Healthy, Crunchy and full of fibre breakfast oatmeal cookies recipe with choco chips is an excellent choice to start your day with. Cookies prepared with oats, homemade unsalted butter, light brown sugar, chocolate chips, and whole wheat flour are perfect for a healthy breakfast, or as a snack with a glass of milk.
About Oats
Oats are a popular breakfast food. Depend upon the processing stages; they are available in different form including oats grout, steel cuts, rolled and quick oats. Even kids who would normally do not like to have oats due to their bland taste would become fan of these nutritious cookies in no time. You can also try this gluten free cookies recipe ragi and almond meal cookies, Eggless Besan Nankhatai.
About Breakfast Oatmeal Cookies Recipe
Cookies prepared with oats, homemade unsalted butter, light brown sugar and whole wheat flour are perfect for a healthy breakfast, or as a snack with a glass of milk.
It is an easy and quick recipe which includes creaming of butter and sugar then adding of whole wheat flour, oats, dark chocolate chips, raising agents and a dash of vanilla essence to make a sticky dough and shape into balls and baked for 15-17 minutes.
Healthy Chocolate Chip Oatmeal Cookies Recipe Benefits
Oats are rich in various minerals, vitamins, soluble and insoluble fibres. These help in lowering bad cholesterol levels. They increases intestinal transit time and thereby reducing the after meal sugar spikes and also keep our heart healthy. Oats also contain beta glucan that maintains lipid profile in a healthy range. They are low in fat, high in protein and fibre that reduces hunger pangs and avoid constipation. They are considered superfood, are rich in antioxidants, help us fight with carcinogens and improve overall immunity.
Healthy Breakfast Oatmeal Cookies Recipe Ingredients
Unsalted butter – Rich in healthy short chain saturated fatty fats and fat soluble Vitamins A, D, E, K. They are easy to digest, keep your skin moist and considered very healthy if consumed in moderation amount. They provide rich flavour to food items.
Brown sugar– Although the source of brown sugar and white sugar are same, but brown sugar is less chemically processed hence retains more nutrients than white sugar.
Dark and white Chocolate chips – They are made from dark chocolate that is a good source of antioxidants. It lowers the risk of heart disease, protect your skin from sunburn and improve brain function.
Breakfast Oats Chocolate chip Cookies-Step by Step Preparation
Mixing of wet ingredients for making breakfast oats cookies
1. In a mixing bowl, add butter and beat it for a minute, then add light brown sugar and white sugar and again beat this mixture for 2-3 minutes with a help of hand whisk until it become light and fluffy.
Mixing of dry ingredients for making breakfast oats cookies
2. Now in another bowl, add measured and sieved whole wheat flour, baking powder, baking soda and salt. Mix them well to make it lump free. Then add this flour mixture to the butter sugar mixture, add oats and fold/mix them gently. Do not mix it vigorously otherwise it may develop the gluten and cookies made of it will be hard.
3. Finally add white and dark choco-chips and fold/ mix them gently until the mixture transforms into sticky dough. If dough looks dry, then you can add 1 tbsp of milk at this stage. Now put this dough in the refrigerator for at least 30-40 minutes. Refrigeration help to solidify the butter in dough and it helps in slow spreading of cookies at the time of baking and maintain their shape.
How to bake Breakfast Oats Chocolate chip Cookies
4. Meanwhile preheat oven at 170 degree Celsius for 10-15 minutes.
5. After 30 minutes, take out the dough from refrigerator, grease a 1/8 size measuring cup. Then scoop out dough balls and place them on a cookie sheet lined with parchment paper. Also Leave space of at least 2 inch between the balls as they will spread during baking. I recommend Using of 1/8 cup size that will give you a 25 gm baked cookie but you definitely can easily prepare smaller or bigger size cookies according to your requirement. I got 16 cookies with this measurement.
6. Now bake them in the preheated oven at 170 degree Celsius for 15-17 minutes. After 7-8 minutes of baking, lightly press each cookie with the help of a flat spatula and bake further for 7-8 minutes more. If your cookie size is smaller than the above mention size, then baking time will also need to be reduced. If they are bigger in size then baking time is increased.
