OATMEAL, CINNAMON & CHOCOLATE CHIP COOKIES

Arguably my BEST SELLING food item, these cookies are also one of my all time favourites. Truth be told, seldom do I make anything for sale unless I also really love it which helps me keep at it with love and passion and it seems the customers feel that. The oatmeal, cinnamon and chocolate chip cookies are so successful every time, they always sell out and sometimes I have to disappoint my loyal buyers. Well, not any more, because these cookies are as easy to make as they are to eat. I found the original recipe on Pinterest, and I tweaked it a bit to make it suitable for my taste. Now you have the option of using my recipe or starting your experiments from scratch with the original.

Ingredients:

1 1/4 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1-2 tbsp cinnamon powder(local cinnamon is less fragrant than the ones used abroad)

1 cup (200 g/1 stick) butter at room temp.

1 cup brown sugar( powdered)

2 large eggs

1 tbsp vanilla essence(optional)

3 cups oats

150 g chocolate chips (or 300 g for double chocolate chips)

Method:

Add all dry ingredients(cinnamon, salt, baking powder, baking soda) to the whole wheat flour.

Beat butter & sugar

until light and fluffy

Beat butter and sugar with your blender until light and fluffy.

While still mixing, add eggs one at a time and then the vanilla essence.

Add the dry ingredient blend and mix well then stop your mixer.

Add the oats

Add chocolate chips

Add the oats and chocolate chips and incorporate well with the help of a spatula or your hands.

Optionally you may leave your cookie dough to rest in the refrigerator for an hour before baking. This is especially recommended in the hot summer season of Karachi.

Place raw cookies on baking tray

Bake

Place raw cookies on your baking tray. I usually weigh my cookie dough to make sure they end up even. Bake in preheated oven at 180 C for 10-15 minutes, depending on how gooey or crumbly you like your cookies.Let the cookies cool on baking tray before removing them.

VARIATIONS:

#1 I have managed to successfully replace the brown sugar with 160 g honey for a more wholesome, unprocessed sugar option and the cookies turned out just fine.

#2 For a gluten free option, I substituted the whole wheat flour with finely ground oats. The cookies were a bit more fragile to handling and would crumble easily but f you don't mind a bit of a mess it works just fine.

Do let me know if you've experimented with this recipe and came up with other awesome variations.