Every one of us is quirky and I am no exception. Whenever I try any new dish, I try my best to decipher the recipe. And then there are times a recipe is handed down to us, in the form of ingredients. I never buy anything without looking at the ingredients and if I do end up liking that stuff, I would try to figure out the recipe from those ingredients. Not every time I have been successful but I love such kind of experiments.
Recently the husband and I were on a coffee date. Along with our regular coffee, the husband got a small pack of cookies. Oatmeal Cookies to be specific. Now I am not a cookie person at all and if the cookie is slightly overboard with either butter or sugar, I cant stand it at all. Given that oats were used, there was only one of two possibilities – the cookie would either taste like medicine or oats flavor would be masked with too much butter and sugar. Surprisingly, the cookie was delicious. I saved the wrapper carefully to decode the ingredients and give it a try at home.
Last evening as I was clearing up my handbag, I discovered this wrapper and I knew I had to try it immediately. This recipe of Eggless Oatmeal cookies ispurely based on my instinct and I must say that I am happy with the results. I added in some golden raisins and chocolate chips (stuff that I had handy) but on the hindsight, I could have left the cookie plain as it is. I learnt a few things along with the way, do check out the detailed step by step pictorial recipe and some useful tips in notes below.
How to make Whole Wheat Oatmeal Cookies –
Detailed step by step picture tutorial of making Whole Wheat Oatmeal Cookies –
Prep Work –
1. Line a baking tray with parchment paper.
2. Pre-heat the oven at 180°C for 10-15 mins.
How I made –
1. In a bowl add 3/4 cups of instant oats along with whole wheat flour.
2. Add baking soda, salt and coconut powder/desiccated coconut. Mix well.
3. In another bowl, add melted butter followed by cane sugar.
4. Mix well until the sugar and butter are well combined.
5. Add the sugar mixture to the oats mixture along with liquid glucose/honey, chocolate chips, raisins and vanilla essence.
6. Using a spoon, mix it really well.
7. Add 1 tbsp of milk and using fingers, bring the mixture together. Add an additional 1 tbsp of milk as needed and make the cookie dough.
8. Make small equal sized balls out of the dough and gently press each ball slightly flat. Place them not too close to each other on the lined baking tray.
9. Bake it on pre-heated oven at 180°C for 15-20 mins until the cookies are golden. Remove them from oven.
10. Let the cookies cool down completely and store them in air tight container. Serve with some milk.
- Choice of add-ons are as per preference. The cookie wrapper I saved up had mentioned dried papaya, cranberries, almond flakes, coconut flakes, raisins and chocolate chips.
- I had liquid glucose lying around since a couple of months and when I saw that the ingredients contained that, I gladly used it up. But taste wise, it was just like sugar. Honey can be used if liquid glucose is not available.
- If the dough is a little sticky, grease your palms with extra butter.
- Chop up the raisins if they are too big (like mine were), the raisins bulged and changed color as I had put them whole. Helps equally distribute add-ons.
- The cookies would be soft to touch when just out of oven, let them cool down for 5 mins before removing them from the tray for further cooling.
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