I had loads left over from that episode and just couldn't get myself to throw off the rest. After Shabs posted a status message on FB saying she is going to bake some cookies, there arose an idea to make oatmeal cookies. Checked out loads of recipes, all of which required loads of oats even after halving them and other ingredients which I didn't have at hand. Finally adapted a Martha Stewart recipe which came out beautiful. It had just begun to rain when I put them into the oven and as soon as they were done, I popped quite a few into my mouth while it was still warm. Ro also happily ate a few after he got back home from badminton and he had no clue there were oats in them (evil laugh).
I halved the recipe and in spite of that I got about 35 medium sized cookies. I am now wondering what to do with so many. I guess I'll just have to get off my anti- social butt and give some to my neighbours...
Plain flour- 1/2 cup
Baking powder- 1/2 tsp
Baking soda- 1/2 tsp
Porridge/ rolled oats- 1 1/2 cups
Wholemeal flour- 1/4 cup
Dark brown sugar- 1/2 cup
Caster sugar- 1/2 cup
Butter- 1/4 pound
Vanilla extract- 1/2 tsp
Egg- 1 large
Preheat oven to 175C and line a cookie tray with baking paper. Keep 2 more baking sheets ready.
Mix together the plain flour, baking powder, baking soda, oats and wholemeal flour together in a bowl and keep aside.
Combine both the sugar and butter, in an electric mixer using the paddle attachment, till light and creamy...probably about 5 to 6 minutes on medium speed.
Add the egg and vanilla extract and continue mixing on medium speed till well combined
Mix the dry ingredients to the butter mix and on low speed, just enough to combine. About 20 seconds or so.
Scoop out a 1/2 tbsp batter into the baking tray and continue till the tray is full. Make sure you place them about 3 inches apart.
Bake for 18 minutes .
Once done, remove from the oven and wait for about 5 minutes before you move it onto a cooling rack.
Place another baking sheet on the tray and continue the process till all the dough has been used up.
Once cool, store them in air tight containers or zip lock bags. It would stay up to weeks.
Notes: The original recipe uses wheat germ instead of wholemeal flour.
You can add about 3/4 cup of raisins or chocolate or dried apricots to jazz it up a bit. I loved it just plain
I am sending this to Sharmi's event 'Lets Munch: Light Tea Time Snacks'