OATMEAL COOKIES

Tuesday, 18 July 2017





Cookies are something everyone enjoys but we often resist buying them because we know they are full of sugar and fat. However I have been craving a good cookie so I tried to make a healthier cookie with less sugar. It turned out to be a light and crispy!

Yields: 42 Cookies

INGREDIENTS:

2 large eggs
1 cup (227g) butter (room temperature)
½ cup brown sugar
2 tsp vanilla extract

2 cups multi-purpose flour
2 cups oatmeal flour
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
½ cup raisins
½ cup almond flakes (toasted)

Milk (optional)

METHOD:

1.  Move the oven rack to the middle position and preheat the oven to 180 C. Line 2 baking trays with baking papers and set aside.

2.  In a bowl of a stand mixer beat the butter and brown sugar together until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and vanilla extract, beat on medium-low until well mixed.

3.  In another bowl, shift in the flour, oatmeal, baking powder, baking soda, and salt. Then whisk together the flour mixer with raisins and almond flakes.

4.  Gradually stir in the flour mixer to butter mixer until well-combined.

5.  Roll the dough into small balls. Place the cookies about 2 1/2-inches apart on the lined baking tray.

6.  Using 2 fingers, lightly press down on each cookie dough ball to flatten it.

7.  Brush the cookies with milk (optional).

8.  Bake 15 to 20 minutes or until the cookies just start turning golden brown.

9.  Let cookies cool on a wire rack completely before storing in the air tight container. They will crisp up as they cool.

Notes:

1. You may substitute the oatmeal flour with old-fashioned oatmeal of the same amount.
2. If you flatten your cookies to very thin, then you may cut down the baking time to 10 - 11 minutes.