been having it with a baked potato on the side, but it would be really good with corn bread.

spicy black bean and rice soup

Spicy Vegan Black Bean and Rice Soup

Inspired by Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro


  • 1/2 medium onion, diced
  • 1/2 tbsp canola oil
  • 1 tsp granulated garlic
  • 1/2 tbsp ground cumin
  • 1/2 tbsp dried oregano
  • 1/4 tsp chipotle powder
  • 1/2 tsp smoked paprika
  • 2 c water
  • 1-2 tsp Better than Bouillon Vegetable Base
  • 14.5 oz can whole tomatoes, lightly pureed
  • 1 tbsp tomato paste
  • 10 oz cooked black beans (or a bit more or less is fine)
  • 1/2 c cooked brown rice
  • juice from 1/2 lime
  • 1/4 c chopped cilantro


  1. Mix granulated garlic, cumin, oregano, chipotle powder, and paprika in a small bowl and set aside. Make a broth by heating the water a couple of minutes in the microwave, then stirring in the vegetable base until it dissolves. Set aside.
  2. In a Dutch oven or other heavy pot, saute the onion in oil over medium heat until softened. Stir in the spice mixture.
  3. Stir in broth, tomatoes, tomato paste, and beans. Add salt to taste. Simmer for 15 min.
  4. Add cooked rice, simmer 10 min.
  5. Stir in lime juice and cilantro, and simmer 5 min.

The soup is delicious as is, but is also good with some shredded cheese on top.

Bean and Cabbage Stew

Good cabbage prices means it was my go-to green veggie recently. Most of what I bought went into Asian-style dishes. But with a remaining half sitting in the produce bin, I wanted to make a veggie-packed stew with it as a change of pace. Having a hearty vegetarian stew in the freezer is awesome for those days when I haven’t gotten enough veggies with my meals. It’s an easy way to get a bunch at once.

I pulled together this stew, inspired by another one I love, and paired it with a piece of toasted Buttermilk Oatmeal Bread spread with butter. Simple, and delicious!

Bean and Cabbage Stew

Makes 6-8 bowls


  • 1/2 cabbage, cut into 1-inch chunks
  • 1 tbsp canola oil
  • 2 large carrots, diced
  • 1 medium brown onion, diced
  • 3 tbsp olive oil
  • 2/3 c leftover red wine (I used cabernet sauvignon)
  • 14.5 oz can tomatoes, pureed
  • 2 c vegetable broth OR 2 c water, heated to boiling + 2 tsp vegetable bouillon base (I used Better Than Bouillon)
  • 1/2 tsp granulated garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 can cannellini beans, rinsed and drained
  • 1 tbsp red wine vinegar
  • caraway seeds


  1. In a Dutch oven, heat olive oil over medium heat and saute carrots and onion for about 15 minutes, until they’re softened.
  2. In a separate chef’s or frying pan, saute cabbage in canola oil over medium-high heat. Stir often to prevent sticking, but letting it get browned helps develop good flavor. Add a splash of water if needed.
  3. Once the carrots and onions are ready, add wine and reduce until thick. Add garlic, paprika, thyme, freshly ground pepper and salt (to taste). Stir in tomatoes, broth, and beans. Bring to a boil, then reduce heat and simmer 20 minutes.
  4. Stir in cabbage and heat for 5 minutes. Stir in the vinegar.
  5. Sprinkle in caraway seeds if desired.

Delicious stir fried cabbage

St. Patrick’s day brought great sale prices on green cabbage, so I’ve had a couple to use for new things this month.

One new thing was a stir fried cabbage that I absolutely loved, and was able to use both as a regular side dish and as an ingredient in my customized version of Dragon Noodles. My husband found this recipe too sweet for his taste, but I couldn’t get enough.

Stir Fried Cabbage

This makes a small batch, enough for 2-3 sides.


  • 1/4 of a small cabbage, chopped into roughly 1-inch pieces
  • 1 tbsp canola oil
  • 1/4 tsp granulated garlic
  • 1 1/2 tsp Sriracha
  • 2 tsp rice wine
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1 tbsp water
  • 1/2 tsp rice vinegar
  • 1/4 tsp onion powder


  1. Mix granulated garlic, Sriracha, rice wine, soy sauce, sugar, and water in a small bowl.
  2. Heat oil in saute pan over high heat, until it’s hot and shimmery.
  3. Add cabbage and soy sauce mixture, and stir fry for a couple of minutes, until the cabbage softens.
  4. Stir in the rice vinegar and onion powder, and continue cooking over high heat until the cabbage browns and caramelizes in some spots, then remove from heat and serve.

old fashioned salted peanut cookies

Old fashioned salted peanut cookies

Getting together with my husband’s family always makes me want to dig out the family cookbooks that are filled with many decades of favorite recipes. These old tried and true recipes are the ones I like to make the most because they’re backed with a sense of history, family, and love. And I figure they wouldn’t get passed on if they were lousy recipes!

When I asked the family what their favorite birthday cakes were as a kid, almost all of them said they would request a peanut butter cake. Sure enough, the recipe for their mom’s peanut butter cake is in one of the books. But it doesn’t call for buttermilk, which was one of the ingredients I wanted to use for my next cake. I bookmarked that one for a future date, and was left with an itch to bake something small and fun.

old fashioned salted peanut cookies

Then I saw Salted Peanut Cookies. This one comes from my husband’s grandmother’s mother (and the note indicates it’s still a favorite). The instructions are brief — which makes me think the homemakers of that generation did so much baking that they just knew what to do:

Mix well in order given. Form in balls. Press flat and bake at 375°. May omit peanuts and use as ice box cookie.

Ha! Luckily I’ve got some cookie-baking experience under my belt. I didn’t press mine flat, and took an educated guess at baking time.

These cookies are delightful — the sweetness of the sugars (they are very sugary) mixed with the saltiness of the peanuts is awesome, and then the cookie is mellowed a bit from the oats. I see why these were marked as a favorite! The texture is best right out of the oven. After a day in a container on the counter, they get more hard and tough. But they still taste good. They actually become better milk-dunking candidates.

Salted Peanut Cookies


  • 1/2 c granulated white sugar
  • 1/2 cup brown sugar (I used dark)
  • 1/2 c shortening
  • 1 egg, room temperature
  • 1/2 tsp vanilla
  • 110 g freshly milled hard white wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 1/4 c old fashioned rolled oats
  • 1/2 c salted peanuts, coarsely ground (pulsed in the food processor about 20 times worked for me)


  1. Preheat oven to 375°. Line baking sheets with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream together sugars and shortening. Mix in the egg and vanilla.
  4. Mix the sugar blend into the flour blend. Stir in the oats and peanuts.
  5. Scoop (I use a medium cookie scoop) dough onto parchment-lined baking sheets, about 2 inches apart. Bake on middle rack for 5 minutes, then rotate the pan and bake another 5 minutes. When done, cool for 3 minutes on the pan and then move to a cooling rack.

These cookies taste best after they’ve cooled on the rack for about 15-30 minutes. Store any that don’t get eaten right away in an airtight container (but note that they won’t be as soft as right after they’re baked).