Monday, December 10, 2007

Dark Chocolate Oatmeal Cookies

Of course, mothers always believe that oatmeal is good for everybody's health. So, I bought a bag of quick-cooking oats, even if I know that my kids and hubby do not really like to eat them. I figured I will be able to force them to eat since that is the only thing available in the pantry. No such luck with my picky-eaters. So I had to figure out a way to 'disguise' the oatmeals.

At first, I tried baking peanut butter oatmeal cookies. They did not pass the taste-test. Probably because my picky eaters can still detect the presence of the 'healthy white stuff' inside the cookies. I searched the internet and found this interesting recipe. Everybody in my family loves chocolate. The reviews said these cookies are soft and chewy. And best of all, I would be able to hide the 'healthy white stuff' inside the dark brown chocolate color of the cookies!

What a success! The kids love the cookies and kept asking for more. Although they suspect it contains the 'healthy white stuff' they are not complaining because they taste really great! They turned out to be soft and chewy and very tasty. Even my sisters, who are dessert fanatics, gave good reviews.

3/4 c all-purpose flour
1/4 c unsweetened cocoa powder (I used Ghirardeli - given by my 3rd sis from u.s.a)
1/2 t baking soda
1/4 t salt
1/2 c unsalted butter, at room temperature
1/4 c sugar (you can increase up to 1/2 c if you want sweeter cookies)
1/2 t vanilla extract
2 T oats ( I added up to 4 T)
1/4 c chocolate chips

1. Preheat oven to 350 F. Butter large rimmed baking sheet.

2. Sift first 4 ingredients in a bowl. Using electric mixer, beat butter in a large bowl until fluffy. Add sugar and vanilla, beat until well blended. Add flour mixture and beat until moist clumps form. Dough will be very firm. Add chocolate chips. Knead gently to blend.

3. Using moistened palm, shape 1 generous tablespoon into ball. Place on prepared sheet; flatten to 2 inch round. Repeat with remaining dough, spacing rounds 2 inches apart.

4. Bake cookies until center is slightly firm and top is cracked, about 14 min. Cool on sheet.

Note: I followed the recipe above faithfully until after adding the flour, I felt that the mixture was too firm and hard to handle. I added 1 egg to the mixture at this point. The cookies turned out soft and chewy and moist, though a bit crumbly. They tasted great nevertheless! One of these days, I might try the original recipe to see what it will turn out.

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