Gingerdoodles

Gingerdoodles

1 1/2 cups whole wheat flour
1 1/4 cups old fashioned oats
3/4 cup walnut halves
6 tablespoons unsalted butter
3/4 cup brown sugar
3 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon, divided use
1 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 cup finely chopped crystallized ginger
1/4 cup granulated sugar

Heat oven to 350 degrees F. 
Evenly place flour, oats and walnuts on a large cookie sheet; bake 10-12 minutes, or until ingredients are lightly toasted and fragrant.

Melt butter in a small saucepan over medium heat.  Cook 2-3 minutes, whisking frequently, until butter foams and starts to turn light golden brown.  Transfer butter to a large mixing bowl. 
Add brown sugar and molasses to mixing bowl.  Mix together, using a mixer on medium speed, until well combined and creamy.  Beat in egg until well combined.  Beat in vanilla, baking powder, baking soda, salt, 1 teaspoon cinnamon, ground ginger and clove until well combined.

Process flour, oats, walnuts and crystallized ginger in a food processor until finely ground.  On low speed, beat dry ingredients into wet, until just combined.  Chill dough in refrigerator for 30 minutes.
In a small bowl, stir together additional 1 teaspoon cinnamon and granulated sugar until combined.  Roll tablespoons of dough into balls, and roll balls in cinnamon-sugar until well coated.  Place balls on cookie sheets, spacing about an inch apart.  Bake 10-12 minutes or until crackled and crisp.
Cool 1 minute before transferring to wire racks to cool completely.

Makes 3 dozen cookies