Whole Wheat Oatmeal Cookies

Ingredients

8 tablespoons (113g) unsalted butter room temperature
1/3 cup + 1 tablespoon (78g) granulated sugar
1/3 cup (71g) light brown sugar or dark brown sugar packed
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon King Arthur Pure Vanilla Extract
1 large egg
3/4 cup (85g) King Arthur Golden Wheat Flour
3/4 cup (68g) quick-cooking oats ground in a food processor or blender if desired
2 tablespoons (28g) orange juice optional*
2 cups (227g) King Arthur Jammy Bits dried fruit nuts or chocolate chips*

Beat together the butter, sugars, salt, baking soda, baking powder, and vanilla until well combined., Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth., Add the flour and oats, beating to combine., If you’re making whole wheat oatmeal cookies using chips, nuts, etc., beat in the orange juice, then the add-ins. If you’re making plain cookies, without add-ins, omit the orange juice., Cover the cookie dough and refrigerate until thoroughly chilled; at least several hours, or overnight for best results. You can bake these cookies without refrigerating the dough, but they’ll spread to be quite flat, especially if there aren’t any add-ins. , When you’re ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Scoop the dough by the traditional teaspoonful (about 2 measuring teaspoons, about a 1“ ball) onto the prepared baking sheets, spacing them about 2“ apart. A teaspoon cookie scoop works well here., If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they’re a very light golden brown and a bit darker around the edges. For dough that hasn’t been chilled, bake for about 11 minutes. For softer cookies, reduce the baking time by about 2 minutes., Remove the cookies from the oven, and cool right on the baking sheets., Store whole wheat oatmeal cookies, well wrapped, for 4 to 5 days at room temperature; freeze for longer storage.