Oatmeal Chocolate Chip Cookies Recipe

How can one not love cookies? The very crunch and crisp when biting, and sweetness of the smell and taste, and the convenience of popping one into the mouth oh-very-so-often! Only one thing, when we are trying hard to control sweet cravings, baking cookies can be a tough decision. Which is why I always try and want to make less sweet and less glutinous cookies!

Yesterday the kids were just recovering from a nasty flu bug and I needed some pick-me-up. It was turning into an uneventful quiet afternoon with noisy boys, I needed my time off!  And off I went looking for recipes.

I had once make this gluten free peanut butter cookies, and this time was looking for a different version to try and I found this Secret Ingredient Chocolate Chip cookies. It actually has not 1 but 2 secret ingredients, that is oatmeal and dessicated coconut, and it was just perfect for my liking! 

I tweaked the recipe a little bit as I only had instant oats available.  I had read earlier how melting the butter before mixing with sugar helps to achieve better results, so I followed that in this recipe. Also I reduced the sugar to suit our taste.

You Need:

3/4 cup oats (instant or rolled), blended fine

1 cup flour

1/2 cup butter, melted

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp vanilla essence

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup chocolate chips

1/3 cup dessicated coconut

some salt

Method:

1) Mix oats, flour, baking soda/powder and salt together. 

2) In another bowl whisk butter and sugar until light and fluffy. 

3) Add egg and vanilla essence and whisk some more. 

4) Add in the dry ingredients and combine with a whisk or spatula. Then add in the chocolate chips and dessicated coconut. You can now use your hands to almost knead it in. 

5) You will get a thick dough like texture.  

 

6) Using your hands, roll into small balls, and flatten them on a baking tray lined with baking sheet. Make sure u leave 2 inches between cookies to allow it to expand while baking. Bake at 170C for 15 to 18 minutes. 

The best thing about this recipe is thanks to the sticky nature of oatmeal, the dough comes together like a very soft, and non-sticking dough. It makes mixing and shaping a breeze! My first tray cookies were rather huge and I improvised it with smaller and flattened balls in the second one.

The final result was awesome, the cookies were crisp and slightly chewy inside. And not once you will suspect you are biting into oats. When hubby came back later, he nonchalantly asked if the cookied were like Famous Amos, and I confidently answered YES! Oh, how true!