Still, people with a rich imagination the rest of humanity owes much, for example, the recipes listed. There were many varieties of oatmeal baking, everyone was happy until someone had a great idea to make it even better. Cookies made from oatmeal with chocolate chips are so popular that it is a thankless task to argue about its origin. But bake yourself, choosing a recipe for the soul - please!
Oatmeal Cookies with Chocolate - General Cooking Principles
In the preparation of dough for biscuits oatmeal is not used so often, for the most part it is made from flakes. Wheat flour is added in small quantities and not always, it all depends on what kind of cookies you need to get. With the addition of wheat flour, the cookies turn out to be tender and, without it, crispy and crumbly.
What flakes are better to take? In most of the formulations, the type of oatmeal is specifically indicated: “Hercules” or fast cooking. As a rule, the cookies from the Hercules turn out to be coarse, but with a richer taste. From the quickly digestible flakes, the dough comes out more tender.
Virtually all formulations involve the use of butter or margarine. It is worth noting that these fats are interchangeable, it is important that they are natural and high quality. When using a low-quality spread, the cookie may have a specific taste, and the pleasant oatmeal flavor will be overwhelmed by its smell.
Dark or bitter chocolate is almost always added to oatmeal cookies, white only in rare cases, and mainly in combination with coconut chips. Chocolate is chopped and mixed into the dough, it does not have time to melt during baking. On the surface and when breaking a cookie, in the dough there are small pieces of it.
Chocolate Crispy Oatmeal Cookies
Ingredients: one egg;
half a cup of sugar;
100 grams of oatmeal;
half a pack of butter;
100% natural high-grade chocolate bar;
150 grams of baking flour;
spoon baking powder;
a quarter of a spoonful of salt “Extra”.
Breaking the chocolate bar into squares, then chop them with a knife into smaller pieces. If there is an opportunity to buy chocolate droplets, it is better to take them.
Pour the chocolate chips in a bowl, add flakes, ripper, flour and salt, mix.
Largely rub the butter in a separate dish, it is more convenient to do this if the fat is slightly frozen. Pre-place the butter in the freezer for half an hour.
Pour the egg into the butter, pour out the sugar, rub with a spoon. It should be fray, and not whisk.
As soon as the oily mass becomes homogeneous, lay out a loose mixture to it and knead it thoroughly. It will be difficult to do this, you will have to make an effort to get the most homogeneous mass. You certainly want to add a little liquid or an egg, but do not do it, otherwise the cookie will not be crisp and dry. Stir better.
Starting the oven to heat up to 180 degrees, but the baking sheet is covered with parchment and we put on it a little oil.
Having scooped up an incomplete tablespoon of oatmeal dough, we form it into a ball. Slightly pressing down, spread on a baking sheet. In this way, sculpt all the dough. Please note that during baking, oatmeal dough will creep away, so leave some free space between the cakes, otherwise they stick together.
We bake for 20 minutes, turn off the heat and leave for another ten minutes in a closed oven. The duration of baking depends on the desired size of the cookies and the technical capabilities of the oven, so after a quarter of an hour, more often look into the oven. A cookie is considered ready when its top is reddened well, and the dough is not wet on the break.
Oatmeal Cookies with Chocolate, Nuts and Carrots
0.44 kilograms of high-quality margarine;
half a cup of cane and the same brown sugar;
a spoon of vanilla powder and two - baking soda;
two large carrots;
flakes (without cooking), oatmeal - 4 glasses;
3.5 cups of good flour;
fine salt - 2 tsp;
chopped nuts, walnuts - a glass;
a full glass of chocolate drops, or a crumb of dark chocolate.
An hour before use, place the margarine out of the refrigerator in a bowl, chop and leave. Margarine can be replaced with butter or take both in equal shares.
When the slices are soft, add all the sugar to the fat, including vanilla. Beat with a mixer, dissolving crystals without residue.
Pour all the eggs into the oily mass, carefully grind and mix the carrots chopped into a fine grater.
In a separate bowl pour cereal flakes, add, sifting through a sieve, flour. Sprinkle salt, soda, nuts and chocolate, mix thoroughly.
Combine the oatmeal mixture with an oil base, cover the bowl and place in the refrigerator for four hours.
Spread oatmeal dough on a buttered baking tray with a tablespoon. The distance between future cookies must be at least one and a half centimeters, otherwise they will “run together” and stick together.
Put the roaster in the hot oven, bake cookies for no more than a quarter of an hour. We leave the finished baking for five minutes on a baking sheet, and then carefully remove the spatula. It is advisable to cool on a wire rack or paper towels.
Soft oatmeal cookies with chocolate and raisins
glass of weight "Hercules";
70 gr. brown sugar;
250 g glass of flour;
130 grams of “Peasant” oil;
two spoons of raisins;
50 grams of dark chocolate;
one third of a spoon of vanilla (powder without sugar);
half a spoon of hand-grated cinnamon.
As in the previous recipe, you will need butter, softened at room temperature, but not melted in any case. Wash the raisins. Scalding berries with boiling water, pour onto heated water for about ten minutes, drain the liquid, and carefully dry the berries with a towel.
Rub butter in a spacious bowl with brown sugar. After breaking the egg, thoroughly stir the oily mass, then whip to the pomp with a mixer. In the process we mix salt, cinnamon and vanilla powder. Salt will require no more pinch.
Mix the resulting mass with oatmeal and skip through a manual meat grinder. Add the peeled flour, dried raisins.
Finely chop the chocolate, shift it to the oat mass and mix well. The dough is soft and elastic.
Rolling small pieces of dough into balls, and slightly adding it, we spread it on a baking sheet, on the laid parchment.
We bake, on 180-degree heating. Baking time not more than a quarter of an hour.
Oatmeal Cookies with Chocolate and Coconut Chips
half a cup of white coconut chips;
oatmeal - a full glass of large flakes;
75 gr. Sahara;
three spoons of wheat flour;
two spoons of raisins;
half a pack of “Farmer” oil;
spoon of ready-made purchased ripper;
white chocolate is a 100 gram tile.
Cut the butter into small pieces in a bowl for kneading dough, leave it on the table.
Chop chocolate finely. If you prefer dark, take milk, but not bitter chocolate.
Scald raisins with boiling water, chop the berries smaller. Small raisins are best left whole.
Before going over, pour the flakes in a dry frying pan. Stirring, fry on a quiet fire for five minutes, then pour in a bowl.
In a frying pan, on which the flakes were dried, pour coconut chips, and, also constantly stirring, dry for a minute and allow to cool well.
To the softened butter, break the egg, add sugar and carefully grind. Having a smooth mass, we interfere with chips, dried flakes and baking powder. Fall asleep sifted flour, raisins, chocolate chips and mix everything thoroughly. From the prepared dough we form small balls and, with a slight flattening, spread them out on the parchment in the baking sheet.
We bake about a quarter of an hour, setting the roaster in a hot oven.
Tasty oatmeal cookies with chocolate in the filling
creamy, natural (better - homemade) butter - 100 g .;
a glass of wheat flour;
150 gr. brown sugar;
a full glass of “Hercules”;
whole bank, Gostovskaya condensed milk;
100 grams of nuts;
dark milk chocolate - 175 gr.
It will take a small roaster, with a side of 25-35 centimeters or a round shape of the appropriate size.
The dough is kneaded quickly enough, so first of all you should turn on the oven so that by the right moment the temperature in it will rise to the required 180 degrees.
We grind brown sugar with softened butter in an enamel bowl. Do not try to quickly soften the fat, using a microwave, the effect will not be the same. It is better to lay out on the table in advance and let it lie for at least an hour. Separately, mix the flakes with sifted flour.
Combining both masses, knead with a spatula or hands. “Dough” should be homogeneous and crumbly.
We cover the bottom of the broiler with parchment and sparingly grease it with vegetable oil.
We measure out a third of the crumbly mixture and temporarily set aside the rest, evenly distribute the parchment. Put the pan in the oven.
At the end of the specified time, we get the dried dough and pour condensed milk on it. Sprinkle with chopped nuts and chocolate, cut into small pieces. Close the filling with a deferred oatmeal dough and tamp down a little with your palms.
Putting it back in the oven, bake the cookies until golden brown for 25 minutes. The finished layer is well cooled, cut into squares.
Oatmeal Cookies with Chocolate and Oatmeal Coffee - “Coffee Beans”
one and a half glasses of finished oatmeal;
a cup of strong brewed coffee; two spoons of sugar;
a third cup of vegetable oil;
powdered cocoa - 2 tbsp. l .;
50 grams of chocolate;
spoon of ready ripper.
Mix in a bowl of oatmeal with sugar, baking powder and cocoa. Rubbing small chips, add chocolate and mix the mixture again.
Add butter and coffee to the mixed ingredients, knead until we get a soft dough.
Turn on the oven to warm up, baking lined with parchment paper. For reliability, a bit of vegetable oil can be applied to the parchment.
Separating from the total mass of a small piece of dough, about a teaspoon, we form it into an oval. We put on a baking sheet and the blunt side of the blade of the knife, make a shallow longitudinal notch. In the same way, we make cookies from the whole dough.
Place the baking tray in the oven, in which the temperature has risen to 180 degrees, and bake for about fifteen minutes. It is very important not to overdry it!
Useful tips and tricks for making oatmeal cookies with chocolate
Use brown sugar, in contrast to cane, it gives not only sweetness, but also color. With him, oatmeal cookies go darker.
If you do not like when flakes are felt in cookies, smash Hercules to the state of a crumb with a blender or in a coffee grinder. In this case, you can take flakes without cooking, they are much more tender.
If the oatmeal dough is sticky and sticky, moisten the palms with water when the biscuits are formed, the cookies will come out neat, and the process will become much easier.