Tag: oatmealcookies


Dec
2013

#fbcookieswap : Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies

categories: Baking, Cookies

Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies1

 

This is the second recipe that was made for cookie swap and these were shipped to Deeba of Passionate about baking. When I received her as my match I was ecstatic. It was a pure fan-girl moment! She and her blog is truly an inspiration for me. She captures mouthwatering food-pics and if you haven’t already, you must subscribe to her blog NOW. It was a difficult task deciding what to bake for her and I finally came up with these simple cookies. I hope she enjoyed them as much as I did 🙂

 

Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies2

 

These oatmeal cookies are made with whole wheat flour. Magic ingredient involved – Cornstarch! It has been added to the cookies which keeps them thick and puffed after baking. Each bite is orange-y and filled with pumpkin seeds. Do not skip the dough chilling step. It is absolutely mandatory for the ease of handling dough. Another important tip is to not over-crowd the cookie sheet. Arrange only 9 dough-balls for each batch.

Happy Baking!

Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies

Makes: 20 cookies | Prep time: 10 minutes | Chill time: 30-60 minutes | Bake time: 8-9 minutes

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup + 2 Tbsp oats
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • pinch of salt
  • 1/3 cup unsalted butter, at room temperature
  • 2/3 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 2 Tbsp freshly grated orange zest
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tsp orange extract (optional)
  • 3/4 cup pumpkin seeds, roasted
  • 2 Tbsp milk

Directions:

  1. In a medium bowl, whisk together flour, oats, cornstarch, baking soda and salt. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add both sugars and beat until light and fluffy on a medium speed for about 1-2 minute. Whisk in orange zest. Add egg and continue to beat for another minute. Whisk in vanilla and orange extract.
  3. Carefully add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Add 2 Tbsp milk to bring the dough together.
  4. Fold in the pumpkin seeds to the dough. Let the dough chill in the refrigerator for 30 minutes to 1 hour. Do not skip this step as the dough is unmanageable at the room temperature.
  5. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper. Take 1 Tbsp of dough and form it into a ball between your palms. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 8-9 minutes. Do not overbake. The sides should be golden and center may seem soft but it will set once cooled. Let the cookies cool on a cookie sheet for 5 minutes and then transfer it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
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Dec
2013

#fbcookieswap : Oatmeal-Apricots White Chocolate Chip Cookies

categories: Baking, Cookies

Oatmeal-Apricots White Chocolate Chip Cookies1

I am sure you all remember this amazing cookie swap I told you about few blog-posts earlier. This was my first year participating and I was over-enthusiastic! I mean why not? I get to experiment with new cookie recipes this holiday season and get to support a great cause as well.

I baked 3 different cookies in 1-dozen batches and shipped them on the same day way before the deadline. Yes, I did make 3 different recipes and not 1. (Yes, I’m crazy like that!) To my amazement, all the cookies reached withing 48 hrs of shipping them. Now it was time for me to wait for my 3 cookie packages. I waited waited waited.. Unfortunately out of 3, I received only 1 cookie package from Sangeeta of healthfood desivideshi 2 days before today which was shipped to me almost 2 weeks back 🙁 Crazy courier guys! Thank you Sangeeta for sending some awesome tasting Gluten Free cookies my way and saving me from complete disappointment. 🙂

Well, today I am going to post recipes for all those cookies so bear with me as there will be three recipes for you to enjoy as opposed to one.

This particular cookies were sent to my dear friend Rosh from The Vanilla Bean. Remember I guest posted once on her blog? Yes, the very same and talented blogger. I was so happy to get her as my match as she was the reason behind my participation in the swap. She received my package very next day and I was over the moon as the cookies reached her in one piece! 🙂

Oatmeal-Apricots White Chocolate Chip Cookies3

Let’s talk about these cookies. They are deliciously chewy, these oatmeal cookies. Each bite is bursting with the goodness apricots and white chocolates. I added them in abundance. Apricots and white chocolate pair beautifully together but feel free to experiment with other dried fruit of your choice. I can’t wait to make these with dried cranberries soon! Enjoy!

Oatmeal-Apricots White Chocolate Chip Cookies2
Chilling the dough prebaking for 30-60 minutes is a MUST.

Oatmeal-Apricots White Chocolate Chip Cookies

Makes: 16-18 cookies | Prep time: 10 minutes | Chilling time: 30-60 minutes | Bake time: 9-11 minutes

Ingredients:

  • 1 cup + 2 Tbsp all purpose flour
  • 3/4 cup oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/3 cup unsalted butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 and 1/2 tsp vanilla extract
  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup white chocolate chips
  • 2 Tbsp milk

Directions:

  1. In a small bowl, whisk together flour, oats, baking soda, salt and cinnamon. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add both sugars and beat until light and fluffy on a medium speed for about 1-2 minute. Add egg and continue to beat for another minute. Whisk in vanilla extract.
  3. Carefully add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Add 2 Tbsp milk to bring the dough together.
  4. Fold chopped apricots and white chocolate chips in the dough. Let the dough chill in the refrigerator for 30 minutes to 1 hour. This step is a must as the dough is too sticky to handle at room temperature.
  5. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper. Take 1 Tbsp of dough and roll it into a ball between your palms. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 9-11 minutes. Do not overbake. The sides should be golden and center may seem soft but it will set once cooled. Let the cookies cool on a cookie sheet for 5 minutes and then transfer it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
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