Spicy chocolaty Oat Crinkled Cookies11:35 AM
Yesterday I was blog hopping a little, mostly the spaces of the recipe marathon contestant’s. the common thought among all are apart from being a great challenge this also gives a chance to try out those bookmarked recipes that we longed for ages to bring to our kitchens. But in my case things are a bit different, I don’t have many bookmarked recipes, please don't get me wrong, am not ignorant but if I like any recipe I have to try as soon as possible. I bookmark a lot of dishes, try them and let the blog owner know how they turned. Like Sharmila’s Fulkopi bhaja, Indo’s Indian style fried rice (tried last weekend and forgot to mention this to Indo), Sushma’s Vegtarian lollipop, Ushnishda’s Fulkopi’r dum etc.
Today I planned to make Parathas with homemade sundried tomatoes but from yesterday its raining here so the half dried tomatoes are resting in the fridge and awaiting their great sunny time. so checked the bookmarked folder and got only one food related link.
Last year one of Hubby’s collegue went to London and brought us a pack of sugar coated cookies. At that time I wasn’t allowed to eat a lot of sweets so he allowed me only one and devoured most of them (still he claims he does not like sweets). I simply loved those dark brown coloured cookies, as it was not overtly sweet and was full of flavor…just how I like it. Eating only one did not help me to trace other ingredients. Recently when Sunita posted this spicy oat cookies I found it very similar. I wanted to make a batch then and there (I was having a cookie baking addiction at that point) but couldn’t do so as I was’nt having nutmeg then. So what else I tried them today. I made a lot of changes.
I added eggs
Neither do I have black molasses nor dark brown sugar so substituted with my light brown sugar caramel.
Used both flour (maida) and whole wheat flour (atta).
Dry roasted the oats to get a more nutty flavour
Changed the measurement a little bit
Instead of rolling the baked cookies in castor sugar I rolled the dough and then baked them. They came out with a nice crinkled cover.
Finally I wasn’t happy with the final colour of the batter. I wanted them darker so added a 2 tbsp melted dark chocolate.
So my brand new experiment is here today. Please don’t go by the look they are downrightly delicious. It’s crunchy, full of flavors, spicy and poses a melting in the mouth texture. Once you take the first bite you will get a sweet taste of the castor sugar and then the spice hits with lovely aroma…heavenly. Just try them to know.
Spicy, Chocolaty Oat Crinkled Cookies
Flour (Maida): 1 cup
Whole wheat flour (atta): ½ cup
Oats: ½ cup; I used Quaker’s oat.
Light Brown sugar: 1/2 cup
Brown sugar caramel: 1/3 cup. For the preparation please see here
Baking Powder: 2 tsp
Pinch of soda bi carb
Butter/ vegetable oil: 2/3 cup
Melted dark chocolate: 2 tbsp
Cinnamon powder: ½ tsp
Clove powder: ¼ tsp
All spice powder: 1/4 tsp
Ginger powder: ¼ tsp
Pinch of Nutmeg powder
Pinch of red chilli powder
Castor sugar: to roll the cookies
Method: dry roast the oats till it gives off a nutty aroma. Keep aside.
beat the sugar and oil till sugar dissolves. Pour the caramel and melted chocolate, mix. Put the egg and beat till creamy.
Sieve both types of flour, baking powder and soda. Mix in the oats and the spice powder.
Add this to the wet mixture and mix thoroughly.
Preheat the oven at 160 C and cover a baking tray with lightly oiled silver foil.
Scoop some mixture, roll in brown sugar and place them on the tray.
These cookies expand like anything so keep a lot of space between them.
Bake for 15-16 minutes or till the sides are crisp. It will be soft to touch when baked. Just let it cool and they will harden in no time.
Once completely cool store them in airtight container.
Am sending these spicy cookies to WYF: tea time snacks at simple Indian cooking: an easy cooking blog.