I think I must’ve mentioned several times on previous blog posts that I do not have much of a sweet tooth. In fact, back in India, I used to very rarely eat anything sweet. And it did not help that most of Indian desserts or sweets are cloyingly sweet. Subtlety isn’t a strong point of traditional Indian “mithais”. However, after coming to the UK, I discovered that a sweet dish does not necessarily have to rely on sweetness to score on the flavor front. And one of the first items to convince me of this was the cookie. Cookies could be crunchy, crumbly, chewy, sweet, bitter, gingery, buttery… so many possibilities. I kinda fell in love with cookies. 🙂
Having already posted a cookie recipe before, I decided to go healthy this time and do the very popular peanut butter oatmeal cookies. These are butter-free, gluten-free and have all the goodness of oats with a little bit of naughtiness in the form of dark chocolate chips 😉
I have picked this recipe from a blogger named Monique.
Makes ~15-18 cookies
- Creamy or chunky peanut butter – 1 cup
- Dark brown sugar – 2/3 cup
- Pure Vanilla Extract – 1 1/2 teaspoons
- Large eggs – 2
- Rolled oats – 2/3 cup
- Baking Soda – 1 teaspoon
- Chocolate chips – 2/3 cup
- Preheat oven to 350 degrees F (170 degrees C)
- Mix oats and baking soda in a bowl and keep aside.
- In a large bowl, mix peanut butter, dark brown sugar, vanilla extract and eggs with an electric whisk for 3 mintues until well blended.
- Add the oats mixture into the peanut butter batter. Mix well.
- Add the chocolate chips to the batter and fold in gently.
- Please note that the mixture will be sticky in nature. Take two teaspoons and scoop small balls of cookies onto a flat baking dish (on a baking paper).
- Flatten the top and make sure to keep a little distance while place the cookie balls.
- Bake the cookies for 9-11 minutes and remove when the edges begin to turn brown.
- The cookies may look a little underdone but they will continue to cook after you remove them from the oven. Cool for 5 minutes on the baking dish and then tranfer them onto a wire rack to cool completely.
Have it with a glass of milk and you are good to go for sometime 🙂
Would be happy to hear from you 🙂
I have a habit of keeping a box of cookies with me in the office and one day, I stumbled upon Ginger Cookies at our local grocery shop. And after that, my husband and I are hooked onto it. So I thought, why not give it a try and attempted making them at home but with a little improvisation by added Cinnamon in it and it tasted heavenly!
- All-purpose flour – 2 1/4 cups
- Ground Ginger – 2 teaspoons
- Ground Cinnamon – 2 teaspoons
- A pinch of Ground Nutmeg powder
- Ground Cloves – 1/2 teaspoons
- Baking Soda – 1 teaspoon
- Salt – 1/4 teaspoon
- Margarine, softened – 3/4 cup (you can also replace it with unsalted butter)
- White/Caster Sugar – 1 cup
- 1 Large Egg at room temperature
- Water – 1 tablespoon
- Molasses – 1/4 cup (you can also replace it with soft dark brown sugar)
- White Sugar – 2 tablespoons
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine (or unsalted butter) and 1 cup sugar until light and fluffy.
- Beat in the egg and then stir in the water and molasses (or soft brown sugar). Gradually stir the sifted ingredients into the molasses mixture, it should form a soft dough.
- Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar .
- Place the cookies 2 inches apart onto a lightly greased baking tray and flatten slightly.
- Bake for 8 to 10 mins in the preheated oven.
- When they are hot, they may appear soft but allow them to cool on the tray for 5 minutes before removing to wire rack to cool completely.
- You can store them in an airtight container so that they last longer.
Have it with a cuppa tea or coffee on a rainy/snowy day and it will brighten you up 🙂