Oats is something just by the sound of which kids would go Ewwwww...🤢🤮 But this cereal grain has its own health benefits which are abundant. Some of the benefits include the presence of Soluble fibre, Protein than most other grains, antioxidants and also various vitamins and minerals. But how to include this grain in kids diet? I say from my personal experience that it is not easy.
While I failed multiple times trying to trick my kid into consuming oats I was persistent that I have to make her eat this one way or the other. And what best way than to trick them into liking something than forcibly feeding them? Have you guessed it yet? YES!! As I always say "Chocolate makes everything better"❣️ Chocolate and cookies are two words which every kid loves to hear. And when you put these two words together, no more worries. Kids themselves will come forward to eat😅 This is when I tried the Oats Chocolate chip cookies. And now, not only my daughter but even her friends are so addicted to these cookies.
Oats Chocochip cookies has two main ingredients.. obviously... Oats and chocolate chip. Oats gives a crispy crunchy texture and the chocolate chip gives the edge of decadent indulgence. Go further and read about this recipe, which is very easy and quick to make. While I was looking for an oats cookie recipe I found most of them to contain egg as an important ingredient. Eggs usually helps in giving a good structure to the cookie and it also acts as a leavening agent. But since I don't use eggs, I have used a store bought egg replacer. It helped me to get a good structure in my cookie and as a result, a beautiful finished cookie. Keep reading to know about egg replacer and other options.
What is egg replacer?
Egg replacer is a vegan product which is mostly starch extract from potato and tapioca. This powder when mixed in the right proportion with warm water, will give a gel like sticky consistency, which could be used in the required quantity as a substitute for egg.
This egg replacer can be used in place of eggs in cookies, cakes, brownies etc., But it cannot be used as an egg substitute when the recipe calls for eggs to be beaten and whipped.
What are the other substitutes for eggs?
As I have already mentioned in some other recipe, eggs can be replaced with other vegetarian and vegan options. I usually prefer flax eggs in place of eggs. Prepare flax eggs in the below proportion and there you go!! You will end up with a good egg substitute.
1 tablespoon ground flax seed : 2.5 tablespoon of warm water
Prepare in this proportion. You could also check this
peanut butter choco chunk cookie recipe for a detailed explanation on what is flax egg and how it can be made. Other egg substitutes also include Apple sauce or curd, but please know that I have not used these in any cookies recipes yet. But I have used flax egg and it has acted as a good replacement for eggs.
Now that we have learnt about the replacement options for eggs, and how to use them, let us get to the cookie recipe without any further delay.
INGREDIENTS:
* All purpose flour - 1 Cup or 120gms
* Rolled Oats - 1 1/2 cups or 135gms
* Unsalted butter - 1/2 cup or 113gms
* Chocolate chip - 1 Cup or 120gms
* Salt - 1/2 tsp
* Brown Sugar - 2/3 cup or 140gms
* Granulated white sugar - 1/3 cup or 66gms
* Vanilla - 2 tsp
* Baking soda - 1/2 tsp
* Store bought egg replacer or flax egg - 1 tbsp
ALL PURPOSE FLOUR: I have used regular all purpose flour in this recipe. You could also use organic unbleached flour or half of all purpose flour and half of whole wheat flour as per your preference.
ROLLED OATS: I have used rolled oats (popularly known as old fashioned oats) in this recipe. It is easily available in the market. It can be directly used in the recipe as it is already lightly processed. You can also use steel cut oats, in which case it is better if you dry roast it slightly on a pan, before adding it to make the dough.
UNSALTED BUTTER: I always prefer using unsalted butter in my recipes, and then add a small amount of salt at a later stage. This way, I could have control on the amount of salt added. Salt is used to balance the sweetness in the cookie.
SALT: A small pinch of salt is added in order to balance the sweetness of the cookie. Adding unsalted butter and then a small amount of salt at a later stage gives you control on the amount of salt added.
CHOCOLATE CHIP: I have used dark chocolate chip for this recipe. You can also use a mix of dark and milk Chocochip as per your preference.
