I’m not forgetting using rolled oats in making cookies. I'm glad I found and bake this oatmeal chocolate chip cookies! Looking at the ingredients used in the recipe I knew I am going to pick this because most of the dry ingredients are oats. I replaced plain flour with whole wheat flour for healthier oatmeal cookies. As like other oatmeal cookies these cookies are chewy cookies.
The good thing about this recipe is no creaming/
beating required. All you need is mixing in the wet ingredients into dry
ingredients. And is a great recipe to get your kids involved in making these
cookies. In order to get even size cookies, I measure with ice-cream scoop.
Place the scooped dough on a lined baking pan, flatten them about ½ cm thick.
The
numbers of cookie depend on how big you like for your cookies. I prefer bigger
and thick chocolate chips cookies and this recipe gives me around 11 pieces. I
don't mine to serve slightly bigger portion of healthy oatmeal chocolate chip
cookies to my kids or enjoy myself.
Adapted
and slightly modified from Southern In-Law
Oatmeal
Chocolate Chip Cookies
Mine
makes 11 large, thick cookies
Ingredients:
(A)
85g
butter, melted
1
egg, lightly beaten
1
teaspoon vanilla extract
(B)
¾
cup rolled oats
¾
cup oat flour (blend from a cup of old fashioned rolled oats till fine)
2/3
cup whole wheat flour (or plain flour)
1
teaspoon baking powder (replace baking soda)
100g
light brown sugar
¼
teaspoon salt
(C)
½
cup chocolate chips/chunks of your choice
Methods:
1.
In a bowl, add in melted butter, egg and vanilla extract and whisk till
combined.
2.
In a mixing bowl, combine all dry ingredients from (B).
3.
Pour butter mixture into flour mixture. With a spatula using ‘fold and cut’
method mix till the dough is about to form. Lastly add in chocolate chips and
continue mix till all combined.
4. Scoop out the
batter with ice-cream scoop and apply little pressure on the cookies batter before
release the ball. Place on a lined baking sheet and flatten them into disc about
½ cm thick. Alternatively you can measure a tablespoon of dough
and roughly shape into ball. Leave some room in between cookies. These cookies
not spread much.
5.
Bake the cookies in preheated oven at 180C for about 13 minutes, or until edges
begin to brown. Turn the oven off. Leave the cookies in the residual heat of
the oven for about 8 minutes for extra crispness. Gently transfer to wire rack
to cool.
6. Allow the cookies to cool completely before
store in an airtight container.
I'm the host for November 2013 The Little Thumbs Up event with Oats theme. Cook or bake oats from whole oat groats, steel cut oats (Irish oatmeal), Scottish oatmeal, rolled oats (regular or quick rolled oats) and even oat flour. Do link up your recipes on this post and have fun!
This post is linked to the event, Little Thumbs up organised byZoe from Bake for Happy KidsandDoreen from My Little Favourite DIY, hosted byVivian of Vivian Pang’s Kitchen
