This week, Integralisimo proposes you to prepare these wonderful whole wheat oatmeal chocolate chip cookies. An incredible option for healthy breakfasts and snacks that will fascinate both adults and children in the house. Go ahead with this simple, yet exquisite whole wheat recipe!
Let’s talk a bit about the recipe:
Preparing this recipe is simple because it has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.
The fat used in this opportunity is sunflower oil. However, it can be replaced with butter, margarine, olive oil, coconut oil, etc. Nevertheless, depending on the type of fat used, it might change the texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
Similarly, you have the choice to use milk, plant-based milk, or just plain water. As well as a mixture of them, that is, half-and-half. However, replacing it with just water will result in a slightly more rustic texture. Therefore, keep these details in mind when modifying the recipe.
About the dough:
On this occasion, a dough without elasticity is prepared. Therefore, it is not kneaded so that the gluten does not develop, thus obtaining a hard dough instead of a brittle one. So, it is more than enough to mix all the ingredients well and when you squeeze the dough, it comes together.
The final texture should be a textured dough, barely sticky and not very homogeneous, given the entire composition of some ingredients that do not provide a uniform appearance. One recommendation is to add the milk/water/non-dairy milk little by little to avoid excess moisture and therefore not make excessive use of flour.
To mold these cookies you have two options. The first thing is to take portions of dough and compact them firmly with the hand. Then place them on a try lined with parchment paper and gently crush them with your hand to flatten. The second option would be to use something such as a measuring spoon to obtain cookies of a similar size (see pictures).
About cooking:
Lastly, these delicious whole wheat cookies are baked at a medium low temperature, hovering around 180 degrees / 356 Fahrenheit for 10 minutes and not over browning. It is advisable to adapt the cooking according to the type of oven available and that the cooking be as timely as possible, so they do not burn and acquire a bitter taste.
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