Big Batch Multigrain Cookies with Chocolate Chips and Dried Cranberries

Multigrain Cookies

I had to bake a big batch of cookies and while searching for recipes I found this in my favorite website. At first I was not sure whether to try it or not because it called for ingredients in large quantities and I wasn't sure if the cookies would turn out good and was worried about wastage too. I also thought that I should not experiment new recipes for such an occasion but bake a few batches of a recipe which I have already tried. After a lot of deliberation I decided to try the new recipe itself and thank God it came out very good!

This cookie recipe has room for a lot of variations and I didn't shy away. I wanted to bake these as multigrain cookies by using a variety of grain flours. So instead of 5 cups of all purpose flour, I have used a mix of oat flour, whole wheat pastry flour, Quinoa flour and all purpose flour. The recipe also called for about 2 and 1/2 to 3 cups of peanut butter chips, for which I used a mix of semisweet chocolate chips and dried cranberries. I also added rolled oats. The cookies turned out perfect and the sweetness was just right. Had I used the entire chocolate chips as mentioned in the original recipe, the cookies would have been too sweet for us. So if you are a sweet toothed person you will have to increase the quantity of chocolate chips.

Multigrain Chocolate Chip Cookies Recipe

Print
Prep TimeCook TimeYields
30 Mins40 MinsApprox. 9 dozen cookies
AuthorCategoryMethod
CookiesBaking
Big Batch Multigrain Cookies with Chocolate Chips and Dried Cranberries This multigrain cookie recipe can feed an army, simple to bake and quite healthier than the usual chocolate chip cookies.
Ingredients:
  • 2 cups Butter, melted and cooled
  • 1 and 1/2 cups Sugar
  • 1 and 1/2 cups Brown Sugar
  • 8 teaspoons Ener-G Egg Replacer powder
  • 15 tablespoons Lukewarm Water
  • 1 tablespoon Vanilla Extract
  • 1 cup Oat Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 cup Quinoa Flour
  • 2 cups All Purpose Flour
  • 1 tablespoon Baking Soda
  • 1 teaspoon Salt
  • 4 cups Chopped Walnuts
  • 1 and 1/2 cups Semisweet Chocolate Chips
  • 1 cup Dried Cranberries
  • 1 and 1/4 cups Rolled Oats
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes.
  2. In a blender whip together the egg replacer powder and water; until it’s frothy. Keep it aside.
  3. In a bowl sift together the flours, baking soda and salt; stir well and set aside.
  4. In a large bowl, cream together the butter and sugars. Add the whipped egg replacer mixture and vanilla; beat well.
  5. To this add the flour mixture. Fold in the nuts, dried cranberries, chocolate chips and see note 3 before mixing rolled oats.
  6. Drop by spoonfuls (about 1 tablespoon of dough per cookie) onto un-greased baking sheet; flatten it slightly and bake for 10-12 minutes or until lightly browned. I baked mine for 11 minutes.
My Notes:
  1. The original recipe uses 5 cups of all purpose flour, so you should be fine without the flours I have mentioned. I’m also sure that you could use a combination of other grain flours like brown rice, spelt etc. For oat flour, I powdered rolled oats in a blender.
  2. I have used Ener-G egg replacer to replace 4 eggs.
  3. The cookie dough started off a bit watery but after adding the nuts, chocolate chips and cranberries it became quite thick. I got the idea to add rolled oats after mixing the nuts etc. By that time the dough had become very thick, so I knew that mixing in the oats would be quite tough. So I divided the dough into 3 portions and mixed the oats in 3 portions as well. To avoid this you could mix in the oats while sifting the flour, baking soda itself and set aside.
  4. I didn’t get 12 dozen cookies as mentioned in the recipe but only 9 dozen (108 cookies).
  5. I did not flatten the cookies for the first batch, so these were a bit thick and chewy. So from the next batch onwards I flattened them lightly and they spread out beautifully and were quite crispy.
Tried this recipe? Give your feedback below

13 COMMENTS

  1. Could you sub coconut oil for the melted butter? Or would you use vegan butter spread option? Would love to try these. I often scoop and freeze cookie to bake off as needed. This looks like a great basic recipe that you could dress up in multiple ways.

    • Yes it should work, but I’m guessing that coconut oil will harden up too much especially in the freezer and it might need extra few minutes of baking. During winter months when I use melted coconut oil in my pancake/waffle recipe it hardens in small pieces by the time I make the pancakes. That’s why I’m wondering how it would turn out in the cookie dough.

  2. I have no patience to bake 9 dozen cookies. When I do want more, I prefer the bar cookies which can be done in two or three batches and be done. These look good.

    • You are right Champa. This was a lot of work, but at least I had 2 really big cookie sheets, so I was done with 4 batches totally. Otherwise it would have taken forever. I haven’t tried a big batch bar cookie recipe. Do send me a good link (preferably something you have tried). I may need it again the next month.

LEAVE A REPLY

Tried this recipe? Click on stars to rate: