How to Make Breakfast Oatmeal Cookies Recipe
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.
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.
Video
Notes
1. Butter should be at room temperature.If you will be using salted butter, then you should skips salt from the recipe.
2. Always beat butter and sugar in one direction for at least 2-3 minutes.
3. 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.
4. Refrigerating cookie dough for at least 30 minutes before baking helps in nice spreading and also give a crunchiness to the cookies
5. When you Increase or decrease the size of cookies, you also need to increase or decrease the baking time accordingly.
6. Let the cookies cool down completely before storing them in the container. Storing warm cookies will make them soggy.
Note: Nutrition values are a rough estimate, if you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Each 25 gm cookie contains 142 Kcal, 17gm carbohydrates, 6 gm sugar, 5.6 gm fat, 1.1 gm protein and 0.8 gm fibre.