Home baking is a pleasure, it has its own charm. The vibes of baking for your family makes everything radiant. Birthdays and anniversaries give you incentives to bake. Kids flutter around you like butterflies when you are about to leave that chocolate smudged whisk for washing. The euphoria of home baking is gratifying That plunge of ingredients into that mixing bowl, whisking, and mixing, that flutter you feel when the pan is in the oven, that enchanting aroma and mostly the joy of sharing with the family. Nobody can buy that happiness with the baked items from the market.
The soulful boom of baking makes me happy. I am a big fan of easy attainable methods for baking. fancy complicated baking just doesn’t make any sense when doing at home. Fun is when you look into the fridge for the cake piece that wasn’t glorious enough, you look for a crooked cookie in the jar.
My elder daughter loves chocolate chip cookies. I literally have to hide the jar from her sometimes, because she is a teenager and she can skilfully proxy her food with cookies. Baking these cookies with whole wheat flour and oats is a better idea for such kids. But I still helicopter her when it comes to sugary stuff. Portion size is the key when it comes to sweet treats and teens don’t really acknowledge words coming from mother’s mouth. Anyways, this doting warfare at home is picture-perfect. And we must move on to our cookie recipe.
How do you like your cookies? Crumbly, chewy, crispy, shortbread types or thin wafer types. I mostly prefer them when they are biscuit types. The melt in the mouth buttery affair with that crisp character, almost like shortbread. Such is my teatime preference. I do love soft interior, crisp outside fresh baked cookies when served with icecream. That is more like a dessert I love to relish after dinner with my husband watching Netflix.
These cookies are more like biscuits, (teatime preference) where butter and sugar act like magic wands to glamorise the experience. There is nothing complicated about the recipe. It’s just mixing, chilling, baking and you will attain a remarkable outcome. Once baked and cooled to room temperature, keep them in the jar and enjoy your teatime just like me.
I have mentioned potato starch in the ingredients below. Potato starch adds to the crispy texture to this whole wheat, oats chocolate chunk cookies. Yoka Superior Potato Starch, 500gm
If you don’t have potato starch at home, the closest substitute would be cornstarch. Or you can simply choose to skip it and you will end up with cookies with less crunch. If that is your preferred texture, please go ahead with it. It won’t affect the flavour.
I have mentioned chopped chocolate in the ingredient list below. If you have chocolate chips, please feel free to go ahead with it. It just does not matter at all. More the chocolate, happier the kids would be. better bites Dark Chocolate Chips -250gram
60 gm – 1/2 cup of whole wheat flour
48 gm – 1/2 cup almond flour
25gm – 1/4th cup oats
15gm – 1 tbsp of potato starch
1.2 gm – 1/4th tsp of baking powder
50 gm – 1/4th cup of white sugar
50 gm – 1/4th cup of light brown sugar
113 gm – 1/2 cup of butter
1/2 tsp of vanilla extract
45 gm – 1/4th cup of chopped chocolate
2 tsp milk (if needed)
A pinch of salt
Preheat the oven to 160* C. Line a light-coloured baking sheet with a parchment paper.
In a medium bowl, beat the butter (room temperature) for about 20 seconds using a wire whisk.
Add the sugars, and beat for about 1 – 2 minutes. The mixture will turn a pale colour and be fluffy.
Next, add the vanilla and beat until just combined.
Whisk together the whole wheat flour, almond flour, roughly ground oats, potato starch, salt, baking powder.
Sprinkle the flour on top of the butter mixture, and mix just until combined. If you feel that the mix is dry and is not holding together when pressed between the fingers and palm, then add a spoon full of milk. If the mix is holding shape when pressed, don’t add any milk.
Stir in the chopped chocolate chunks.
Chill the dough (covered) in the fridge for 30 minutes. You can store it overnight.
Scoop the dough into dough balls, and space them evenly on the baking sheet.
Bake for 10 – 15 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
You can let the cookies cool inside the hot oven (but switched off) with a slight door open. This will further crisp the texture of the cookies without adding browning them further.