I’m always trying to find an excuse to bake cookies and eat them of course! Oatmeal cookies are healthier than any ordinary cookies, they are rich in iron and fibers. When chocolate and nuts are added, you have even more benefits, providing heathy fats and antioxidants to your diet. 

I just found another reason to make oatmeal chocolate chip cookies! National Oatmeal Cookie Day is on April 30, get ready to celebrate! This day has been celebrated in the United States since the late 1800s. Why not spread the word?

There’s even more! Oatmeal chocolate chip cookies are perfect to prepare ahead of time because they maintain their texture for at least 3 days in an airtight container. They can be made for children’s and tea parties and presented on trays, cake stands or in glass jars. They can also be made for school treats or as party favors! DIY party creations has a great variety of templates for decorating your party and presenting, labeling or packaging your cookies. 

They keep their texture for at least 3 days in an airtight container which makes them ideal to make ahead.

These healthy and delicious cookies will just make your day. Words can’t describe how good they are! Just try them and let me know…

 

Let’s start baking!

Bakes:12 large cookies
Preparation time: 30 min
Waiting time: min 2 hours, max 2 days
Baking time: total 11-22 min

Ingredients

  • 1 large egg (room temperature)
  • 115 gr unsalted butter (room temperature)
  • 110 gr light brown sugar
  • 50 gr granulated sugar
  • 1 teaspoon vanilla extract
  • 125 gr oat flakes¹
  • 95 gr all purpose flour
  • 1½ teaspoon cinnamon powder
  • ½ teaspoon baking soda
  • a pinch of salt (optional)
  • 170 gr semi sweet or dark chocolate chips²
  • 55 gr walnuts (or raisins, or any other nuts you like)

Procedure

  1. In a large mixing bowl, combine the egg, butter, both sugars and vanilla extract and whisk until you have a smooth creamy mixture.
  2. Add the oats, flour, cinnamon powder, soda, salt and beat in low speed until all ingredients are thoroughly combined.
  3. Add the nuts and chocolate chips and gently stir to incorporate.
  4. Divide the dough into 12 equal pieces, each weighing around 65 grams.
  5. Refrigerate the dough balls for at least two hours in an airtight container. They last for up to two days in the refrigerator.
  6. Preheat the oven to 180ºC (356ºF).
  7. Arrange the dough balls on your baking trays on nonstick baking sheets, spacing them out by approximately 5 cm. You can give them a little squeeze, if they are not too tough.
  8. For soft cookies, bake for 11 minutes, depending on your oven. If you want your cookies to be a bit crunchy, bake them a little bit longer until the edges start to turn golden brown .
  9. Take them out of the oven and set them aside to cool entirely, which should take approximately 10 minutes. As they cool, they get harder.
  10. Store in an airtight container for a week or in freezer-safe airtight food bags for six months.
     

¹ Quick oats are not recommended because they tend to absorb liquids very quickly and you may end up with dry cookies. Additionally, the cookies won’t have as much texture.

² I prefer to break up high-quality couverture chocolate bars into little pieces rather than using chocolate chips. Gives me the option of larger chocolate chips and a more chocolatey flavor.

Source:
https://nationaltoday.com/national-oatmeal-cookie-day/

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Preparation: 30 minutes
Total Baking Time: 30 minutes
Amount: about 40 cookies

A crunchy cookie recipe, with a wonderful butter-cinnamon taste, easy to make. Good choice to to accompany your coffee, tea or a children’s party. I originally cooked them for a small gathering and they were a big hit. On an other occasion I also made them for school gifts. They didn’t make it to the second break! For each occasion, I created a completely different, simple gift packaging with the help of the Crown Thank you Tag and the Paisley Pattern Gift Tags as well as a small transparent plastic food bags 8,3X19,8 cm. More name tags and thank you tags can be found at DIYpartycreations.com in a variety of themes.

Make these cookies with your kids; they’re quite easy to make. They can use a hand whisker instead of the electric mixer if they don’t like the noise. Try the colored sugar as well, kids enjoy shaking the jar and watching the sugar change color. It is great fun!

Ingredients

200 gr all-purpose flour
120 gr unsalted butter, room temperature
70 gr sugar
90 gr brown sugar
1 large egg
1 teaspoon baking powder
2 teaspoons cinnamon powder
1 pinch of salt
1 teaspoon vanilla extract

Optionally
Brown or colored sugar can be used to decorate, if desired.

Putting it all together

1. Combine the butter, both sugars, and egg in a large mixing bowl and lightly whisk to combine. 

2. Stir in the baking powder, cinnamon, salt, and vanilla extract. 

3. Add all of the flour at once or gradually, as desired, and mix until completely absorbed. 

4. Cover your baking tray with parchment paper, shape the dough into balls, and set them on the baking sheet at a distance since they spread. If the dough sticks to our hands, wet them slightly and form balls.

5. Press a little and, if you like, sprinkle with brown or colored sugar. If you put too much sugar, the cookies may become very sweet!

6. Bake at 180°C, for 10-15 minutes, depending on the size, or until slightly browned.

Keep them in an air tight container for about 4-5 days (they could stay longer, but that’s how long we had them) or freeze them for a few months, although they may loose their crunchiness, but not their flavor!

Make a lovely decoration to go with your cookies when they’re served. More options can be found at DIYpartycreations.com with a variety of templates and themes.

 


Make Your Own Colored Sugar

You will need:
Granulated sugar, white or brown (white sugar will give vibrant color)
Any food coloring
An empty and well cleaned small jar, one for each color you want to make

Make Colored Sugar

1. Fill, not more than 2/3 of your jar, with granulated sugar, white or brown.

2. Add a small amount of any food coloring and shake the jar to mix the color evenly. If necessary, add another color and repeat. 

3. If you used any liquid food coloring, spread the colored sugar on a tray to dry. Put it back in your jar when it’s dry, and you’re done!

 

I hope you liked and enjoyed this recipe as much as I did.

Please email me photos of the cookies you’ve served!

I can’t wait to see them!

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