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cookies

Brownie Butterscotch Wholegrain Cookies
“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!

Brownie Butterscotch Wholegrain Cookies

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.

Brownie Butterscotch Wholegrain Cookies

“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 StoreIDAM 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.

Brownie Butterscotch Wholegrain Cookies 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. 

IDAM STOREAnd 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

 

 

Brownie Butterscotch Wholegrain Cookies
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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
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Brownie Butterscotch Wholegrain Cookies
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
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
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Instructions
  1. Preheat the oven to 180C. Line 2 cookie trays with baking parchment.
  2. 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.
  3. 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.
  4. Fold in oats, whole wheat flour and butterscotch chips on the lowest speed until just combined.
  5. 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.}
  6. 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.
  7. 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}
  8. Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely.
  9. Store in a cool place.
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Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies “Empty?! You took all the cookies!”
“They were crying to get out of the jar. Cookies get claustrophobia too, you know!”
Charles M. Schulz

Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies. These are cookies that spell “P U R E  C O M F O R T”. Cookies are often the best bites to happiness, the shortest route to instant gratification. Even better if you bake them at home. These were just that and more. Some afternoons, I want need to just steal into the kitchen and bake myself into oblivion. There are a few hits and misses on days like these.Curry tree blossomsDid I tell you that summer is practically here? Yes we’re on the border where spring meets summer. That means a few days of precious mulberries, curry tree blossoms, lime tree blossoms, kumquats too. Tomatoes that will hopefully ripen to a sun kissed red, then we look at notoriously high temperatures of 45C and above.

Spring

MulberriesMulberriesWith the summer heat increasing, and the mercury literally rising by a degree everyday, summer baking needs to be minimal, quick and very fuss free. These cookies were surprisingly all this and more. They turned out darned delicious too. Inspired and adapted from a popular cookie by Deb @ Smitten Kitchen, I made mine wholegrain.

Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies 4My obsession with the #makehalfyourgrainswhole often works well. With cookies, it’s a near 100% pass rate. I’ve really never understood why brownies or cookies should use refined flour since they taste really great with wholegrain. I recently made wholewheat shortbread too, a recipe I still have to share. That was another winner.Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies These are as simple as can be. Stir a dry mix, whip the wet mix, stir gently to mix the two and you’ve got great tasting cookie dough. If the eggs are pasteurised, you could eat the dough by itself!! It tastes that good! I know because I had a little helper who was stealing away bits of dough!

Wholegrain Oatmeal Cinnamon Chocolate Chip CookiesSo here we go. Get the stand mixer going, and in 2 minutes you have cookie dough. I love the big handy bowl of the KitchenAid. Best design ever. If cookies are comfort food, the KitchenAid is equally comforting, magical too!

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Also find me on The Rabid Baker, The Times of India


Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies
BigOven - Save recipe or add to grocery list
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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.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
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.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Ingredients
Servings: cookies
Instructions
  1. Place all the dry ingredients in a large bowl and stir to mix.
  2. 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.
  3. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  4. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  5. Line 2 baking sheets with parchment.
  6. 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}
  7. 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}.
  8. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack.
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Wholegrain Dark Chocolate Almond Biscotti“So much chocolate, so little time.”

Wholegrain Dark Chocolate Almond Biscotti … chocolate yet again because it was a hurried baking batch. Same story, different biscotti. With the better half set to travel and a last minute change in plans, I had little to almost no time to bake. I hurriedly threw these together this morning adapted from a recipe from Smitten Kitchen. One stop over at Deb’s blog, or leafing through her cookbook, leaves you inspired to hit baking mode.

Wholegrain Dark Chocolate Almond BiscottiFor me chocolate is one of the easiest and most forgiving mediums to bake with. With my hashtag #makehalfyourgrainswhole, I can blindly experiment, knowing in the end we’ll have something edible, if not delicious. Going the whole food way has been possibly one of the most satisfying journeys of my life, if not the most exciting. Makes me want to constantly experiment, try new things. That makes life a lot less mundane too. This biscotti did just that giving me room to change things around.Wholegrain Dark Chocolate Almond BiscottiHazelnuts out. Almonds in. I added butter since I often find biscotti a little ‘skinny’ or dry. Personal choice definitely but a delicious end nevertheless. I also added dark couverture chocolate just because I like cookies that have deep, chocolaty flavour. Cocoa powder often is not enough to get you the indulgent edge. Since I threw these together with limited time on hand, I cut the slices quite thick. Taking advice from Ruchira, next time I will freeze them a bit to try and get thinner biscotti. That is my dream and hopefully I get there one day. Biscotti with plain flour behaves a lot easier for thin slices, is also easier to handle. Thick chunky biscotti is a healthy trade off I guess!!

Recipe: Wholegrain Dark Chocolate Almond Biscotti your picture

Summary: Comfort cookies with deep chocolaty flavour, and toasted almonds just hitting the right notes. Wholegrain Dark Chocolate Almond Biscotti might just be the answer for comfort food; never mind what the question is!!

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

  • 75g almonds, toasted, roughly chopped
  • 50g unsalted butter
  • 75g dark chocolate
  • 1 tbsp espresso powder
  • 3 eggs
  • 1 tsp vanilla extract
  • 150g wholewheat flour
  • 60g all purpose flour
  • 40g almond meal
  • 30g good quality cocoa powder
  • Pinch of salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 200g brown sugar

Method:

  1. Preheat oven to 180C. Line a heavy baking tray with parchment.
  2. Melt the butter and chocolate in the microwave, 1 min. Stir until smooth, then stir in espresso powder.
  3. In a large bowl stir together wholewheat flour, plain flour, almond meal, cocoa powder, salt, baking powder, baking soda, sugar and chopped almonds.
  4. Place the egg and vanilla extract in bowl of stand mixer. Whisk on high speed for 15 seconds, then add melted chocolate mix and stir on low speed for 15 seconds to combine.
  5. Add the dry mix and run mixer for 20-30 seconds on slow speed to combine. Don’t over work.
  6. Turn out onto work surface and divide into 2. Form into 2 long flat logs about 8-10″ long {or as desired}
  7. Transfer to prepared baking sheet, brush gently with water, and sprinkle over with brown sugar.
  8. Bake for 20-25 minutes, until firm to touch.
  9. Remove tray from oven, allow to cool for 5-10 minutes, then slice at an angle as thin as you like with a good sharp serrated knife.
  10. Reduce oven temperature to 150C. Return the sliced cookies back to the tray, cut side down {and up of course!} and bake for a further 20-25 minutes until crisp and dry.
  11. Cool completely on racks before storing.

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Also find me on
The Rabid Baker, The Times of India

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