I have always wonder how rolled oats will taste like when it’s part of a baking ingredient so I bought a packet when I chance upon it during my ingredients shopping before the New Year.
It’s actually my first time making such cookies – crisp on the outside and chewy inside, I’ve always prefer crispy cookies. We have been lunching regularly at this sandwich chain and the set meal comes with 2 giant cookies but I find them way too sweet that we can’t enjoy the cookie that much so I told my colleagues that I will make them one day.
I believe most of us have this habit, despite owning recipe books, we tend to neglect them and use trial and tested recipes posted by other. I have seen a couple of rolled oats recipe from the web but this round, I told myself I’m going to refer to my own collection for the recipe. I’ve always adore Williams-Sonoma baking book and the first baking book I got is “Essentials of Baking”. I like how detail and how well illustrated the recipes are and of course the beautiful pictures as well.
It’s quite a different experience preparing the dough, the proportion of sugar is more than the amount of butter and after adding an egg, the
dough batter became pretty soft. I was quite skeptical if the cookie will turn out right. The dough turn out alright after adding in the flour and rolled oats except it’s kinda sticky. I used a tbsp measuring the amount of dough before putting on the baking tray then flatten the dough with the back of a spoon.
I tweaked the recipe slightly by omitting cinnamon, I’m not a fan of spices and also replace dark brown sugar with light brown sugar. I add in a handful of chocolate chips and ignore the raisins too. I was so tempted to add rum essence or Baileys inside but I din want to spoil the Nielson-Massey Madagascar Bourbon Pure Vanilla Extract and indeed I could smell the aroma of the vanilla extract during the preparation stage and after the cookies are baked. I would try adding a little more for future baking. Initially I did wonder if the vanilla is that good but after trying it personally, this is so much purer than the normal ones, definitely worth every cent.
The cookies brown faster than I expected (it maybe becos of my oven thou I have lower the temperature to 160 degrees and baked at 13 mins instead of of 15 to 20 mins) so they’re a little more crispy than I expected. I’m also glad that I’ve reduce the sugar slightly, the sweetness is just right. It’s also a little chewy on the side which is what I wanted.
Looking at the proportion of the ingredients I was contemplating if I shld do a full recipe or half it and luckily I did cos it yields 38 cookies!
You need :
120g plain flour
1/2 tsp baking powder
1/8 tsp salt
100g light brown sugar
50g caster sugar
1 tsp vanilla essence
70g rolled oats
1 cup chocolate chips
To do :
1. Combine butter, brown sugar and caster sugar and beat until smooth. (I use a handheld mixer).
2. Add the eggs and vanilla essence and beat on low speed until well blended.
3. Fold in dry ingredients until well incorporated.
4. Add in rolled oats and chocolate chips and mix well.
5. Drop the dough by heap tbsp onto prepared baking sheets, spacing them apart. The cookies will spread during baking.
6. Bake the cookies until they’re evenly light brown and tops feel firm when lightly touched for 15-20 mins at 180 degrees.
7. Let the cookies cool on the baking sheet for 5 mins before transfering to wire rack to cool completely. (The cookies will fall apart if you immediately remove the cookie from the baking sheet).
8. Store in air-tight container at room temperature for up to 3 days.
Recipe adapted from Williams-Sonoma : Essentials of Baking