Oatmeal Chocochip Cookies
Oatmeal Chocochip Cookies
A tray full of warm chewy cookies on a cold winter evening. A rocking chair, a fire place and some music. That’s the picture playing in my head as I bake these oatmeal chocolate chip cookies.
Recipe
Ingredients
Butter – ½
cup /
60 gm
Cane sugar-
½ cup / 65 gm
All purpose
flour – ½ cup / 75 gm
Oats – 1
cup / 100 gm
Flax meal –
2 tbsp
Warm milk –
2 tbsp
Chocolate
chips – ½ cup / 100 gm
Steps
1. Mix the milk and flaxmeal. Set aside for 5-10 mins.2. Take the butter and sugar in a mixing bowl. Whisk them together till you get a light and fluffy mixture.
3. Add the ‘flaxegg’ prepared in step one and whisk to combine.
4. Add the flour and oats. Bring the ingredients together using a spatula.
5. Mix in the chocolate chips. Your cookie dough is now ready to be shaped and baked.
6. Use a cookie/ ice cream scoop to shape the cookies. The dough is slightly ‘sticky’ and soft so this really helps.
7. Place the cookie dough scoops on a parchment lined baking tray. Use a spatula to flatten the domes.
8. Refrigerate for 15 mins to ½ an hour.
9. Bake in a pre-heated oven at 150C for 10-12 minutes [or until the edges start to turn light brown].
10 Place on a wire rack and allow to cool completely before storing in an air tight jar.
Notes
- Oven temperature and time may vary.
- Turn off the oven once the edges start to brown.
- These cookies are soft and chewy.
- I have used quick cooking oats in the above recipe. You may use any kind you like.
- Cane sugar may be replaced with jaggery powder / coconut sugar / raw sugar.
- You can also substitute the all purpose flour with whole wheat flour. It works equally well.
- You can make the cookie dough ahead and store it in the freezer.
- It is important to cream the butter and sugar well. It gives your cookie a nice texture.
- The flaxmeal helps to bind the ingredients together. I also really love the nutty flavour it imparts.
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