Chocochip cookies doesn't need any introduction! My kids love these an time in a day! Since they are very fond of this cookies, I keep it little bit healthier side. I added rolled oats to it, Yes oat give nice texture to the cookies, making crispy outer and soft at the middle. I got this recipe from British all cookies book and got hook up with this recipe and baking many years now. Recipe call for milk choco chips, but I feel milk choco chip turns this cookies to, more sweeter version. So I always add semi sweet choco chips for mild bitter chocolaty taste! It taste Yum! This is the fool proof version and I bet if you are trying you wont go wrong! If you want to add egg, replace 1 with flex egg. This is my 6th recipe Bake athon event. Do check here what my friends are baking this season. Lets get in the recipe!
Preparation time 15 to 20 minutes
Baking time 15 minutes
Yield: 12 cookies
Wet Ingredients:
½ (113 grams) cup butter
½ cup sugar
Flex seed egg (look at the preparation to make flax seed egg)
1 tbsp milk
1 tsp Vanilla extract
Dry Ingredients:
1 cup rolled oats
1 cup all purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking powder
¼ cup choco chips
A pinch of salt
Method:
Preparation:
- Preheat the oven to 350F and line the cookie tray with silpat mat or parchment paper.
- In a small mixing bowl, add 1 tbsp of ground flaxseed with 2 tbsp of water. Mix and rest for few minutes. This serves as a vegan egg.
- Ground the rolled oats to little coarse mixtures.
- Sift flour, cocoa powder, baking soda and salt.
- Using stand mixer, cream butter and brown sugar together until it become fluffy and light. Scrape inbetween using spatula.
- Add flex eggs, vanilla and milk. Mix again in a low speed to corporate ingredients together.
- Stir in ground oats and mix again.
- Add the rest of the dry ingredients and mix to combine like chapathi dough.
- Stir in semi sweetened chocochip to the dough.
- Scoop out the dough and place it on the prepared tray.
Baking:
- Bake the cookies, for 15 minutes in preheated oven. Cool completely before storing.
Preparation time 15 to 20 minutesBaking time 15 minutes
Yield: 12 cookiesWet Ingredients:
½ (113 grams) cup butter
½ cup sugar
Flex seed egg (look at the preparation to make flax seed egg)
1 tbsp milk
1 tsp Vanilla extractDry Ingredients:
1 cup rolled oats
1 cup all purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking powder , ¼ cups Choco chips
A pinch of saltMethod:
Preparation:
- Preheat the oven to 350F and line the cookie tray with silpat mat or parchment paper.
- In a small mixing bowl, add 1 tbsp of ground flax seed with 2 tbsp of water. Mix and rest for few minutes. This serves as a vegan egg.
- Ground the rolled oats to little coarse mixtures.
- Sift flour, cocoa powder, baking soda and salt.
- Using stand mixer, cream butter and brown sugar together until it become fluffy and light. Scrape in between using spatula.
- Add flex eggs, vanilla and milk. Mix again in a low speed to cooperate ingredients together.
- Stir in ground oats and mix again.
- Add the rest of the dry ingredients and mix to combine like chapathi dough.
- Stir in semi sweetened chocochip to the dough.
- Scoop out the dough and place it on the prepared tray. Slightly flatten them.
Baking:
- Bake the cookies, for 15 minutes in preheated oven. Cool completely before storing.
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The choco chips would surely add lot of flavour to these cookies, very nicely baked!
My kids love cookies too, and just like you, I use the semi-sweet ones to make it less sweet. Love the addition of oats and how they look. My cookies are never available to store, they disappear from the cooling rack... hehe...