Thursday, January 14

Healthy Oatmeal cookies

During the last year end holidays, ventured back into baking after a long time with kids. There were many incentives to do so. It was New year and Christmas time, with kids eager to try their hands out with some baking. And also, I had bought my new Panasonic Convection cum microwave oven a few weeks back, which was looking at me with anticipation to get its first baking done :D

So eventually thought of baking some cookies, as my previous attempt with baking Choco chip cookies was not so exciting due to the older oven with its round tray :( . So I was sure , my new oven would be far better and we wont be disappointed with the results . And viola, it was a breeze making these cookies. The faster I made them, even faster all the cookies were gone.

Below measurement yielded me about 27 medium sized cookies, which I baked in 3 batches. By the time, I put in my 2nd batch, my first batch was already gone ;)


Dry Ingredients:
3/4 cup (105 gm) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)

3/4 cup (170 gm) unsalted butter, room temperature
1 cup (210 gm) packed brown sugar
1 large egg
1 tsp vanilla extract

3 cups (260 gm) old-fashioned rolled oats
1 cup walnuts or pecans (optional)
1 cup white or dark chocolate chips (optional)


1. Toast the nuts and then chop into pieces after its cooled . Set aside.
2. Whisk together all the dry ingredients in a bowl. Set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth (about 2 - 3 minutes).
4. Add sugar and mix for another 2-3 minutes.
5. Add the egg and vanilla extract and beat to combine.
6. Add the dry ingredients and beat until incorporated.
7. Finally stir in the nuts, oats, and dried cranberries or chocolate chips.

Now our batter is ready. Refrigerate for 1-2 hours , so that the butter hardens back.

Preheat oven to  190 degree C. Line baking sheet with parchment paper.
Use a spoon or a ice-cream scooper to scoop a spoonful of the batter in the baking sheet about 2 inches apart.
With your fingers slightly shape and flatten the cookies to be about 1/2 inch thick.
Bake the cookies for about 10 - 12 minutes or until it gets a light golden brown color along the edges and is still soft and a little wet at the center.
Remove from oven and let it cool a few minutes and then transfer them to a wire rack to cool.


1. We ca replace chocolate chips with dried cranberries or raisins o make it even more healthier.
2. If we don't have unsalted butter, use salted butter and omit the salt added n dry ingredients.
3. Batter can be mixed and kept in refrigerator ahead of time.
4. If we need to bake the cookies in batches, keep the batter back in refrigerator, else the cookies flatten a lot gets cooked really fast ( may burn)