Choco Chip Oats Cookies
Choco Chip & Oats Cookies are delicious eggless cookies. They are a crowd pleaser as they have chocolate chips. They are delicious, chewy and with perfect amount of sweetness.
Another of Chocolate Rasoi Recipe. Though there are just 6 recipes, I feel that I’ve been writing only workshop posts… illusion!
We did basic Choco-chip & marble cookies in various shapes during the workshop. However, I didn’t want to do the same again, so I replaced 60 gms flour with oats, reduced chocolate chips by 20 gms, added 60 gm brown sugar, 1/2 tsp baking soda & 1 tsp cinnamon powder.
With so many changes, I was having nightmares about the final verdict for the cookies. I guess my wait will be longer.. psst… a new recipe from these very cookies ;) I’m carrying these cookies along with Tutti-Fruity Cake for my aunt in Mumbai.
Choco Chip Oats Cookie
- 170 gram all purpose flour
- 30 gram instant oats
- 120 gram unsalted butter softened
- 125 gram sugar powdered
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 4 tbsp semolina
- 100 gram chocolate chips
- 1-2 tbsp milk optional
- Start by bringing all the ingredients to room temperature if they were refrigerated. It’s best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
- In a large bowl, sieve together all purpose flour, semolina, baking powder and baking soda. Set aside.
- In another large bowl, beat together butter & powdered sugar till it turns light & is fluffy.
- Add pure vanilla extract. Beat for 2-3 more minutes.
- Add sieved flour mixture & oats to wet mixture slowly using your fingertips. It should resemble like bread crumbs.
- Slowly knead a soft dough using your hands. Add little milk, if required to bring the dough together.
- Cover the bowl with cling film and refrigerate the dough overnight. You can even do it for couple of hours if you are short on time. Do not skip this step. You can store refrigerated dough for upto 3 days.
- On the day of baking, Preheat the oven to 350°F (180°C).
- Line the cookie sheet with parchment paper.
- Remove the bowl from refrigerator and allow it to soften a bit if it is too hard.
- Roll in chocolate chips into the dough and knead it slowly again.
- Using a melon scooper, scoop out small portion of dough and make small balls. Gently flatten them by pressing, into discs.
- You may need to lightly oil your palms before handling the dough. In between steps also keep lightly oiling your palms if required.
- If the dough gets sticky and not manageable then put the dough in the freezer for 10 minutes. It behaves well when cold.
- Place the cookies on prepared baking sheet 1 inch apart from sides & from each other.
- Using a fork or knife, pierce the upper layer of cookies making small indentations on. You can add some chocolate chips on top, if you like.
- Bake for 9-12 minutes in the preheated oven or just until the edges are slightly firm but center is still soft. I recommend a soft fudgy cookie than a firmer one.
- For moist chewy cookies do not over bake or else cookies will dry out.
- Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely. Store in an airtight container at room temperature for 3-4 days. You can also store them in refrigerator in an air tight box for upto 10-15 days.