I knew it didn't. I have so many types of flour around here, and they take up too much space in the fridge or freezer! lol
I use King Arthur bread flour and I think Gold Medal all purpose. Always the unbleached.
As an aside I tried a new cookie recipe over the holidays.
Chocolate Brownie Oatmeal Cookies
1 12oz pkg semi sweet chocolate pieces (melted)*
1 8oz pkg cream cheese (softened)
1/2 cup (1 stick) butter (softened)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
3 cups quick or old fashioned oats (uncooked)
1 cup chopped nuts
powdered sugar (optional
Beat together cream cheese, butter and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour.
Heat oven to 350 F. Shape dough into one inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. Store in tightly covered container.
*To melt chocolate: Place in dry 1 quart glass measuring cup or microwavable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of dry double boiler over hot, not boiling water; stir occasionally until smooth.
What I did. I prepared the batter up to the oats. I divided my batter. In one bowl I used quick oats and in the other the old fashioned. The quick oats I left plain and the old fashioned I added nuts. I also added flax meal to my batter (1 tsp)
I didn't make them into balls, I just used my cookie scoop and I didn't separate them by 3 inches either and it wasn't an issue. I also, used parchment paper, saves on clean up.
Son doesn't like oatmeal which is why I wanted to see what the quick oats turned out like. He thought they weren't too bad, but thought they were too chocolaty.
Overall we liked the old fashioned oats the best with the nuts (walnuts). At first I thought the old fashioned were a bit tough, but, the next day that was gone. So in that regard they were better the next day. I'll definitely make them again. The old fashioned oats and the flax meal really help to lower the glycemic index of these cookies. The old fashioned oats reduce the glycemic index more than the quick oats do.
I'd like to be able to leave the melted chocolate out and make blonde brownie cookies, but, not sure what to replace the melted chocolate with.
Anyone have any ideas on this?
“www.joyofbaking.com/cocoa.html
Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate.”
Perhaps you can substitute the unsalted butter for every ounce of chocolate, and then play w/adding flour to compensate for the bulk of the cocoa powder?
Thanks so much for the advice and recipe!