Who can resist a chewy oatmeal cookie?  Packed with rolled oats, whole wheat flour, pecans, and a restrained few chocolate chips, these cookies are filled with fiber and protein, yet still taste like a cookie (not a nutritional supplement).  I made a few modifications to the “chewy oatmeal cookie” on p. 314 of King Arthur’s Whole Grain Baking.  Be sure to include the corn syrup (I know, it might contain mercury and isn’t  a very natural ingredient), but the fructose keeps the cookie moist and chewy for days.

1 1/2 sticks butter

1 1/4 cups brown sugar

3 T corn syrup

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt (omit if using salted butter)

2 T cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 T cider vinegar

1 T vanilla extract

1 large egg

1 1/3 cups rolled oats (quick or old fashioned)

1 1/4 cups whole wheat flour

1 1/2 cups coarsely chopped pecans

1/2  cup milk chocolate chips

Heat oven to 350; grease 2 baking pans. Beat together butter, sugar, corn syrup, baking soda, baking powder, salt, spices, vinegar, and vanilla.   Beat in the egg, then add oats, flour, nuts, and chips.  Stir to combine.  Scoop, by heaping tablespoonsful, onto baking sheets.  Bake for 12-14 minutes; underbaking will yield a chewier cookie.