I finally made cookies. I made cookies after 2 years! But all thanks to the rolled oats I had lying in my pantry for about some time now. I had two choices with what I could make with them: Granola or Cookies. Both have multiple roles in multiple recipes; and today I just chose to make cookies.
I thought I had lost practice with cookies, but thanks to quite a solid basic recipe, they turned out great. Exactly how cookies should be – chewy, delicious and making you want to eat more than one.
My inspiration for this recipe has been one by Martha Stewart. I did not use egg, and I did not use all-purpose flour. I actually avoid all-purpose flour in most of my recipes. I used a mixture of whatever nuts I could find at home (walnuts and hazelnuts, here)
1. 1 cup whole wheat flour
2. 1 tspn baking powder
3. 1/3rd cup extra virgin olive oil
4. 2/3rd cup packed brown sugar
5. 1/3cup + 1 tbspn fresh yogurt
6. 1 tspn vanilla extract
7. ½ cup rolled oats
8. A handful of nuts, toasted
– Preheat the oven to 175 C
– In a medium sized mixing bowl, place the flour and baking powder and mix till combined
– In another bowl, whisk together oil, sugar, all of the yogurt except the extra tbspn, and vanilla, well till everything is combined thoroughly.
– Now add in the flour mixture, and mix well.
– Add in the oats and nuts and fold in. ((Use the extra tbspn of yogurt if you feel the dough is a bit dry). The dough should hold together, be firm, and you should be able to make balls. It cannot be rolled out and cut out. It is a typical cookie dough. And is forgiving.
– Make balls the size of a lemon and place them on a greased and line cookie tray/baking tray/cookie sheet. Bake them till they are brown, turning the tray half-way through.
– Cool them for 5 min on the tray, and then cool them completely on a wire-rack