Oatmeal Chocolate Chip Cookies

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I’m not forgetting using rolled oats in making cookies. I'm glad I found and bake this oatmeal chocolate chip cookies! Looking at the ingredients used in the recipe I knew I am going to pick this because most of the dry ingredients are oats. I replaced plain flour with whole wheat flour for healthier oatmeal cookies. As like other oatmeal cookies these cookies are chewy cookies.

The good thing about this recipe is no creaming/ beating required. All you need is mixing in the wet ingredients into dry ingredients. And is a great recipe to get your kids involved in making these cookies. In order to get even size cookies, I measure with ice-cream scoop. Place the scooped dough on a lined baking pan, flatten them about ½ cm thick.

The numbers of cookie depend on how big you like for your cookies. I prefer bigger and thick chocolate chips cookies and this recipe gives me around 11 pieces. I don't mine to serve slightly bigger portion of healthy oatmeal chocolate chip cookies to my kids or enjoy myself.

Adapted and slightly modified from Southern In-Law

Oatmeal Chocolate Chip Cookies

Mine makes 11 large, thick cookies

Ingredients:

(A)

85g butter, melted 

1 egg, lightly beaten

1 teaspoon vanilla extract

(B)

¾ cup rolled oats

¾ cup oat flour (blend from a cup of old fashioned rolled oats till fine)

2/3 cup whole wheat flour (or plain flour)

1 teaspoon baking powder (replace baking soda)

100g light brown sugar

¼ teaspoon salt

(C)

½ cup chocolate chips/chunks of your choice

Methods:

1. In a bowl, add in melted butter, egg and vanilla extract and whisk till combined.

2. In a mixing bowl, combine all dry ingredients from (B).

3. Pour butter mixture into flour mixture. With a spatula using ‘fold and cut’ method mix till the dough is about to form. Lastly add in chocolate chips and continue mix till all combined.

4. Scoop out the batter with ice-cream scoop and apply little pressure on the cookies batter before release the ball. Place on a lined baking sheet and flatten them into disc about ½ cm thick. Alternatively you can measure a tablespoon of dough and roughly shape into ball. Leave some room in between cookies. These cookies not spread much.

5. Bake the cookies in preheated oven at 180C for about 13 minutes, or until edges begin to brown. Turn the oven off. Leave the cookies in the residual heat of the oven for about 8 minutes for extra crispness. Gently transfer to wire rack to cool.

6. Allow the cookies to cool completely before store in an airtight container.

I'm the host for November 2013 The Little Thumbs Up event with Oats theme. Cook or bake oats from whole oat groats, steel cut oats (Irish oatmeal), Scottish oatmeal, rolled oats (regular or quick rolled oats) and even oat flour. Do link up your recipes on this post and have fun! 

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Vivian of Vivian Pang’s Kitchen.