BROWN SUGAR: Whenever I make a cookie with Chocochip, I prefer adding brown Sugar as the sweetener. This is because brown sugar gives a caramelized flavour and it enhances the taste of the cookies altogether.
GRANULATED WHITE SUGAR: I have also added a small portion of white sugar in this recipe. Granulated sugar helps in getting a crispy texture.
VANILLA: Vanilla is the flavour used in this recipe. It enhances the cookie's flavour well.
BAKING SODA: Baking soda is the leavening agent used in the recipe. It helps to get a puffed up cookie with a good spread.
EGG REPLACER: I have used a readily available store bought egg replacer. If you are using a store bought egg replacer kindly read the package instructions to know the correct proportion to make the paste. In case you are planning to use the flax egg, use 1 tablespoon of ground flax meal to 2.5 tablespoons of water in the place of 1 egg. Mix this and let it set in the refrigerator for about 10 to 15 minutes. After the said time you can notice that the mixture had turned into a gel like consistency. This mixture can be used as a replacement for eggs.
Now that we have seen the list of ingredients needed for this recipe and the quantity, let's get to the detailed recipe with step by step instructions.
STEP-BY-STEP PICTORIAL REPRESENTATION:
STEP 1: To a bowl add All purpose flour, Salt and baking soda. Give it a quick mix and set it aside.
Step 2: Into another bowl add room temperature unsalted butter. With the help of a hand whisk start beating it.
Step 3: Once the butter turns creamy and soft add white sugar. Mix them well to combine.
Step 4: Now that the butter and sugar are well mixed, it is time to add brown sugar. Mix it well to combine.
Step 5: After combining the butter sugar mixture, it is now time to add vanilla essence.
Mix vanilla well to combine with the butter sugar mixture.
Step 6: Now is the time to add the egg replacer.
Option 1: If you are using store bought egg replacer, add in the below ratio.
1 tbsp of egg replacer : 2.5 tablespoon of warm water
Mix it and set aside for 1 minute. It will become sticky and this could be added to the butter sugar mixture.
Option 2: If using flax eggs, mix in the below proportion.
1 tablespoon of flax meal : 2.5 tablespoons of water.
Mix it well and set it aside for 10 to 15 minutes. You can also keep it in the refrigerator to thicken it quickly. This mixture will turn sticky after the said duration. This could now be added to the butter sugar mixture.
I have added the store bought egg replacer and mixed it with the butter sugar mixture.
As soon as the egg replacer or the flax eggs is added to the butter sugar mixture and combined, the mixture will turn sticky and tight. This is because it acts exactly like eggs.
Step 7: After the mixture is well combined with egg replacer, start adding the dry ingredients set aside in step 1, that is the flour, baking soda and salt mixture.
With the help of a spatula slowly mix this dry mix, to incorporate with the wet mixture.
You can cut and fold to combine all the ingredients well.
Step 8: Now that the dry mix and the wet mix are well combined, it is time to add the main ingredient of this recipe, that is the Rolled Oats.
The reason we add rolled oats instead of steel cut is that, this is tastes much better and gives a good crispy texture when compared to steel cut oats.
Step 9: Add Chocochips along with oats and combine. I have used only dark Chocochips here. You can either use milk Chocochips or half of both for this recipe as per your preference.
Step 10: Start combining them along with the wet mix. Remember not to OVERMIX or OVERKNEAD. Overmixing or over kneading of the dough with give out flatter cookies.
Step 11: Now that the cookie dough is formed, cover it with cling wrap and chill it in the refrigerator for a minimum of 1 hour.
Step 12: Line a baking tray with parchment paper and keep it ready to arrange the dough balls. After the dough is chilled for a minimum of 1 hour, with the help of 1 tablespoon size scoop, scoop out the dough. Roll the dough into a ball using both your hands. Repeat the process. Meanwhile, preheat the oven to 190°C for 10 minutes.
Step 13 : Arrange these rolled out dough balls in the baking tray. Remember to place these dough balls at a gap of 2 inches as they will spread while baking.
Step 14: Who doesn't love some extra chocolates? So remember to press a few Chocochips on the rolled dough before baking them.
