Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies that come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Ingredients
Dry Mix
- 75 g wholewheat flour {aata}
- 120 g oats
- 3/4 tsp baking soda
- 1/4 tsp salt
- 75 g dark chooclate chips
Wet Mix
- 100 g unsalted butter, room temperature
- 115 g brown sugar
- 1 egg
- 15 g yogurt
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon powder
Instructions
- Place all the dry ingredients in a large bowl and stir to mix.
- Place all the wet mix ingredients in bowl of KitchenAid Stand Mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
- Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
- Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
- Line 2 baking sheets with parchment.
- Place scoops of cookie dough on the parchment, 2 inches apart,12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
- Bake for 15-20 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}.
- Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack.