Finally! It’s time for cookies.
These Oatmeal & Dark Chocolate Cookies are delicious, and a classic. It’s one of those good desserts that does not compromise on anything.
The catch? I used black wheat!
This was my first time using black wheat, and I was pleasantly surprised by how well these cookies turned out. Three One Farms sent me this much healthier alternative to conventional flour. Here’s why I will be incorporating more black wheat into my cooking:
- It is rich in antioxidants and low on glycemic index (will digest slowly and give you sustained energy)
- It is ground to order
- Because it tastes great! And works amazingly well in baked goods:)
The oats in these cookies add a great texture, and the dark chocolate seals the deal. This recipe is best for when you want a classic cookie that is super simple, super quick, super tasty, and super good for you!
Very Important Tips
- USE DARK CHOCOLATE CHUNKS
Chocolate chunks work much better than chips. The sole reason being they melt while baking. Chocolate chips are made to retain their shape and not melt easily when heated. Now, this is a personal choice – if you prefer, go ahead and add chocolate chips. But, trust me, chunks of dark chocolate work best!
- USE QUICK OATS
I added quick oats, and they gave a nice texture to the cookie. All I am saying is, follow the recipe?
- YOU WILL HAVE COOKIE BATTER, NOT DOUGH
And that is perfectly fine. You will have to chill the batter regardless. But having a cookie batter means getting your hands a bit messy, even though we will be scooping spoonfuls of the batter on the baking tray.
For 9 medium-sized cookies
– 1 1/2 cups of Black Wheat flour
– 1 cup of (uncooked) quick/instant oats
– 1 tsp of baking soda
– 1 tsp of cinnamon powder
– 1 cup of softened butter
– 1/2 cup of granulated sugar
– 1/2 cup of brown sugar
– 1 egg
– 1 tsp of vanilla essence
– 200g of dark chocolate, chopped
- Beat the butter and the sugars. Mix in the egg, and add the vanilla essence.
- Now, in another bowl, mix in the flour, the oats, the cinnamon, and the baking soda.
- Once mixed, incorporate the dry ingredients into the wet ingredients mixture.
- Then, add the dark chocolate chunks into the cookie batter. Mix it in a little and cover it with cling-film. Refrigerate for about 10-15 minutes.
- Meanwhile, preheat the oven at 200 degrees Celsius for 5-7 minutes. Once chilled, take out the bowl. Remove the plastic wrap, and scoop out spoonfuls of the cookie batter while it’s still cold.
- Bake at 200 degrees Celsius for about 15-20 minutes, depending on your oven. Let it cool for 5 minutes before stealing all of them right out of the tray.
Freshly baked cookies are heaven, and luckily, these ones are easy to whip up! Try these out as soon as possible, because you are really missing out!