When I cook I’m more likely to eyeball ingredients, and baking requires more accurate measuring for the best results. So before I started developing this cookie recipe, I searched online for ideas on the best proportions of flour, flaked grain, and sugar. And I remembered what I learned from much better bakers like my friend Kir Jensen, who told me that almost every batter is better if it can rest overnight.
For the shopping list
From our shop
$5 - Monmouth - Oregon
$7.50 - Cloverdale - Oregon
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$18 - Sicily - Italy
From the kitchen
~ Jim Dixon, founder Wellspent and Real Good Food
Preheat oven to 350F.
Combine the dry ingredients and mix well. Add the remaining ingredients and mix. For the best results, cover and let rest in the refrigerator overnight. If you just can’t wait, they’ll still be very tasty.
Line a cookie or sheet pan with parchment paper or a silicone baking mat. Using your hands, form roughly walnut-sized balls, then flatten them slightly. Give the cookies some room to spread while they bake.
Sprinkle with toasted black sesame seeds. Bake for 20 minutes or until the cookies are starting to brown around the edges, let cool on the baking sheet for a few minutes, then transfer to a wire rack and let cool completely. Makes about 2 dozen cookies.