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Recipe: Oatmeal Sorghum Cookies
You can use all purpose flour in lieu of oat flour, but cake flour would be a better substitute.
1 cup white whole wheat flour
1 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/4 cup brown sugar
1/2 cup sorghum
4 T brown butter
2 T amaretto
1 tsp vanilla
1 egg, lightly beaten
1 1/2 cups rolled oats
Preheat oven to 375F. Combine flours, leaveners, and salt in a medium bowl and set aside. In a mixing bowl, combine sugars, sorghum and butter and beat until combined on medium-low speed. Add vanilla and amaretto and beat on medium speed until incorporated, then add egg and repeat. Add flour mixture and beat on low speed until mostly combined. Scrape down bowl, then add oatmeal and beat until dough is evenly moist.
Drop from teaspoon onto a parchment-lined baking sheet (or use a #40 scoop). Bake 12-14 minutes or until the tops look dry and the cracks look moist. They will fall as they cool.
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