How would you like some big – fat – wholesome – crunchy and crispy on the edge and chewy in the middle wheat – oats and toasted nut – Chocolate chip cookies? Drooling ?
Fresh cookies baked with hint of cinnamon and some milk chocolate as well . And did I day they have reduced sugar. Definitely a worthy contender to the list of wholesome options. And not to mention the kitchen smelled heavenly . Definitely christmassy in spring theme , I say !
This was to have been published a couple of weeks ago. But let’s just say my Macbook decided not to cooperate and a whole bunch of my photos just poofed up in thin air !
Lots of adventures aside, this recipe needs to be up as the cookies are long gone and kids are clamoring for more. And I would love for you all to try it as well.
Gorgeous, big fat near bakery style cookies with crunch of nuts, hint of cinnamon and sweetness of milk chocolate balanced by semi sweet chips. Crispy, yet chewy oatmeal wheat cookies – served with a glass of milk and a big smile !
Prep time : 20 min
Baking time : 10-12 min
Cookies about : 24 -36
Sift and Mix :
- White whole wheat flour : 3/4 cup
- Unbleached All purpose flour : 3/4 cup
- Baking powder : 1/2 tsp.
- Baking soda : 1/2 tsp.
- Cinnamon ground : 1 tsp.
- Salt : 1/2 tsp.
- Quick cooking oats : 1 cup
To cream : ( Ingredients at room temperature)
- Unsalted butter : 1 and 1/2 sticks or 12 Tbsp.
- Granulated sugar : 1/4 cup
- Packed dark brown sugar : 2/3 cup
- Pure Vanilla extract : 1 Tbsp.
- Almond extract : 1 tsp. ( optional)
- Large , cage free egg : 1
- 2 % milk : 2 Tbsp.
Additions for the final cookie base :
- Milk chocolate chips : 1 and 1/4 cups
- Semi sweet chips : 1/4 cups
- Toasted and chopped walnuts and almonds : 1 cup
- Pre heat oven to 375 F.
- Line your baking sheets with parchment paper. Clean up would be a breeze.
- Sift and mix all the ingredients listed under order. Add the quick cooking oats at the very final stage and then given a thorough mix.
- Cream the butter well initially. Say for about 3 minutes.Then add in the sugars and cream for another couple of minutes to yield a fluffy creamy mass.
- Add the whole egg and mix it in thoroughly and then add the vanilla and almond extracts and the couple of tablespoons of milk and mix till blended again.
- Now add in the flour-oats combination mix. Just mix until no streaks remain . Do not over mix.
- Finally fold in the chocolate chips and nuts for even distribution. Fold it in please. Again DO NOT over mix please.
- Using a cookie scoop or tablespoon scoop, scoop out portions of the cookie dough and place about 2 inches apart.
- Bake at 375 F for about 10-12 min so edges are browned crisp , but centers remain chewy. Or if you prefer you can make it crisp entirely too. I made a combination of both.
- Remove and cook on baking sheets for about 5 min. Remember they do continue to cook on the sheets, so change them out to wire racks after that to cool down.
Recipe is a minor adaptation of the original one from Nestle site.
The sun peeked out after days of bleh weather here. An appointment got rescheduled. Multiple loads of laundry got done and dust bunnies were chased away. The sun shining on the deck enticed Maya ( my gorgeous and slightly nutty black lab) and she acutely made me aware why I probably needed to invest in a doggie door. The girl wanted to be in multiple places at once.. And there you have it, I think I influenced the dog !
And did I tell you about this week. We usually have nice weeks , crazy weeks and – I – can’t – find – my head weeks.. This week was mercifully though just toggling between the first two kinds. The next week would be headless chicken week. I guess the cookies fortify me for those. DH traveling and school, afterschool and after-after school schedules run amok. The kids had it more packed and A1’s schedule honestly made my high school one look easy peasy.
So in any case, felt the kids would enjoy this and a cup of milk as an afterschool treat.
And then again mom could sneak in one with a cup of coffee. After all when one bakes cookies, quality control and all .. Absolutely mandatory to test one. Fresh and warm out of the oven makes it even better. Oh and what a treat it was, crisp on the edges, gooey chocolate chip , coffee shining through and bit of delicate fudgy center.
This is a take on the traditional toll house recipe 🙂
I also was made aware of a National cookie day. Well a happy coincidence it seems.
Prep time : 10 min Bake time : 10-12 min Yields : About 24 cookies
- Unbleached and Unbromated APF : 1 cup
- Salt : 1/4 tsp
- Baking powder : 3/4 tsp.
- Baking soda: 1/4 tsp.
- Butter : 1/2 cup at room temperature
- Granulated cane sugar : 3/4 cup
- Large egg : 1
- Pure Vanilla extract : 1 tsp.
- Unsweetened cocoa powder : 1/4 cup
- Instant coffee or espresso powder : 3 Tbsp.
- Mini semi sweet chocolate chips : 3/4 cup ( reserve 1 Tbsp. to sprinkle on top if desired)
Before you begin the baking process, please ensure all the ingredients are at room temperature.
- Pre heat your oven to 350 F.
- Line a couple of cookie sheets/ baking trays with parchment paper and set aside.
- In a mixing bowl, first measure out the flour and whisk together with salt , baking powder and soda. Do not add more than what is called for.
- In the bowl of your stand mixer if using or any big mixing bowl – add the room temperature butter and sugar and cream till it is smooth and light in color. Mine took about 3 -4 minutes.
- Now add the egg and whisk till incorporated.
- Then add in the cocoa powder, instant coffee or espresso powder, vanilla extract and whisk once again.
- Add the flour gradually and fold till you do not see any dry flour remaining. Do not over mix.
- Fold in the mini choco chips and reserving a tbsp. if desired so to sprinkle on the top of cookies before baking.
- Scoop out using a cookie scoop ( usually a tablespoon of it or a bit more ) and drop onto the prepared baking sheets. Space them apart to allow room for expansion.
- Bake for about 10 min, the cookies will remain soft but set.
- Cool them in the tray for about 5 minutes and then gently using a spatula, transfer them to a wire rack to cool completely.
- These are firm and tender, crispy yet fudgy in the center.
- Best with a tall cup of milk