Whole wheat, Oats, Chocolate Chunk Cookies
An easy, attainable method for baking cookies. 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. 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.
Servings: 8 people
Calories: 488kcal
Equipment
- OTG
Ingredients
- 90 gm whole wheat flour
- 48 gm almond flour https://amzn.to/2UYAJK2
- 25 gm roughly ground oats https://amzn.to/2UVZJ4v
- 15 gm potato starch https://amzn.to/3dgBYKB
- 1.2 gm baking powder
- 50 gm white sugar
- 50 gm brown sugar https://amzn.to/2ALCuTT
- 100 gm butter
- 1/2 tsp vanilla extract
- 45 gm chopped chocolate https://amzn.to/3fD1oDM
- 2 tsp milk
- A pinch of salt
Instructions
- 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.
Nutrition
Serving: 100gm | Calories: 488kcal