Cookie time! 5


When it comes to baking cookies, that’s something which doesn’t happen too frequently in my kitchen. There’s a simple reason: All the mixing, folding, resting the dough, cutting them into shapes and then baking them and then cooling them before you finally eat it is just such a long process! I’m a sift, beat, bake kinda girl and the complicated processes don’t really sit well with me.

They say that marriage changes a lot in you and yes, that is true. No, I’ve not become a compulsive cookie baker! But I’m okay to beat my laziness and bake a batch now and then. Oat cookies are a favourite at home, I’ve baked these quite often and they don’t last long!

While I was surfing online for a couple of recipes for Oat cookies, I was making them for the first time then, there were plenty of versions that I came across. What struck me was that these are so versatile, by now I’ve tried several versions and the one with loads of nuts is our favourite. Sometimes, I bake oddly shaped cookies which we crumble and top with yogurt for a filling breakfast.

Oat & wheat cookies

(Adapted from Divine Taste)

1 1/2 cups of whole wheat flour
1 cup of quick cooking oats (I used Quaker)
1 tsp of baking powder
3/4 cup of white sugar
1/2 cup of butter, softened at room temperature
1/2 cup milk
1 tsp of flaxseeds, ground and mixed with 1 tbsp of water
1 cup of mixed nuts (I used walnuts, cashewnuts and almonds)
1 tsp of vanilla essence

Dry roast the nuts, allow them to cool down and then coarsely chop or crush them.

Sift the whole wheat flour and baking powder together. Mix the oats with this. Keep this aside for sometime.

Cream the butter, sugar and vanilla essence together to make a smooth paste. Add the flaxseed paste to this and mix well. Now add the flour-oat mixture to this along with the milk and fold it all together. Add the nuts in the end and bring the dough together. If you find that it is a little dry then add some more milk to the dough.

Divide the dough into equal parts and form balls with them. Flatten these between your palms and place them on a greased, lined baking tray. Bake these at 160 degrees for 15-17 minutes or until the edges begin turning golden-brown. Remove them from the oven, let them cool down on a wire rack and store in an airtight jar.

* Instead of the flaxseed paste you can add one beaten egg to the mixture.
* Replace the vanilla essence with cinnamon powder, lemon zest or even all spice powder for a little variation.
* You can also freeze this dough and bake portions of it later on.

I’m sending this to Bake Fest, which was started by Vardhini of Cooks Joy, and is now being hosted at Palachinka Blog


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