“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.”
Brownie Butterscotch Wholegrain 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.
