Chocolate Chip Oaties

There's something awfully nice about making oaties. You get that wonderful "Its really healthy; I'm doing my heart a favour" feeling. All while eating copious amounts of butter and sugar. And oaties combined with chocolate...let's just stop talking and start eating.

Cream 50 gms butter with 50 gms raw sugar. Add 1 tbsp lukewarm milk and 1/2 tsp vanilla essense. Beat until everything is well blended. Separately, mix 70 gms flour, 1/2 tbsp cocoa powder and a pinch of baking powder. Add the flour to the butter/sugar alongwith 50 gms oats. Mix well to make a smooth dough. Now add in 50 gms chocolate chips. My dough was quite runny (probably due to Bombay heat), so I left it in the fridge for 10-15 minutes.

While the dough is resting, set oven to preheat at 180C. Make balls of dough and plonk on the baking sheet. Press to flatten and bake for 15 minutes. Eat.

Comments

Srivalli said…

looks nice..though I have never cooked with oats..

June 2, 2008 at 1:35 PM

Divya Kudua said…

looks yummy..and inclusion of oats automatically makes it a healthy eat..right..?;-)

June 2, 2008 at 4:35 PM

delhibelle said…

Nice and easy & anything with oats automatically becomes guilt-free !

June 2, 2008 at 5:05 PM

Mansi said…

sure sounds healthy:) generally stick to oatmeal-raisin cookies!!:)

June 3, 2008 at 2:51 AM

Hetal said…

Wow..nice and healthy recipe.

June 3, 2008 at 4:06 AM

Suganya said…

Hi first itme to ur blog. Chococlate chip oaties look so good. YUM! Love it.

June 3, 2008 at 7:13 PM

ranji said…

nice chocolate chip oaties...it looks really delcious and tempting..

June 17, 2008 at 11:33 PM

Beyond Curries said…

Hi, came here from Dee's roundup. You have a lot of simple and interesting recipes. Especially these cookies are healthy and easy to make.

July 23, 2008 at 5:12 AM

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Bombay Foodie

Search This Blog