Chunky Cranberry Oatmeal Chocolate Cookie

Would you like some whole wheat flour and thick rolled oats cookies with goodies which are tart, sweet and crunchy in it ? Oatmeal raisin is an all american classic cookie, but not exactly a favorite here at home. I really wanted to use up the tin of thick,rolled oats that found its way home after a shopping trip in November. Well you cannot really use it all up, but this is a great start and DH can swim in oatmeal whereas A1, 2 and 3 run away at the sight of it. It’s all about the compromise folks..Life is peaceful and oat battleground is calm again. What is it like in your place? do you guys love it? hate it? necessary evil it?

Chunky Cranberry Oatmeal Chocolate Cookie

Why mess around with the basics eh? But we do what we got to do. And we bake the classic cookies with a minor twist. And who would not like to be done in 30 min flat ( apart from getting the butter and egg to RT ) ? 
And pick one while warm and flip it hand to hand so you can take a bite ? A 3 has just about perfected a neat technique he practices when the cookies are right out of the oven and cooling off on a tray. And we just absolutely would die if it cannot be picked up πŸ™‚

Chunky Cranberry Oatmeal Chocolate Cookie

Let’s get a rundown on this ..

  • Whole wheat flour : check 
  • Rolled oats : check
  • Brown sugar : check 
  • Goodies : check 
  • Under 30 min : check !!
  • Chunky, Crunchy ,Crispy, Chewy : check 

Prep time : 15 min

Baking time : 16 minutes  

Yield : about 24 cookies

Ingredients:

  • White whole wheat flour : 3/4 cup
  • Thick, rolled oats ( not instant) : 1 and 1/4 cups
  • Dark brown sugar : 1/2 cup ( packed)
  • Granulated sugar : 1/4 cup
  • Unsalted butter , room temperature: 7 Tbsp.
  • Large, cage free egg : 1
  • Cinnamon , ground : 1/4 tsp ( optional)
  • salt : 1/2 tsp.
  • Baking powder : 1/2 tsp.
  • Chopped, toasted walnuts : 1/4 cup
  • Dried Cranberries : 1/2 cup
  • Chopped Semi sweet or dark chocolate : 1/4 cup
  • Pure Vanilla extract : 1 Tbsp.

Method:

  • Pre that the oven to 350 F
  • Line two baking trays with parchment paper or silpat.
  • In a large mixing bowl add the flour, baking powder and salt. Whisk very well. Add the rolled oats and whisk again.
  • In the bowl of your stand mixer ( or if using a hand mixer) cream the butter initially for a couple of minutes and then add the sugars and cream for another 2 minutes. Smooth texture is all that we need
  • Add the egg and whisk till incorporated. Do not over beat.
  • Add the vanilla extract and cinnamon powder and whisk once again.
  • Add the flour and oats mix and fold it in.
  • Add the chocolate bits, cranberries and toasted walnuts and fold again. Note: Fold, not beat it in. Simple gently fold in so they are distributed. Do do not beat th check out of it. You will have tough cookie and not a tender one then.
  • Place spoonfuls ( about 1.5 inch balls/ globes / scoops) about a couple of inches apart  on the lined baking tray. Tip : taller scoops will yield chunkier , puffier cookies.
  • Bake for about 14-17 minutes, till edges turn brown and tops are a pale brown.
  • Let it cool in the baking tray for about 5-8 minutes before transferring to a wired cookie sheet to finish off the cooling process.

Enjoy with a tall glass of cold/ warm milk. Or perfect with a robust tea.

Chunky Cranberry Oatmeal Chocolate Cookie

 

Gasp ! this is a breakfast cookie πŸ™‚

 

 

 

Oats and Almond Butter Choco Cookies – Eggless and delicious!

A mouthful of  a name.. But that’s all right, cause this is one cookie you will fall in love with.  A breakfast cookie, crunchy crumbly cookie, a bite into low sugar decadent piece this is. And thanks to Sonal’s post on her blog and the Epicurean delights group on FB, this recipe beckoned to me. Plus I was on the lookout for a flourless one as well, eggless too. The clincher, this is not one of those overtly sweet cookies.
 
I honestly wanted to follow the recipe to the T, but then again I had a jar of almond butter sitting in the refrigerator. It did need to get used up , so switching things  a bit, I ended up with this cookie.
Also I used unsweetened cocoa powder and used brown sugar entirely.

Ingredients:

  • Almond Butter: 1 cup (I used the creamy one made from roasted almonds)
  • Oats ground : 1 cup(Roasted quick oats are pounded to get this)
  • Brown sugar : 1/2 cup packed.
  • Baking powder : 1 tsp
  • Unsweetened cocoa powder :1/3 cup
  • Milk :1/3 cup (Added in intermittently to help the binding the dough)

Method:

  • Preheat the oven to 350deg F and line a cookie sheet with parchment paper.
  • Whisk all the dry ingredients in a bowl.
  • Add in the almond butter and mix thoroughly. At this point the mix is partly crumbly and part sticky.
  • Add in the 1/3 cup of milk intermittently to get a soft pliable dough. You don’t want a runny mess on your hands, so depending on the brand of oats in use, you might need more or less of the required amount of milk.
  • Drop in spoonful’s of batter  and press gently or roll into small lime sized balls and slightly flatten them on to the cookie sheet. I was actually able to roll it out into small globes because of the almond butter.
  • Bake at 350 deg F for 15-18 min.
  • Enjoy them warm with a glass of milk or just eat them plain!
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