Here is a recipe of lip-smacking cookies which I made in my Convection Oven. The smell of freshly baked cookies is reason enough to gather your family members around the kitchen. And you won't be guilty as well for indulging them because it contains oats which makes them nutritious. You can substitute sugar with sugar-free substitute for dieters!
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup margarine
- 1 large egg
- egg white from another egg
- 2 teaspoon vanilla essence
- 11/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 21/2 cups oats
- 1 cup choco chips
- Preheat oven to 180 degrees Celsius.
- In a large bowl, beat both the sugars and margarine with an electric mixer until well blended, occasionally scraping the bowl with a rubber spatula.
- Add the egg and egg white, vanilla essence and beat until smooth.
- Whisk in flour, baking soda and salt. Skip salt if your margarine is salty.
- Stir in oats and choco chips and mix with a spoon.
- Spoon on an ungreased large tray, 2 inches apart and bake for 12-13 minutes or until golden.
- Transfer to a wire rack to cool.
- Store in tightly sealed containers for up to 3 days.
My tweaks and tips-
- I substituted Amul butter in place of margarine and omitted the salt.
- I made exactly half of what the recipe suggests. Still, I had to bake the cookies in 2 batches. It amounted to 20 cookies if you ignore the last bits of lumps!
- You could bake them on cookie sheets. I baked them on Microwaveable Grill Tawa.
- Though the recipe tells to use an ungreased tray, I greased it with a little butter.
- Make sure you beat the sugar mixture so well that it should almost get dissolved.
- While spooning the mixture, flatten it so that it won't bulge like mine did!
- You could use broken cooking chocolate pieces if choco chips are not easily available.