Hello everyone! Last weekend was a cooking weekend for me. I was busy cooking and baking yummy goodies, so please look forward to more yummy recipes!
In this recipe, you will need:
1 1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp ground nutmeg
2 1/2 cups of rolled oats (not the instant kind)
1 pack butter, softened
3/4 cup light brown sugar
1/2 cup white sugar
2 large eggs
It is a good thing to prepare all ingredients beforehand, that way, all you have to do after that is pour and mix and beat.
Here is the finished product, just so you see what you're gonna eat afterwards. Oats are very nutritious, loaded with important vitamins, minerals and antioxidant compounds. It contains manganese, phosphorus, magnesium, copper, iron, zinc, folate, Vit B1 and B6, and smaller amounts of calcium, and potassium, so oats is one of the healthiest grains we can eat.
Many studies show that the beta-glucan fiber found in oats is effective in reducing LDL cholesterol levels, hence it is a food that is very good for the heart, as it lowers the risk of heart disease.
The first thing we do is prepare your baking trays, lining them with cookie sheets, or parchment paper. Then you whisk the flour, salt, baking powder and nutmeg together in a medium bowl. Just put everything in as measured and whisk it together with a fork or a whisker. Set aside.
This is the rolled oats, measured already and ready to be mixed when the time comes. I do not use the instant kind as it will not have the chewy texture that rolled oats give.
Always take out your butter at least an hour before you start baking, that way your butter will then be soft, so it is easier to beat it. I use an electric mixer, which makes life easier for me. :-)
So either by hand or by an electric mixer, beat the butter until it becomes creamy. Add the sugars, and beat until fluffy, around 3 minutes or so. It should look like this afterwards.
Add one egg and beat again for a few seconds. Add the second egg and beat again for another few seconds.
It should look like something like this afterwards. At this time, I stop using the electric mixer and start using a wooden spatula. Flour has enzymes that, when overbeaten, makes the flour tough.
I add in the flour, stir a few times to mix it in.
After a few stirs, I also add in the oats and mix it all by hand using the wooden spatula.
I mix until I no longer see and flour particles that are not mixed in the dough. At this time I start my oven, and I set it at the temperature of 180 degrees. In other parts of the world, where ovens are calibrated in Fahrenheit, it is 365 degrees.
Roll dough into approximately the size of two inch balls, or around the size of 2 tablespoons each. Place the balls on the cookie sheets, leaving around 2 inches between each ball. In the picture, you see that I don't use baking sheets or parchment paper. That's because I have these special cookie sheets that are heat resistant.
I put the cooking trays in the oven, putting them in the middle parts, one on top of the other. Bake until cookie edges are golden brown, around 22-25 minutes. These days I no longer look at the time, I just smell the cookies and the smell tells me when they are ready.
Halfway during baking, turn the cookie trays from front to back, and change from top to bottom, to even out the baking process.
This is what your cookies should look like when they are done. Let cool for 30 minutes before peeling the cookies from the cookie sheets.
Transfer it to a plate and you can serve it. I eat one piece and drink a glass of milk with it. One of my office mates said they are crunchy on the outside, but soft and chewy on the inside. Bon appetit!
PS: As a variation, you may want to add a cup of raisins. This will make it even chewier, I promise!
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