Why oats?
I love oats and eat oats almost everyday for my breakfast. Clearly, you can see that I don't have any digestive disorders. And I'm not an advocate for unnecessary grain free gluten free diet.
Accordingly to Wikipedia, oats are generally considered healthy due to their rich content of several essential nutrients. In a good amount of serving, oats can provide an excellent source of protein, dietary fiber, several B vitamins and numerous dietary minerals plus cholesterol-lowering effects.
Since I can't make decent-tasting cookies with absolutely no butter and sugar, I might as well bake them with oats in order to make the cookies nutritionally good to certain extent.
Here, I have compared and road-tested two very yummy chocolate chip oatmeal cookies recipes and I would strongly recommend these recipes for several different interesting reasons... You wanna know?
Super Yummy Chocolate Chip Oatmeal Cookies made from two fabulous recipes
Why these two chocolate chip oatmeal cookies recipes?
When I first saw these recipes from Food Network from here and here, I thought they are the same but when I looked at them closely, I can clearly see the differences:
Recipe one (from Anne Burrell) at here contains:
50g (1/4 cup) caster sugar
50g (1/2 cup) old fashioned rolled oats
NO maple syrup added
Recipe two (from Wayne Harley Brachman) at here contains:
100g (1/2 cup) caster sugar
200g (2 cups) old fashioned rolled oats
1/4 cup maple syrup
See the differences? The rest of the ingredients in these two recipes are exactly the same.
And these three differences yielded many interesting differences in these cookies:
1) Recipe One (without nuts) makes 12 cookies and Recipe Two (without nuts) makes 18.
2) The cookies made with Recipe One with less oat are surprising more chewy than the cookies made with Recipe Two with 4 times more oats! Really? I'm totally shocked when I tasted these cookies! I repeat... the cookies made with more oats are actually crisper than the cookies made with less oat!!!
3) The cookies made with Recipe One with slightly less sugar (4g caster sugar plus 8g brown sugar per cookie) actually tastes a lot more sweeter than the cookies made with more oat and more sugar (5g caster sugar plus 5g brown sugar plus 3ml maple syrup per cookie)!!! And I wonder why...
4) Taste wise, the cookies made with Recipe One taste sweet, chewy with milky fragrance and crispy rim but the cookies made with Recipe Two taste way less sweeter with coconut-like aftertaste (and there is no coconut in these cookies!). Both are very delicious and delicious in their own ways.
Sweet chewy milky chocolate chip oatmeal cookies
Made from Recipe One (originates from Anne Burrell) adapted from here
Look closely...
Cookies made from Recipe One: Chewy, milky and very delicious!
Crispy fully-oat-loaded chocolate chip oatmeal cookies
Made from Recipe Two (originates from Wayne Harley Brachman) adapted from here
Look closely...
Cookies made from Recipe Two: Crispy with a nice coconut-like aftertaste!
(and there is no coconut in these cookies!)
Here are the videos showing how I baked these cookies and the steps are very similar too. Please note that the ingredients that I used in both video are half the amount that I have written in the below recipes.
Video showing how I baked the cookies using Recipe One adapted from Anne Burrell's recipe:
Video showing how I baked the cookies using Recipe Two adapted from Wayne Harley Brachman's recipe:
I promise... Although both cookies taste pretty different, both are equally delicious!!! Wanna bake them?
Here are the recipes that are adapted from Food Network at here and here
Recipe One adapted from Anne Burrell's recipe:
Make about 12 cookies without the nuts120g (1/2 cup) unsalted butter, softened at room temperature
50g (1/4 cup) caster sugar*
100g (1/2 cup) brown sugar
1 large egg
1/2 tsp vanilla paste or extract
150g (1 cup) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
50g (1/2 cup) old-fashioned rolled oats*
140g (about 3/4 cup) chocolate chips
1/2 cup walnut or pecan nuts, optional - I didn't add this.
Recipe Two adapted from Wayne Harley Brachman's recipe - with extra oat and maple syrup added:
Make about 18 cookies without the nuts120g (1/2 cup) unsalted butter, softened at room temperature
100g (1/2 cup) caster sugar*
100g (1/2 cup) brown sugar
1 large egg
1/2 tsp vanilla paste or extract
1/4 cup maple syrup*
150g (1 cup) all-purpose flour
1 tsp baking powder
1/4 tsp salt
200g (2 cup) old-fashioned rolled oats*
140g (about 3/4 cup) chocolate chips
1/2 cup walnut or pecan nuts, optional - I didn't add this.
*marks the differences between recipe One and Two.
Preheat oven to 180°C / 350°F. Line baking trays with baking paper.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter, caster sugar and brown sugar until combined and fluffy, about 2-3 mins. Add egg into the butter mixture bit by bit, beating well after each addition. Beat in vanilla. For recipe two, beat in maple syrup.
Combine flour, baking powder and salt and sift flour mixture into the butter mixture. Add oats and use a spoon or spatula to mix until all ingredients are well incorporated. Then, stir in the chocolate chips and nuts (optional).
Drop tablespoonfuls of dough onto the prepared baking sheets, about 5 cm / 2 inches apart. Use the back of a metal spoon to flatten the dough slightly and bake until golden brown, 12-13 mins for recipe one and 13-14 mins for recipe two or until the edges of the cookies are firm. Allow cookies to cool slightly on the tray for 5-10 mins, then transfer to racks to cool completely.
Serve and enjoy. Store any uneaten cookies in an airtight container at room temperature for up 5 days.
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