VALENTINES DAY: CHOCOLATE CHIP OATMEAL COOKIES, slightly healthier indulgence; make-ahead, easy

There is no way a chocolate chip cookie can be healthy, even if it includes oatmeal....

Oatmeal adds a healthy high-fibre twist to Chocolate Chip Cookies 

So the only way to go with this mix of chocolate and oatmeal is to treat them as a slightly healthier treat and behave accordingly.

That said, the crisp, slightly chewy cookies are high in fibre (slowing down the absorption of sugar and aiding the digestion);  the oatmeal adds a lovely nubbly texture that is very appealing.  67 added orange zest and replaced vanilla with orange essence to add a hint of citrus.

If there are children in the household, this recipe is very easy and perfect for encouraging kids to bake.  Check that the ingredients have been measured out correctly before allowing them to proceed with mixing, forming and baking or freezing instructions.  If they're using a hand - not a stand - mixer, they may need a hand at the end stages of mixing when the dough is very thick and a little unwieldy.

The recipe makes about 40 cookies -- great for a crowd -- or the recipe halves nicely.  Bake some straight away and freeze the rest for later.  

Whenever the desire strikes for a fresh cookie or two (or three!), dip into the  freezer stash and bake.  (see tips below)

Cost: £4'ish (2022)

Makes: about 40 med cookies

Ingred:

    225gm/9 oz soft unsalted butter (zap in microwave 20 secs if necessary)
    140gm/5oz soft brown sugar
    135gm/5.2 oz white sugar

    2 large eggs, lightly beaten
    1 tsp orange extract (or vanilla extract)
    zest of one orange (opt)
     
     240gm/8.5oz plain flour 

     150gm/5.2oz oatmeal
       1 tsp salt
       1 tsp baking soda

   up to 200-300gm/7-10.5 oz chocolate chips (67 used 150gm)
          
Method:

1. Using electric beaters, cream butter and sugars together until well blended; it will take a few mins
2. Add eggs, beating well; then orange essence & zest
3. Mix plain flour, salt, baking soda; add to mixer, blend;
4. Beat in oatmeal 
5. Mix in chocolate chips, distributing as evenly as possible 

Baking immediately:

1. Preheat oven to 350f/180c/160fan
2. Line a baking sheet/s with greaseproof paper, use a bit of the cookie dough to stick down the corners to prevent slipping
3. Using a tablespoon or a 1.5in/4cm hinged ice cream scoop, form dough into   rough balls: drop onto cookie sheet, leaving 2-3 inches between -- they spread, a lot!
4. If you wish, place in refrigerator 20 mins or more to ensure even shaped cookies
5. Bake 10-12 mins; leave to cool on the tray: store in an airtight tin

Freezing and baking later:

1. Using a tablespoon or  a 1.5in/4cm hinged ice cream scoop, form rough balls of dough; drop onto a lined cookie sheet/s, no need to leave much space between 
2. Freeze on tray 1-2 hours
3. Remove from tray; place in sealable freezer bag 
4. When ready to bake, arrange chosen number of frozen cookies on a baking tray lined with greaseproof paper, leaving 2-3 inches in between
5. Preheat oven to 350f/180c/160fan
6. Bake 10-12 mins; leave to cool on the tray
7. The cookies will look slightly underdone but will be fine once cool. 

Comments:

'These really grow on you and add a virtuous glow!' retired writer

'Nice and moist, and not-too-sweet.  If I found these in my local posh whole food shop, I'd go back for more.' Political Agent

Tips:

• Add half a mug of raisons or reconstituted dried fruit like cranberries, cherries or blueberries
• 3-4 cookies will bake well in a standard upright air fryer at 160C 12-15 mins 
• For Double Chocolate Oatmeal Cookies, replace 20gm/2/3 oz flour with 18gm/  generous half oz cocoa 
• For a more frugal cookie, reduce amount of chocolate chips

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission