The golden, nutty flavor of einkorn just tastes great with oats. Our in-house baker, Cyrus, has revisited and tested this classic recipe so it will bake perfectly with our flour.
4 oz. (1 stick) butter, room temperature
1 cup brown sugar
1 tsp, sea salt
1 tsp. baking soda
1 tsp. cinnamon
1 medium egg
1 tbsp. water
1 tbsp. vanilla
2 cups quick oats
2/3 cup raisins
1 1/3 cup Jovial® einkorn flour
Cream the butter, sugar, salt, baking soda and cinnamon well.
Add egg, water and vanilla to creamed mixture; mix until emulsified.
Stir in oats and raisins until thoroughly incorporated.
Add sifted flour and mix well.
Using a #60 Scoop, drop twelve 1″ balls of dough onto an un-greased cookie tray.
Bake one tray at a time at 325°F for 13 minutes, we prefer non-convection. Remember to rotate the cookie tray halfway through. Repeat process with remaining dough.
This recipe makes 36 cookies. Allow to cool before serving.