Here are a few guilt-free recipes for chocolate lovers. A perfect blend of ambrosial chocolate and healthy oats, these cookies can be devoured by all. There are different ways of making them. The whole-wheat oatmeal cookie dough can also be stored in the refrigerator and baked as and when required. The ones with the peanut butter have an extra nutty flavor and can be stored in airtight containers for about 8-10 days.
Homemade Oatmeal Chocolate Chip Cookies
- 2¾ cups rolled oats
- 1 cup whole-wheat flour
- ⅔ cup wheat bran
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 2 eggs
- 10 oz. semisweet chocolate bar
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- Chop and shave the chocolate bar into chunks and splinters.
- While you get the dough ready, preheat the oven to 350 °F.
- Mix the rolled oats, wheat bran, whole-wheat flour, baking powder, and baking soda, in a bowl.
- In another bowl, cream the butter till it's light and fluffy.
- Add the light and brown sugar to the butter and continue to beat it for 3-4 minutes.
- Add the eggs, one at a time, and beat, thoroughly.
- Combine the dry flour mixture with the butter and knead.
- Put the chocolate chunks and splinters in the end.
- Line a baking tray with parchment paper, scoop uniform-sized mounds with a spoon, placing them a couple of centimeters away from each other.
- Let them bake till they turn golden brown.
- After they are done, let them cool on a rack before serving.
Using Peanut Butter
- ½ cup rolled oats
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips
- 1 stick unsalted butter, at room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat the oven to 350 °F.
- In a large mixing bowl, mix the flour, salt, and baking soda.
- In another bowl, whisk the unsalted butter and peanut butter along with the light brown and granulated sugar, with the vanilla extract.
- Continue to whisk briskly for about 2-3 minutes.
- Add the egg and whisk for another minute, lightly.
- Knead the flour with the butter mixture.
- Add the oats and chocolate chips at the end.
- Line a baking tray with a parchment paper and drop spoons of dough on it, keeping a little space between the mounds.
- Bake the cookies for about 10 minutes till they turn light golden.
- Once they are baked, let them cool completely; transfer them to an airtight container.