Рецепт Baking | Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies. Chewy or crisp, pure comfort food any which way #makehalfyourgrainswhole
“Empty?! You took all the cookies!”
“They were crying to get out of the jar. Cookies get claustrophobia too, you know!”
Charles M. Schulz
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies. These are cookies that spell “P U R E C O M F O R T”. Cookies are often the best bites to happiness, the shortest route to instant gratification. Even better if you bake them at home. These were just that and more. Some afternoons, I want need to just steal into the kitchen and bake myself into oblivion. There are a few hits and misses on days like these.Did I tell you that summer is practically here? Yes we’re on the border where spring meets summer. That means a few days of precious mulberries, curry tree blossoms, lime tree blossoms, kumquats too. Tomatoes that will hopefully ripen to a sun kissed red, then we look at notoriously high temperatures of 45C and above.
With the summer heat increasing, and the mercury literally rising by a degree everyday, summer baking needs to be minimal, quick and very fuss free. These cookies were surprisingly all this and more. They turned out darned delicious too. Inspired and adapted from a popular cookie by Deb @ Smitten Kitchen, I made mine wholegrain.
My obsession with the #makehalfyourgrainswhole often works well. With cookies, it’s a near 100% pass rate. I’ve really never understood why brownies or cookies should use refined flour since they taste really great with wholegrain. I recently made wholewheat shortbread too, a recipe I still have to share. That was another winner.These are as simple as can be. Stir a dry mix, whip the wet mix, stir gently to mix the two and you’ve got great tasting cookie dough. If the eggs are pasteurised, you could eat the dough by itself!! It tastes that good! I know because I had a little helper who was stealing away bits of dough!
So here we go. Get the stand mixer going, and in 2 minutes you have cookie dough. I love the big handy bowl of the KitchenAid. Best design ever. If cookies are comfort food, the KitchenAid is equally comforting, magical too!
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Also find me on The Rabid Baker, The Times of India
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies that come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings
Prep Time
20-24 cookies
5 minutes
Cook Time
Passive Time
15-20 minutes
5 minutes
Servings
Prep Time
20-24 cookies
5 minutes
Cook Time
Passive Time
15-20 minutes
5 minutes
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies that come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings
Prep Time
20-24 cookies
5 minutes
Cook Time
Passive Time
15-20 minutes
5 minutes
Servings
Prep Time
20-24 cookies
5 minutes
Cook Time
Passive Time
15-20 minutes
5 minutes
Ingredients
Servings: cookies
Instructions
Place all the dry ingredients in a large bowl and stir to mix.
Place all the wet mix ingredients in bowl of KitchenAid Stand Mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
Line 2 baking sheets with parchment.
Place scoops of cookie dough on the parchment, 2 inches apart,12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
Bake for 15-20 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}.
Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack.