by Arpit, Published: December 11, 2011
A few weeks ago, someone got me craving oatmeal cookies. BIG TIME!
I had sort of forgotten that oatmeal cookies even existed before I saw them. Then it all came back to me. The sweet chewyness, the moist tenderness and their distinct sugary flavor. The aroma of the cookie that just fills the room as they bake… There’s just something about them that takes you back.
While a cookie is still a cookie, this recipe offer a slightly healthier goody. The chewy oatmeal cookie coupled with the nutritious whole weat flour and lots of cheese makes a perfect flavor combination. The only downside to whipping up a batch of these cookies is you may find it impossible to hold back from eating the entire batch!!!
Yield: Makes 10 to 12 cookies
1/2 cup butter
1/4 cup cheese spread
1 tsp cumin seeds (jeera)
1/2 tsp crushed black pepper (kalimirch)
1 cup whole wheat flour (gehun ka atta)
1/4 cup quick cooking rolled oats
butter for greasing
2.Add the cumin seeds, black pepper, wheat flour and oats and knead gently into a soft dough.
3.Roll out the dough into a sheet of 6 mm. (1/4″) thickness. Prick with a fork at regular intervals.
4.Cut out 10 to 12 circles using a 50 mm. (2″) cookie cutter and place them on a greased baking tray.
5.Bake in a pre-heated oven at 180°C (360°F) for 15 minutes or till the cookies are golden brown. Different ovens have different cooking time, so you should be the best judge of your dish.
6.Remove the cookies from the oven and allow them to cool.
7.Store in an air-tight container.
This cookies goes really very well with Marshmallows
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