Baking | Brownie Butterscotch Wholegrain Cookies … and some gorgeous table linen from IDAM

“I love linen in soothing colors for any room in the house.”
Nate Berkus

Brownie Butterscotch Wholegrain Cookies are possibly the easiest cookies to make ever. This is my favourite recipe as it is as simple as the end is delicious. Healthy too. For one the cookies are double chocolate {almost everyone’s favourite}, and they are also a 100% wholegrain. To make them better, I halved the butter! Guess I couldn’t ask for more! They turned out pretty effortlessly in the KitchenAidIndia stand mixer, which turned out a perfect cookie dough in a matter of minutes. Absolutely delicious comfort food!

With so little effort I turned my attention to some beautiful table linen from a concept store called IDAM. The beauty of this shot and the few others that I attempted to capture, IMHO, of course comes from their aesthetic and impressive range of linen. The more I shoot their linen, the happier I get. Do check out their work. It is so inspiring, so real. Importantly their statement of beliefs hit the right chord with me.

“Taking a step closer to sustainable and responsible design, we have pledged to use 100% organic fabrics for all our products. We use 100% fair trade certified fabrics. We carry over the great work done in the farms to our manufacturing factories, which always follow ethical fair labour practices. We take pride in our work ethics where we do not encourage child labour, gender discrimination or low wages.”

IDAM was born out of numerous car ride discussions to and from college between a duo of dreamers, Nayanika & Gazal. From an idea, it has now evolved to a full fledged print and surface design studio that translates its aesthetics onto contemporary home and lifestyle products. Each product is unique as it has a story behind it. Be it a doodle in a diary or the fallen leaves outside their studio, or how folk art adorns the streets of India, it’s all brought to you in an array of prints, almost like a glimpse into the dreamers daily escapades.

The  fabric is gorgeous, the attention to detail has me fascinated. It’s the small ideas that translate into print that makes me love them. Every piece is so me – the whites and blacks, the beige and slate grey, the blue and white, the understated Ikat print. This is just one small peep into their beautiful world. 

And of course, do bake up a batch of Brownie Butterscotch Wholegrain Cookies! I hope you enjoy them as much as we do.

Brownie Butterscotch Wholegrain Cookies

A new baking recipe. An easy baking recipe. The Brownie Butterscotch Wholegrain Cookies are chippers gone healthy, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better and is also 100% wholegrain. Deep dark chocolatey + chewy + fudgy = comfort food! Makes approximately 2 dozen cookies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine American

Servings 24 cookies

Ingredients

  

• 125 g dark couverture chocolate {I used 72%}
• 50 g unsalted butter
• 30 g good quality cocoa powder
• 1 egg
• 100 g brown vanilla sugar
• 1/2 tsp vanilla extract
• pinch salt
• 1/2 tsp baking soda
• 15 ml yogurt {1tbsp}
• 80 g oats {I used breakfast oats}
• 75 g wholewheat flour {aata}
• 50 g buttercotch chips

Instructions

 

• Preheat the oven to 180C. Line 2 cookie trays with baking parchment.
• Melt the chocolate and butter in a heatproof bowl {in the microwave or over a double boiler}, whisk until smooth, then stir in the cocoa powder.
• Place egg, yogurt and brown sugar in bowl of stand mixer, and whisk at high speed for 1 minute. Beat in vanilla extract, salt and baking soda, followed by the melted chocolate mix.
• Fold in oats, whole wheat flour and butterscotch chips on the lowest speed until just combined.
• Allow to stand for 5 minutes for oats to absorb moisture. {If the dough feels a little 'loose', add an extra spoon or two of oats.}
• Scoop out dough with cookie scoop or drop spoonfuls on a tray, shaping as you go, at least an inch apart. Flatten with the tines of a fork.
• Bake for approximately 20 minutes until the top feels set for a soft fudgy cookie, {I use the KitchenAid cookie tray for baking chocolate chip cookies, and the lower element only in my oven}
• Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely.
• Store in a cool place.