Sweet and Simple Bakes: Oatmeal and Chocolate Chip Cookies

Sweet and Simple Bakes: Oatmeal and Chocolate Chip Cookies

I missed last month's SSB Cherry Bakewell Cake as I couldn't ditch my old habit of procrastination; I missed the deadline. This time round, I start early. You see, I am repentant :-)

The night when I felt inspired enough to get cracking, I got into some technical problem with this recipe; my cookie dough turn out to be dry and stiff... not sure if it is becos I replaced the egg with milk (I do that for most of my cookie, btw). As I was mixing, I dropped everything and went running to my notebook to seek help. The advice didn't come as instantly... so I there I sat staring at the bowl of cookie dough... Goner.

To cut the long story short, I went ahead to bake this (not a matter of option agh).


Man, glad I did... it was soft and chewy! Kahlua and vanilla extract were an aromatic combination. It may sound like an overkill, but I lurve it! It doesn't hurt knowing that the rolled oats has the health benefits (see below)!

The taste reminds me of Uncle Toby's Chewy Choc Chips... something that I used to munch on when burning midnight oil in office when I first started out in the engery sector. Those were the days... but no thanks, I do not reminisce the killing long hours. Now, I rather save the killer hours for the 2 Bs - Bevis & Baking.

Back to the cookie - I have to thank Maria and Rosie, the host of Sweet and Simple Bake for the lovely cookie.


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Oatmeal and Chocolate Chip Cookies
Recipe from Sweet and Simple Bakes

Ingredients
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
1 egg - * I replaced with milk
2 tbsp water - * I replaced with kahlua
1 tsp vanilla extract
250g (9oz) porridge oats (rolled oats) - I only managed to stir in 200g into the stiff dough.
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips

1. Preheat the oven to 180oC (350oF), Gas Mark 4.


2. Cream the butter in a large bowl with a wooden spoon until soft. Add the sugars and beat until the mixture is light and fluffy. Add the milk*, kahlua* and vanilla extract and mix until well combined.


3. Stir in the oats, flour, salt and chocolate to form a dough.


4. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays.


5. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool

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5 quick benefits of rolled oats:

1. Daily consumption of a bowl of oatmeal can lower blood cholestrol, due to its soluble fiber content.



2. It may reduce the risk of heart disease, when combined with a low-fat diet. This is because of the beta-glucan in the oats.



3. Rolled oats have also long been a staple of many athletes' diets, especially weight trainers; given oatmeal's high content of complex carbohydrates and water-soluble fiber which encourages slow digestion and stabilises blood-glucose levels.



4. Oatmeal porridge also contains more Vitamins B and calories than other kinds of porridges.



5. Cooked oatmeal has a lower GI value (glycemic index) than has uncooked, because cooking releases water-soluble fiber from the grain. These fibers release glucose very slowly.

Nutrient Source: Wikipedia