It’s Christmas season or cookie season to be more apt. I wanted to bake some cookies for my son’s teachers. I bought Wilton’s cookie sheet (large one) from Michael’s. The sheet came with 2 festive cookie recipes. One for chocolate chunk cookies and another one for thumbprint cookies. I would rather call the chocolate chunk cookie recipe as oatmeal chocolate chip cookies because it has a good quantity of oatmeal. I decided to try that recipe for the teachers because it made a huge batch and anything with chocolate chips and walnuts has to be definitely tasty.
Yield: 4 dozen (48 cookies)
1 Process the oats in a food processor/blender. The texture of the powdered oats was not mentioned
in the original recipe, so I chose a consistency in between coarse and fine.
2 In a medium size bowl combine together the powdered oats, flour, baking powder, soda and salt; mix well.
3 In a blender, blend together the EnerG powder and warm water until it’s frothy; set aside.
4 In another large mixing bowl, cream together the butter and sugars with an electric mixer until light and fluff. Beat in the EnerG mixture and vanilla.
5 Add the flour mix to the sugar mixture; mix well. Stir in the chocolate chips and walnuts.
6 Cover the bowl with a plastic wrap and chill the dough at least for an hour.
7 Around the 45th minute, start preheating the oven to 350F/175C for 15 minutes.
8 Scoop out heaping tablespoons of cookie dough; drop it on ungreased cookie sheet 2 inches apart. Bake on middle rack for 10-12 minutes or until lightly browned. For crisper cookies, I would suggest flattening the dough instead of just dropping them. The scooped out dough doesn’t spread much, so it’s very chewy in the middle. In that case I think the baking time will also reduce by a minute or two. I used an aluminum pan, so mine took about 13 minutes. The baking time will vary if you are using a dark coating non stick cooking pan. Be sure to check it earlier. I used to 2 cookie sheets at a time. So I shifted the pan from the middle layer to the bottom layer and vice-versa after 6 minutes.
9 Remove the baking sheets from the oven and place it on wire racks. Let the cookies stand for 5 minutes because the cookies will continue to bake. After 5 minutes, transfer the cookies to the cooling racks directly using a spatula and let it cool completely before storing it in an airtight container.
2 The 2 and 1/2 cups of oats when powdered measured to 2 cups. So I think we could also use 2 cups of oat flour instead.