7. During baking, to check if cookies are ready you should keep an eye on colour of cookies that will change to light brown with corner set and dry in touch.
8. At this point, take them out from the oven. Leave them on the cookie sheet for 1-2 minutes and then transfer on the cooling rack to let them cool down completely. Cookies are very soft at the centre at this stage, but they will become hard after cooling down.
9. You can store them in an airtight container for up to 2 weeks.
Serving Suggestions
Breakfast oatmeal cookies can be served as a healthy breakfast option with a cup of milk or juice. You can also eat as a evening snack with a cup of tea or coffee or as a dessert to satisfying your after meal sweet cravings.
Tips and Tricks
- Butter should be at room temperature.If you will be using salted butter, then you should skips salt from the recipe.
- Always beat butter and sugar in one direction for at least 2-3 minutes.
- Always fold the cookie dough gently and do not do over mixing as that may develop gluten in the dough and cookies may become too hard.
- Refrigerating cookie dough for at least 30 minutes before baking helps in nice spreading and also give a crunchiness to the cookies
- When you Increase or decrease the size of cookies, you also need to increase or decrease the baking time accordingly.
- Let the cookies cool down completely before storing them in the container. Storing warm cookies will make them soggy.
Recipe Card
How to Make Breakfast Oatmeal Cookies Recipe
Ingredients
- 90 gm Homemade unsalted Butter
- 90 gm Whole wheat flour
- 80 gm Quick Oats
- 40 gm Powdered light brown sugar
- 35 gm Powdered white sugar
- 1 tbsp Cornflour
- ⅛ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Vanilla essence
- 1-2 tbsp Milk (if required)
Instructions
- In a mixing bowl, add butter and beat it for a minute, then add light brown sugar and white sugar and again beat this mixture for 2-3 minutes with a help of hand whisk until it become light and fluffy.
- Now in another bowl, add measured and sieved whole wheat flour, baking powder, baking soda and salt. Mix them well to make it lump free.
- Then add this flour mixture to the butter sugar mixture, add oats, vanilla essence, and fold/mix them gently. Do not mix it vigorously otherwise it may develop the gluten and cookies made of it will be hard.
- Finally add white and dark choco-chips and fold/ mix them gently until the mixture transforms into sticky dough. If dough looks dry, then you can add 1 tbsp of milk at this stage.
- Now put this dough in the refrigerator for at least 30-40 minutes. Refrigeration help to solidify the butter in dough and it helps in slow spreading of cookies at the time of baking and maintain their shape.
- Meanwhile preheat oven at 170 degree Celsius for 10-15 minutes.
- After 30 minutes take out the dough from refrigerator, grease a 1/8 size measuring cup. Then scoop out dough balls and place them on a cookie sheet lined with parchment paper. Leave space of at least 2 inch between the balls as they will spread during baking. Using 1/8 cup size will get you a 25 gm cookie but you definitely can easily prepare smaller or bigger size cookies according to your requirement. I got 16 cookies with this measurement.
- Now bake them in the preheated oven at 170 degree Celsius for 15-17 minutes. After 7-8 minutes of baking, lightly press each cookie with the help of a flat spatula and bake further for 7-8 minutes more. If your cookie size is smaller than the above mention size, then baking time will also need to be reduced. If they are bigger in size then baking time is increased.
- During baking, to check if cookies are ready you should keep an eye on colour of cookies that will change to light brown with corner set and dry in touch.
- At this point, take them out from the oven. Leave them on the cookie sheet for 1-2 minutes and then transfer on the cooling rack to let them cool down completely. Cookies are very soft at the centre at this stage, but they will become hard after cooling down.
- You can store them in an air tight container for up to 2 weeks.
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Yum yum ! Came out great and Loved them.
Happy to hear that, thanks Aarti!
Yummy cookies, best cookies from my hand so far!
Hi Aarti!, I am glad that you like the recipe, thank you for updating your outcome.