Farro Raisin Cookies
What happens when you put an Italian spin on an American oatmeal raisin cookie recipe? Simply put: cookie heaven. You get all the flavor and chewy texture that you expect from an oatmeal raisin cookie but by replacing all-purpose flour and rolled oats with einkorn flour and whole grain rolled farro you get all the nutritional benefits of these ancient grains—like higher protein levels—and a delicious nutty taste. In this recipe two types of farro are used: farro piccolo (Einkorn) and farro medio (known as farro or emmer), which is commonly grown in Tuscany where this delicious grain is the star in many traditional recipes.
Makes: 25-30 cookies
Add the butter and both sugars to the mixing bowl of a stand mixer equipped with a flat hook. Mix together at medium speed until smooth; about 2 minutes. Add the eggs and the vanilla, mix at high speed until everything is combined; about 1 minute. Scrape down the sides of the bowl.
In a separate bowl, mix together the farro flour, baking soda, cinnamon and salt. Add the mixture to the wet ingredients and mix at low speed until combined. Now pour in the rolled farro and mix. Add the raisins and continue stirring at low speed until combined. The dough will be sticky. Put the dough in the refrigerator for 30 minutes. If you want to refrigerate for longer (up to 2 days), set out the dough at room temperature for at least 30 minutes before rolling and baking.
Preheat the oven to 350°F. Place parchment paper on two cookie sheets. Roll balls of dough (about 2 tablespoons per cookie) and place on the trays about 2 inches apart. Bake for 11-13 minutes, until lightly browned on the sides. The center will look undercooked. Remove from the oven and allow to cool on the sheet for 5 minutes so that the middle hardens. Then transfer to a wire rack to cool completely.
