On Tue, 07 Nov 2017 11:32:12 GMT, Wayne Boatwright
> wrote:

>
>This recipe has been a favorite of our family for two generations.
>It's rich with butter, lightly spiced, and studded with a mixture of
>dried fruits.
>
>Fruited Oatmeal-Wheat Germ Cookies
>----------------------------------
>3 cups old-fashioned rolled oats
>1 cup all-purpose flour
>2 tablespoons all-purpose flour
>1/2 cup toasted wheat germ
>1 teaspoon baking soda
>1 teaspoon baking powder
>1/2 teaspoon ground cinnamon
>1/2 teaspoon ground nutmeg
>1/4 teaspoon ground ginger
>1/4 teaspoon ground allspice
>1/2 teaspoon coarse salt (table salt will do)
>1 cup unsalted butter (2 sticks), softened
>1 cup granulated sugar
>1 cup packed light-brown sugar
>2 large eggs
>1 teaspoon pure vanilla extract
>2 cups of dried fruits (dark and light raisins, currants, dried
> cherries, snipped dried apricots, etc)
>1 cup coarsely broken walnuts or pecans (optional).
>
>1. Preheat oven to 350 degrees. Stir together oats, flour, wheat
>germ, baking soda, baking powder, cinnamon, and salt in a large bowl;
>set aside. Put butter and sugars in the bowl of an electric mixer
>fitted with the paddle attachment. Mix on medium speed until pale and
>fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to
>low. Add oat mixture; mix until just combined. Toss dried fruits with
>2 tablesoons flour, then mix into batter.
>
>2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking
>sheets lined with parchment paper, spacing 2 inches apart. Flatten
>slightly.
>
>3. Bake until golden and just set, about 14 minutes. Let cool on
>sheets on wire racks 15 minutes. Transfer cookies to racks using a
>spatula; let cool completely. Cookies can be stored in airtight
>containers at room temperature up to 3 days. May also be frozen in
>Zip-Loc Freezer Bags for up to two weeks.
>
>NOTE: If dried fruits are exceptionally dry, cover with warm water
>for 15-20 minutes, then dry thoroughly on paper towel.
>
>If desired, a thin glaze of lemon juice and cnfectioner's suar may be
>brushed on top of cooled cookies.

This sounds exactly like something I would love. I see no purpose in
eating a cookie unless there is something of interest in the dough ;-)
Thanks, copied and saved.
Janet US

On Tue, 07 Nov 2017 21:01:28 GMT, Wayne Boatwright
> wrote:

>On Tue 07 Nov 2017 09:03:36a, U.S. Janet B. told us...
>
>> On Tue, 07 Nov 2017 11:32:12 GMT, Wayne Boatwright
>> > wrote:
>>
>>>
>>>This recipe has been a favorite of our family for two generations.
>>> It's rich with butter, lightly spiced, and studded with a mixture
>>>of dried fruits.
>>>
>>>Fruited Oatmeal-Wheat Germ Cookies
>>>----------------------------------
>>>3 cups old-fashioned rolled oats
>>>1 cup all-purpose flour
>>>2 tablespoons all-purpose flour
>>>1/2 cup toasted wheat germ
>>>1 teaspoon baking soda
>>>1 teaspoon baking powder
>>>1/2 teaspoon ground cinnamon
>>>1/2 teaspoon ground nutmeg
>>>1/4 teaspoon ground ginger
>>>1/4 teaspoon ground allspice
>>>1/2 teaspoon coarse salt (table salt will do)
>>>1 cup unsalted butter (2 sticks), softened
>>>1 cup granulated sugar
>>>1 cup packed light-brown sugar
>>>2 large eggs
>>>1 teaspoon pure vanilla extract
>>>2 cups of dried fruits (dark and light raisins, currants, dried
>>>
>>> cherries, snipped dried apricots, etc)
>>>1 cup coarsely broken walnuts or pecans (optional).
>>>
>>>1. Preheat oven to 350 degrees. Stir together oats, flour,
>>>wheat germ, baking soda, baking powder, cinnamon, and salt in a
>>>large bowl; set aside. Put butter and sugars in the bowl of an
>>>electric mixer fitted with the paddle attachment. Mix on medium
>>>speed until pale and fluffy, about 5 minutes. Mix in eggs and
>>>vanilla. Reduce speed to low. Add oat mixture; mix until just
>>>combined. Toss dried fruits with 2 tablesoons flour, then mix into
>>>batter.
>>>
>>>2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking
>>>sheets lined with parchment paper, spacing 2 inches apart. Flatten
>>>slightly.
>>>
>>>3. Bake until golden and just set, about 14 minutes. Let cool
>>>on sheets on wire racks 15 minutes. Transfer cookies to racks
>>>using a spatula; let cool completely. Cookies can be stored in
>>>airtight containers at room temperature up to 3 days. May also be
>>>frozen in Zip-Loc Freezer Bags for up to two weeks.
>>>
>>>NOTE: If dried fruits are exceptionally dry, cover with warm
>>>water for 15-20 minutes, then dry thoroughly on paper towel.
>>>
>>>If desired, a thin glaze of lemon juice and cnfectioner's suar may
>>>be brushed on top of cooled cookies.
>>
>> This sounds exactly like something I would love. I see no purpose
>> in eating a cookie unless there is something of interest in the
>> dough ;-) Thanks, copied and saved.
>> Janet US
>
>Thanks, Janet. I'm always skeptical about reducing sugar in a baking
>recipe, but I guess it's worth a shot. In my experience with a few
>recipes I've tried the results yielded a much harder cookie. I have
>a friend who routinely reduces sugar or substitutes other sweetners
>and the results are not very good.
>
>I would think with 3 cups of rolled oats and 1 cup of flour that a
>total of 2 cups of sugar would not make the cookies overly sweet. If
>you're concerned about the sweetness of the dried fruit, then I would
>suggest cutting back on the quantities of the fruit, not the sugar.
>
>After all, if we're playing with recipes (which we all do), then
>baking is an experiment and it's worth a try. I'd be interested in
>knowing your results.

It might have been Graham who wanted to decrease sugar.
Janet US