Simplest Oatmeal Cookies Recipe

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My Monsoon Cookies: Desi Style

The skies have been generously blessing us this monsoon season and for some reason, for me, it's associated with oatmeal cookies. Other Indians may have stories about kadak chai with pakoras, samosas, and the like, but I have childhood memories of hot cocoa and warm oven-fresh oatmeal cookies  on a rainy day with a book propped open precariously under the plate. I know, right? W.E.I.R.D.




Sometimes, even if they cool down to room temperature, I blitz a few cookies for ten seconds in the microwave oven just so that I can eat them warm. Anyhoo, these are the simplest oatmeal cookies you'll ever make! I am not a huge chocolate fan but you could totally add a cup of chocolate chips to this mix to dot them with some more lovin' warmth.

I've also experimented substituting brown sugar with powdered jaggery in this recipe (and believe me, it's worth it). However, if you do use jaggery, you need to add a dash of lime juice to it before you add it in to the batter. Also, you can skip the cardamom if you want and add it directly to the Chai! :-)

One more thing. In case you're wondering, those mangoes are the last batch of the summer. And since these cookies are kinda Indian style, I thought I'll add in Mangifera indica and Panthera tigris to help you get to them faster. As always, yenjai!

THE SIMPLEST OATMEAL COOKIES EVAH!
Indian style



Ingredients
1/2 cup unsalted Butter, at room temperature
1/2 cup Brown Sugar or powdered Jaggery (read above first, though)
1/2 cup granulated White Sugar 1 large Egg, at room temperature
2 tsp Vanilla Extract
1 1/2 cups Rolled Oats
1 cup Flour Pinch of Salt
1/2 tsp Baking Powder
1 tsp Cinnamon, powdered
2-3 pods of Cardamom Seeds (optional)
1 cup of Chocolate Chips (only if you can't resist yourself)

Directions

  1. In a large mixing bowl, use a whisk to beat together the unsalted butter, brown sugar (or powdered jaggery + lime), white granulated sugar until it comes together like a smooth paste. So, for about 2 minutes. 
  2. Break a large egg into the bowl and the vanilla extract. Beat it until it's all integrated  - about a minute. 
  3. In a separate bowl, pour in the oats, flour, baking powder, cinnamon powder, and a pinch of salt. This is also where you break open the cardamom pods, crush the seeds in a mortar and pestle and add it into the dry ingredients. Totally optional, of course. Oh - and this is also where you add the chocolate chips.
  4. Now, fold in the egg mixture into the butter mix. Next, add in the dry ingredients and combine thoroughly. 
  5. Leave the dough in the fridge for about an hour. If you plan to leave it in for the night, make sure to keep it out for 30 minutes before going to the next step. 
  6. Preheat your oven at 190 C or 375 F and add some parchment paper or aluminum foil to a baking tray.
  7. Form the dough into balls (Ha!) and flatten them a little bit as you place them on the tray. 
  8. Bake for 10 minutes. Switch off the oven and let it rest in there for ten more minutes. 
  9. Dig in. Makes about 25 (I have tiny hands) or as big as your balls are (Ha-ha!).

Make some hot cocoa (and  make it Irish) and watch the rain dreamily. 



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