Oatmeal Cookies

I do not know what your story is when it comes to dieting! But as for me, like every other girl, I go through this phase of becoming conscious about my weight. I know very well that the only two universal solutions for weight-loss is ‘exercising’ and ‘dieting’. Trust me, as much I would like to do both, they are the hardest two words in my dictionary!

One among my several failure attempts to diet included a huge box of Quaker Oats. Just day dreaming about eating oats and losing Kgs felt wonderful. When in reality, I couldn’t get myself past two days of Oats breakfast. What two days of torture! And that’s when I decided.. Dieting is just not my cup of tea 😉

Thus Quaker Oats was soon erased from my memory!

A couple of months later, as I was cleaning my kitchen shelves, my eyes fell on the tall and mighty Quaker Oats box. I so badly wanted to empty it but didn’t know how. A friend of mine suggested I could make Oatmeal cookies. I felt that was a brilliant idea and went searching the net for the recipe. As always, I landed at Joy of Baking. The recipe was simple and the ingredients were very much available. I was so enthu about trying it out that I added an extra egg by accident. Thankfully the cookies tasted just as good as it should with just one egg!

Ingredients

  • 3 cups Oats
  • 3/4 cup all-purpose flour
  • 3/4 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup chocolate chips
Makes approx two dozens of large cookies!
Method
  • Preheat the oven to 180C and line two baking trays with butter paper.
  • With your hand mixer, mix the butter and sugar for a couple of minutes until creamy and smooth. To this add the vanilla essence and egg. Beat till combined.
  • In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon.
  • Add the flour mixture to the butter-sugar mixture and beat until well combined.
  • Stir in the chocolate chips and oats.
  • Wet your hand, take 1/4 cup of batter and flatten it out with your fingers such that its 1/2 inch thick. Place each cookie two inches apart on the baking tray. 
  • Bake for 15 minutes until the edge of the cookies turn light golden brown. Note – it might still be soft and a little wet in the center. 
  • Remove from oven and allow the cookies to cool for 10 minutes and then transfer to a wire rack.
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