Step 15: It is now time to bake. Place the baking tray into the oven and bake them at 190°C for 8 to 10 minutes. I baked mine for 9 minutes.
Step 16: Once it is baked, take it out of the oven and let it sit in the baking tray for 5 to 10 minutes. After the said time, transfer it onto a cooling rack and let it down completely.
After it is completely cooled, you could notice that the cookies have turned crispier.
Store it in an airtight container and it will be good to be consumed within 7 to 10 days.
NOTES:
1. Using room temperature butter is very important as it helps and eases the process of creaming.
2. Please note, I have used store bought egg replacer. You can also use flax eggs instead. Read more about them by clicking
here before using them.
3. Chilling of dough is very important for 2 reasons. Firstly, it helps in infusing the flavors well. Secondly, it helps with a controlled spread of the cookie. So, kindly follow this step.
4. Measuring Cup used: 1 cup = 240 ML
5. I have used True Elements Rolled Oats.
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Recipe Card:
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Oats Chocochip Cookies
Description:
Crispy decadent cookies that are tasty as well as healthy.
Prep Time: 20 mins
Chilling time: 1 hour minimum
Cook Time: 8 - 10 minutes
Total Time: 1 hour 28 minutes
Makes: 26 - 27 Cookies
INGREDIENTS
·
All-purpose flour - 1 Cup or 120 gms
·
Rolled Oats - 1 1/2 cups or 135 gms
·
Unsalted butter - 1/2 cup or 113 gms
·
Chocolate chip - 1 Cup or 120 gms
·
Salt - 1/2 tsp
·
Brown Sugar - 2/3 cup or 140 gms
·
Granulated white sugar - 1/3 cup or 66 gms
·
Vanilla - 2 tsp
·
Baking soda - 1/2 tsp
·
Store bought egg replacer or flax egg - 1 tbsp
Instructions:
1. Into a bowl, add APF, Baking Soda and Salt. Mix and set it aside.
2. To another bowl, add room temperature unsalted butter. With the help of a hand whisk, beat it well to make it soft and creamy.
3. Now, add white granulated sugar and combine. Into this mixture, add brown sugar. Beat them well to make it creamy.
4. Once the butter and sugar mixture is well beaten and turns creamy, add vanilla. Mix it to combine.
5. It is now time to add the egg replacer. Check out my blog for detailed instructions of how to prepare the perfect egg replacer. Mix this egg replacer along with the butter sugar mixture. Combine it well. The mixture will now turn sticky.
6. Now add the dry mix (APF, Baking soda and salt mixture) that was set aside earlier. Using cut and fold method, mix it with a spatula.
7. After combining the wet mix with the dry ingredients, it is now time to add Oats and chocochip. Add Rolled oats and chocochip to the mixture and combine to form a dough. Remember not to OVERMIX or OVER KNEAD the dough. Just bring them together to form a dough.
8. Place the dough in the refrigerator to chill it for a minimum of 1 hour.
9. After 1 hour, take the chilled dough and make into small cookie dough balls of 1 TBSP size.
10. Line a baking tray with parchment paper and start arranging the cookie dough balls. Meanwhile, preheat the oven to 190℃ for 10 minutes.
11. Once the oven is preheated, place the baking tray into the oven and bake at 190℃ for 8 to 10 minutes. I baked them for 9 minutes and ended up having a crispier cookie.
12. If you want a softer cookie check at 8 minutes.
13. Once the cookies are baked, take them out of the oven and let it sit on the counter in the tray for 5 to 10 minutes. After the said duration, transfer it onto a cooling rack and cool them completely.
14. Store in an airtight container and it will be good to be consumed within 7 to 10 days.
NOTES:
1. Using room temperature butter is very important as it helps and eases the process of creaming.
2. Please note, I have used store bought egg replacer. You can also use flax eggs instead. Read more about them from my blog before using them.
3. Chilling of dough is very important for 2 reasons. Firstly, it helps in infusing the flavors well. Secondly, it helps with a controlled spread of the cookie. So, kindly follow this step.
4. Measuring Cup used: 1 cup = 240 ML.
5. I have used True Elements Rolled Oats.
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