Friday, January 17, 2014

Crunchy Whole Wheat and Oats Cookies

(Adapted from Divine Taste: Eggless Wholewheat Oat Cookies)

The other day, hubby man turned to me and said "You've baked a whole lot of cakes and breads. How about some cookies?"
This is exactly what happens to me always. Whenever, I get all puffed up with pride that I have "done-it-all" he just casually remarks that there is something I still don't make! Anyway, just to prove him wrong, I started hunting up recipes.
While blog hunting, I stumbled upon this lovely, easy recipe by Anushruti of Divine Taste. I got her recipe here. Anushruti has combined the goodness of whole wheat and oats with a yummy taste. So, these cookies are tasty and healthy. Though the original recipe is an eggless one, I added an egg for better binding. Vegetarians can substitute the egg with 2 tablespoons of milk.
Here is the recipe:


(Makes 24 cookies)
Butter - (1/2 cup)  at room temperature
Powdered sugar - 1 cup
Vanilla essence - 1 tsp.
Egg -1 (Vegetarians can substitute with 2 tbsp. milk.)
Oats - 1 cup
Whole wheat flour - 1 cup (Alternatively, use Whole wheat -1/2 cup and Maida -1/2 cup)
Cinnamon powder - 1 tsp.
Baking powder - 1 tsp.

Coarsely crushed cashew nuts - 2 tbsp. (Optional)


1. Add powdered sugar and butter in a deep-bottom bowl. Add vanilla essence and one egg (or two tbsp. milk for eggless cookies). Beat thoroughly till the butter and sugar are mixed well.
2. Mix whole wheat flour, Maida, baking powder, and cinnamon powder in a separate plate.
3. Now add the butter-sugar mixture to the dry ingredients and knead into a dough ball. If the dough ball is too soft to handle, refrigerate it for 30 minutes.
4. Now, divide the dough into two parts. Roll one part into a big chapatti, about 1/2 inch thick. Sprinkle crushed cashew nuts on top.


5. Using a cookie cutter or a knife cut shapes of your own choice. Take the other half of the dough and roll into balls, each ball should be the size of a lemon. Flatten each ball slightly with your palms.
6. Pre-heat the oven to 175 degrees C. Line a tray with butter paper. Brush some oil on the butter paper and place each cookie about an inch apart. This step is important. You need to maintain a space of 1 inch between each cookie, because the cookies will expand while baking.
7. Now, bake the cookies for 15 minutes. In fact, right after 10 minutes, you need to check on the cookies to see whether they are browning already. Once, the under-side of the cookies display a golden brown color, remove them from the oven and set aside to cool.

8. Don't worry if the cookies feel soft to touch while you have removed them from the oven. Once they cool, the cookies will harden up and become delightfully crunchy!

9. Once the cookies have cooled, enjoy this crunchy treat with a hot cuppa!




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