The worst thing about the holidays is that at some point they have to be over. And if you’re like me and you’ve just splurged on all the goodies without counting calories, then the comeback to reality might be a bit harsh.
This is not a new year’s resolution, but I know I should drop a few pounds, 4 to be more precise, but how can I do that when I can’t go through a single day without eating something sweet? I’m telling you, it’s kinda hard.
I find these cookies to be a compromise between a healthy snack and a sweet treat, one that is guilt free especially when consumed with moderation.
Another thing that I love about this recipe is that I can easily make changes to it so that it feels different each time. Sometimes instead of almonds I add nuts or hazelnuts and sometimes, when I don’t have chocolate chips, I use dried fruits instead like apricots, raisins or strawberries. I even tried using candied fruit once, a mix of orange and lemon and it tasted great, a little Christmasy I would say.
From this recipe I got 10 big oatmeal cookies, which usually last about 2 days in our house. I actually like the fact that I don’t get a whole lot of cookies since this makes the baking go even faster. The dough doesn’t need chilling, so once you’re done mixing the ingredients you’re ready to bake them.
The tricky part for me is forming the cookies, since the dough is so sticky. I tried rolling it and then using a cookies cutter, but I didn’t enjoy the process and found it to be messy. So, instead of rolling the dough, I scoop it out with my hands and I shape the cookies by pressing them with my palms. You should have some flour on you hands before starting the process, because otherwise the dough will stick.
I know they are not good looking and they definitely are not as tasty as a classic chocolate chip cookie, but as I said, they are compromise cookies.
I think these cookies taste best when they are still a bit warm and chewy. So I let them cool for about 5 minutes after I take them out of the oven and then I eat 2 or 3 with a cup of tea. They are such a great a nice choice for breakfast if you find the time to prepare them!
Oatmeal chocolate chip cookies
By January 9, 2013Published:
- Yield: 10 big cookies
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
The worst thing about the holidays is that at some point they have to be over. And if you're like me and you've just splurged on all …
- 7 tbsp whole wheat flour
- 8 tbsp rolled oats
- 4-5 tbsp brown sugar
- 1 tbsp sunflower kernels
- 2 tbsp sesame seeds
- 2 tbsp almonds or hazelnuts, nuts etc
- 1 tbsp olive oil
- 6-8 tbsp water lukewarm
- pinch of salt
- Preheat the oven to 175 C/350 F.
- In a blender add the almonds, brown sugar and 6 tbsp of roller oats and pulse for about a minute. Transfer them to the mixer's bowl, add the flour, the remaining 2 tbsp of oats, sunflower kernels, sesame seeds, salt and then, start adding the water one tbsp at a time, while mixing at a medium speed. When the water is incorporated, add the olive oil and mix until you have a sticky dough. At this point add the chocolate chips and mix on low speed to distribute the evenly.
- Line a baking sheet with parchment paper. Put some whole wheat flour on your palms and then start forming the cookies with your hands. If you feel they are too thick, place them on the baking sheet and flatten them down with your hand.
- Bake for 12 minutes and let them cool on a wire rack. They are best served while still a bit warm.