Friday, June 11, 2010

Chocolate Oatmeal Cookies

Last week my gym buddies decided to have a breakfast potluck after our routine morning gym workout. I did not have much time to prepare something extravagant. So I optioned to make cookies. Since we are working towards a healthy living, I searched the blogsphere for a healthy chocolate cookie.

I stumbled upon an easy and yummilious recipe from one of my favourite food blog "Happy Home Baking". It's called Chocolate Oatmeal Cookie. The ingredients used are much healthier than the normal chocolate cookie. So I decide to get my hands dirty on it. Baked 2 batches (1 for the family and the other for my gym buddies).

Some of my cookies are slightly overbaked (so they are crispier)

I (and the rest of those who consumed my bakes) love the crunch and the taste of the cookies. It is crunchy on the outside and slightly chewy in the center, The walnut, oatmeal & chocolate were a perfect match. Moreover, this cookie uses less butter and sugar. So... it can be eaten without guilt ;-D.

A definite keeper. Here is the recipe.

Chocolate Oatmeal Cookies (adapted from Happy Home Baking)
(makes 25 cookies)

Ingredients :
90 gm butter (soften at room temperature)
25gm castor sugar
25gm brown sugar
1 egg (weight is about 60gm with shell), lightly beaten
1 tsp vanilla extract
1/4 tsp salt
100gm plain flour
100gm roll oat or oatmeal (I used organic baby oat)
20gm dark semi sweet chocolate (finely chopped)
50gm walnut (roasted and coarsely chopped)
60gm mini chocolate chips

Method :
  • Preheat oven to 190 C.
  • Line baking tray with parchment paper.
  • With manual whisk, cream butter and sugar in a mixing bowl till pale and fluffy.
  • Gradually beat in the egg.
  • Add in salt and vanilla extract, mix to incorporate into the batter.
  • Sift flour over the batter and fold in with a spatula.
  • Add in oatmeal, chopped chocolate, walnuts and mini chocolate chips.
  • Mix well with the spatula.
  • Drop tablespoons of the cookie dough onto the prepared baking tray. Space them out evenly to allow spreading.
  • Flatten each cookie dough slightly with the back of a fork (keeping the shape as even as possible.
  • Bake for 8-10 mins or until golden.
  • Transfer to a wire rack to cool completely.
  • Store in an air-tight container.

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