abSoLutely chunKy cHeWy oatMeal cooKies
Under the influence from last week’s cookie baking afternoon at my friend’s place, it triggered me to have a cookie quest exploring a suitable chewy cookie recipe for myself, there are so many versions out there and after searching, reading and reading, I have adapted to the following recipe but the most of it is adapted from Mrs Fields’ recipe. Thanks to Annette for sharing this with me. The main adjustment I have made were using less sugar and the oven temperature. Unfortunately, seeing so many lovely recipes out there, I could not resist and attempted to combine as much good elements into one recipe. Once you have a recipe that fits your taste, you don’t have to look around anymore, you can make all kinds of flavor by using any ingredients you like. Here I have 2 variations to share with you.
The biggest joy of baking cookies is that they are excellent gifts for kids and it’s indeed a lovely feeling when you see your cookies just disappearing in minutes.
Black and Whites Oatmeal Chewy Cookies
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup brown sugar
- 1 cup (225g) salted butter, softened
- 2 large eggs + 1 large egg yolk (lightly beatened)
- 2 tsp pure vanilla extract
- 100g coarsely chopped dark chocolate (60% cocoa)
- 100g coarsely chopped white chocolate
- 150g oatmeal (old fashioned ones)
Note. If you are into oatmeal like me, you can increase up to 250g, the dough can still take up this amount of oatmeal. You can also mix the big old fashioned flake oats and the small instants ones together.
(Make: approx 2 dozen for big cookies and 3 dozen for smaller size)
- Preheat oven to 150ºC.
- In a medium bowl, mix flour, cocoa, baking soda, baking powder & salt. Set aside.
- In a large bowl, blend the sugar and butter together using an electric blender at medium speed until a grainy paste is formed. Scrape down the sides of the bowl. Add the lightly beatened eggs and vanilla essence, and blend at medium speed until smooth.
- Use the blender at low speed or wooden spatula, mix in the flour, chocolate pieces, and oatmeal until everything is just combined. Do not overmix as you may get a tough cookie.
- Using round tablespoons, drop the cookie dough onto ungreased cookie sheets, 2 inches apart.
- Bake for 14-15 minutes depending the size of your cookies. When cooked, leave the cookies cooled for 5 mins on the tray before transfer to the cooling rack. This is because to let the cookies to further cooked when out of oven and also let them harden a bit as the cookie are still a bit soft.
- Repeat step 5 & 6 for the remaining dough.
- Serve when cool or when they are still a bit warm, or store in air tight cookie tins.
Tip. If you want to warm chewy cookies for all of them, instead of baking them all in one day, you can reserve the dough by keeping it refrigerated and bake the remaining batches the following day. This will surely impress your guests!
Cranberry, Walnut Oatmeal Chewy Cookies
Everything same as above except replace the dark and white chocolates with:
- 100g dried cranberries
- 100g dried walnuts (bashed into smaller pieces)