I'd borrowed a book titled "Cookies" by Pippa Cuthbert and Lindsay Cameron Wilson, from the library a couple of months ago. This was one recipe I really liked. For one, you can use more oatmeal than plain flour which, in itself, makes the cookies healthier. This recipe calls for very little butter as the original recipe itself is a mix of butter and oil. For those who do not want butter in the picture, this recipe can be adapted by using just oil. The cookies turn out just as good (except the taste bit ;-) - that buttery richness will obviously be missing).
The recipe as per the book
60 ml vegetable oil
75 gms butter
100 gms caster sugar
110 gms light brown sugar
1/2 tsp vanilla extract
100 gms porridge oats
150 gms plain flour (unbleached)
1/2 tsp Bicarb of Soda
1/2 tsp Baking Powder
a pinch of salt
Chocolate chips (as preferred)
Preheat oven to 180 degrees celsius.
Combine the oil, butter and sugars and cream until smooth. Beat in the vanilla and the eggs, one at a time, then stir in the oats. In a separate bowl, sift the flour with the bicarb of soda, baking powder and salt. Using a wooden spoon, stir the flour mixture together with the chocolate chips. Stir until just combined.
(I used more porridge oats than the amount called for in the recipe. That way, the dough was more manageable when it came to rolling out small balls of the dough rather than dropping rounded spoonfuls of the dough onto the baking sheets).
The recipe calls for 10 mins of baking time. I found that baking time can be cut down to about 8 mins if using baking sheets or trays that are black. It retains more heat and thus baking time is reduced.
The changes I made were :
1. Used 100 gms each of white granulated sugar and light brown sugar (tightly packed)
2. Used more porridge oats and less plain flour (in fact, the plain flour was just enough to bind and bring the batter together)
3. I've tried the "all oil" version of these cookies too. They turn out really well.
4. I made these cookies with a mix of semi-sweet and dark chocolate chips.
5. I've added about 3 heaped tablespoons of unsweetened cocoa powder to the above recipe and used white chocolate chips in that mix. That way, inspite of using unsweetened cocoa powder, there was no need to add more sugar as the white chocolate chips tend to be much sweeter than the dark chocolate chips.