Chunks of milk chocolate and rolled oats. The ultimate cookie combination!
I bake cookies often. Not for any particular reason, other than I find them to be the quickest thing to whip together to satisfy my sweet cravings.
I end up baking half of the dough and stashing the rest in my freezer for the next wave of cravings.
These Milk Chocolate Chunk Oat Cookies are everything you’re looking for in a cookie: slightly crisp edges, soft in the middle, and melty bits of chocolate in every bite….perfection!
The rolled oats add to gritty texture of the cookies and there are chunks of chocolate scattered throughout. You can add chopped walnuts or raisins to add an extra oomph of flavor.
- Once the dry ingredients are added, don’t over-mix the dough. With cookies, the less mixing, the better (once flour has been added). This will keep them soft and chewy instead of hard and dense.
- Don’t forget parchment paper to line your cookie sheet. Parchment paper prevents the bottom of these cookies from getting overly baked/browned, and prevents them from sticking to the baking sheet.
- Chill the dough for at least 30 minutes before baking. Chilling gives the dough time to rest and results in a flavorful cookie with a tighter shape. If you chill the dough for more than 30 minutes, it will firm up and become difficult to handle. If this happens, simply let the dough come to temperature on the kitchen counter before using.
- Any milk chocolate will do. You can also use dark chocolate if you prefer a more bitter edge to balance the sweetness of the cookie.
- If you can’t find rolled oats, you can use quick cooking oats. The texture of the cookies might be a litter harder.
- These cookies are tender right out of the oven and will firm up as they cool. Make sure you let them cool on the baking tray for at least 5-6 minutes, before moving them to the rack to cool completely.
- Unbaked cookie dough balls freeze really well. Place them in a freezer bag and freeze for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Make a double batch and stash half the cookies in the freezer for another day.
It is always a wise idea to have cookie dough on hand in case of (sugar craving) emergencies 😉
Milk Chocolate Chunk Oat Cookies
Makes 24 cookies
· 1 1/2 cups (250g) flour
· 1/2 cup (50g) rolled oats
· 1 tsp cornflour
· 1 tsp baking soda
· 3/4 tsp salt
· 1/2 cup (113g) unsalted butter, at room temperature
· 1/2 cup (110g) brown sugar
· 1/2 cup (120g) granulated white sugar
· 1 large egg, at room temperature
· 1 tsp vanilla extract
· 300g milk chocolate, chopped
In a medium bowl, whisk together flour, oats, cornflour, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugars at medium speed until creamy. Beat in egg and vanilla until combined.
Reduce speed to low and gradually add flour mixture; beat just until incorporated.
Fold in chocolate chunks.
Cover dough and chill in the refrigerator for 30 minutes.
Preheat oven to 180˚C, and line a baking sheet with parchment paper.
Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheet; top cookies with additional chocolate chunks (optional), pressing gently to adhere.
Bake for 10-12 minutes, until edges are set. Cool for 5 minutes on baking sheet, and then transfer to a wire rack. Let cool completely.
* If using salted butter, reduce the amount of salt to a ¼ tsp.
** Cookies stay fresh covered at room temperature for up to 1 week.
Garlicy, herby, melt-in-your-mouth pillows of dough.
Garlic knots are strips of pizza dough twisted into the shape of a knot, baked till golden brown, and then brushed with a garlic and herb infused butter. I have been craving them ever since I last ate them at Pizza Pigrims in London.
With plenty of time on hand, I tried to perfect the recipe at home and turns out they are SO much easier than you’d expect and packed with flavor.
Nothing beats homemade dough fresh out of the oven especially if its smothered in garlicky buttery goodness.
These rolls are a cinch to make.It is a little hard to tie the dough into knots, but after a few tries you get the hang of it.
Below is a step-by-step guide on how to shape them along with a picture tutorial at the end of the recipe:
How to Shape Garlic Knots
- Using your hands, shape the dough into a log.
- Cut the log into 1-inch strips.
- Roll each strip into a long rope, around 8-inches long.
- Tie the rope into a knot.
Don’t worry if they are a little wonky (like mine :p), they still taste delicious.
Garlic knots are best served fresh out of the oven. However, they are still light and soft when served the next day. Simply heat them in a microwave for a few seconds until warmed through.
They are traditionally served as an accompaniment with a bowl of soup, pasta or pizza, but they are so delicious that they can be served alone, and can be a perfect addition to your iftar table.
They are one of the most satisfyingly delicious things to eat and are unbelievably addictive. Try them this Ramadan and let me know they turn out.
More delicious recipes you can try this Ramadan:
Shepherd’s Macaroni Pie
Stuffed Italian Pie
Cheesy Baked Pasta
Yields: 16- 18 knots
For the Dough
· 2 1/4 cups (280g) all-purpose flour
· 1/2 tsp (2g) salt
· 2/3 cup (160ml) lukewarm milk
· 1 tbsp (15g) sugar
· 1 standard packet of instant yeast
· 2 tbsp (30g) melted butter or oil
· 1 egg
For the Garlic Butter
· 4 Tablespoons (50g) butter, melted
· 3 garlic cloves, minced
· 2 Tablespoons chopped fresh coriander
· Pinch of salt
Make the dough: In a large mixing bowl combine all the dough ingredients and start kneading it for 5-7 minutes until it pulls away from the edges of the bowl.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.
Shape the dough: When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a log shape (refer to picture guide below). Using a very sharp knife, slice into 1-inch strips. Roll each strip into a long rope. Tie each rope into a knot. You can tuck the two ends of the knots underneath the knot or leave them out. Arrange the knots on two greased baking sheets.
Cover with a kitchen towel and let the knots rest for 30 minutes.
Preheat oven to 350F (180C).
Brush the knots with beaten egg.
Bake the knots for 18-25 minutes until golden.
Topping: While they are baking, make the garlic butter by mixing together the melted butter, garlic, chopped coriander and salt together.
Brush the knots with butter mixture right after they are out of the oven.
How to shape them
Picture credits: Finecooking