Here’s another spent grain recipe I’ve come up with. It’s not a complete invention of my own – I’m not good enough at baking to do that yet. It’s based on the Oatmeal Cookies recipe from JoyOfBaking.com. I substituted spent grains for half the oats. The rest was a delicious cookie that was a bit too moist. Next time I will increase the flour to 1 cup.
So, check the recipe out after the break and let me know what you think. Oh, and this time I remembered to take pictures of everything!
The unofficial name of these cookies is “On-My-God-I-Can’t-Believe-How-Good-These Taste-Are-They-Really-Made-From-A-Boxed-Cake-Mix Cookies”.
I was in a real predicament yesterday. My son’s school is having a bake sale on Saturday to raise money for Aid In Milan, a charity that helps people in need in our city. I was going to bake two loaves of sourdough bread for them, but unfortunately, something nasty got into my starter and infected it. I figured better safe than sorry and threw it all out, but that means I have to get the starter going again from scratch. Without the starter, I couldn’t make the sourdough bread. And worse, we’re out of shortening, butter and margarine (or at least in the quantities needed for baking). So what was I going to do?
I’ve seen recipes for making brownies out of a cake mix, so I wondered if it was possible to make cookies out of boxed cake mix. As you may have guessed by now, it is possible. 
This recipe (below the break) made 50 small cookies, after the obligatory tasting during the baking of them. It could easily be adapted to use with just about any cake mix out there. I’m considering trying it with a spice cake recipe and using pumpkin puree instead of oil, and sending those to my kids’ classes for their Hallowe’en parties. You can find the original recipe at AllHomeMadeCookies.com (it’s Cake Mix Cookie #2).
We spent the weekend with Matt’s parents, and Mary baked chocolate chocolate chip cookies with Ari. They turned out very good, and inspired me to try adding chocolate to our favorite chocolate chip recipe. Below you’ll find the recipe for the first version I made. They turned out pretty good, but I think we need to add a bit more cinnamon – the cocoa powder is a strong flavor, and mostly overwhelmed the cinnamon.
Makes around 44 cookies
2 1/2 cups all-purpose flour
2 cups whole wheat flour (I used white whole wheat)
2 teaspoons baking powder
2 teaspoons salt
1 tablespoon cinnamon
2/3 cup cocoa powder
2 cups unsalted butter — room temperature
2 cups brown sugar, packed
1 cup granulated sugar
4 large eggs
3 teaspoons vanilla
10 ounces white chocolate chips
Preheat oven to 375F. Lightly spray your cookie sheets with non-stick cooking spray.
Combine flours, baking powder, salt, cinnamon and baking powder in a bowl. Set aside.
Put butter, brown sugar and granulated sugar in another mixing bowl. Mix on high until well blended and creamy, about 5 minutes.
Beat in eggs and vanilla.
Add the flour mixture and stir until blended. Add in chocolate chips and stir.
Place about 1/3 of a cup of the dough per cookie (or one large ice cream scoop), making sure to leave at least two inches between each cookie because they will spread.
Bake for 12 minutes or until firm to touch. When you remove them from the oven, let them sit for at least five minutes on the cookie sheet before transferring them to a cooling rack to finish cooling.
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Per Serving (excluding unknown items): 221 Calories; 11g Fat (43.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 140mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.
I found this recipe at Eat Me, Delicious (here’s the link to the recipe). It creates a really moist, dense bar. They’re great room temperature, but we find they taste better warm. Considering Matt and the kids ate all but 4 of the bars in less than 2 hours, I have to say they’re a hit.
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups brown sugar, packed
1 cup butter — room temperature
2 each eggs — room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9×13 inch pan.
Sift together flour, baking powder and salt and set aside.
In a large bowl, beat together brown sugar, butter, eggs and vanilla extract until smooth.
Stir flour mixture into butter mixture until well blended. It should have the consistence of cookie batter. Spread evenly in baking pan.
Combine granulated sugar and cinnamon in a small bowl. Sprinkle evenly over batter.
Bake 25-30 minutes or until a toothpick stuck in the middle comes out clean. Cool completely in the pan.
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Per Serving (excluding unknown items): 322 Calories; 13g Fat (36.4% calories from fat); 3g Protein; 48g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 337mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.
My darling husband, Matt, loves beer. He goes to Original Gravity Brewing Company often enough that they know him on sight. He also dabbles in home brewing. He’s done all extract recipes before, but the batch he just finished used some grains. In my surfing through recipes, I came across a recipe for spent grain chocolate chip cookies at Omnomicon. (Man, I just love the name of that blog!). Since I now have a bunch of spent grains, I thought I’d give this recipe a try.
Below is the recipe I followed. After the recipe, I’ll write what I did, and what my thoughts were.
1/3 cup peanut butter
2 tbsp melted butter
1 cup sugar
1/3 cup milk
1 tsp vanilla
1.5 cups spent grains (or alternatively, 1.5 cups of your favourite grain meal, prepared and still wet)
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup chopped nuts
Mix in the peanut butter, regular butter, sugar, milk and vanilla. Then add the flour, baking soda and salt. Once that’s all mixed, stir in the nuts and chips.
Bake on a greased cookie sheet at 425F for 8-10 minutes until the tops are just getting golden, but before the bottoms burn. Let sit on the pan for about five minutes before transferring to wire rack to cool. Serve with love.
Makes about 2 dozen cookies after batter sampling.
First, the changes I made from the original recipe. I discovered, to my horror, that I was out of butter. This really wasn’t a surprise, as I stocked up on butter months ago when it was on sale for less than $2/lb. Instead, I used margarine. The Omnomicon’s Aleta Meadowlark said the recipe she based hers on used oil, but I didn’t want to do oil. Margarine got used.
I made two different kinds of cookies: rounded tablespoons (as the recipe called for, though not in the actual text above), and ice cream scooper. The little cookies needed 8 minutes in my oven, and the big ones needed 12 minutes. The cookies tasted quite good, with a slight toasted coconut flavor. Texture and moistness-wise, the larger cookies were better.
I will definitely make these again, with the following changes: use mini chips, so the chocolate gets spread more evenly through the dough; and cut the walnuts into smaller pieces (for the same reason as the chips). Matt used Victory malt, so I’ll use that until it’s gone, and then see how the flavors differ from grain to grain.
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