There is something so mischievous about midnight cravings. First they make you dream about that particular food till you die of salivating. Then it leaves you with no choice but to kneel down and surrender to it (read: rush to the kitchen). Arghhhh!!!
I was a victim of one such teasing midnight craving the other night. The crime took place at 1:30 AM, crime scene being our kitchen. My husband and I had just returned from our friend’s place and I had a full tummy yet I wanted to have some cookies and tea.
Now the problem with cravings is that a substitute does not suffice, the craving is satiated only after devouring the exact thing that it’s been making you dream about. In this case I didn’t want just any cookie (there were so many in the kitchen already). I wanted a chocolate oatmeal cookie ONLY. Now since I did not have those in the kitchen, the criminal (read craving) forced me to bake them at 1:30 AM! Yes! I did bake them then.
So I tried to do things in the simplest (read: sneakiest) way making minimal noise in order to not wake anyone up. After half an hour of all the madness, when I binged into these cookies while sipping some hot tea the craving could not have got happier. It finally settled!
These choco-raisin oat cookies are insanely easy to make. You will be like REALLY? IS THAT IT? Plus they are healthy too, so even if you are indulging in them at an ungodly hour you will not feel guilty.
To make your own cookies fetch the following:
INGREDIENTS (makes 7-8 cookies):
1.25 cup oats
½ cup brown sugar
4-5 tbsp olive oil
1 tbsp vanilla essence
3 tbsp cocoa powder
1.5 tbsp baking powder
¼ cup milk
2 tbsp honey
Pinch of salt
Preheat oven at 180 degree Celsius.
Mix together olive oil, brown sugar and vanilla essence.
In a separate bowl, mix together oats, baking powder, cocoa powder and salt. Bring it all together with your hands, mashing the oats slightly with your hands.
Add the oats mix to the oil mix and pour in the honey.
Throw in the raisins and fold them into the mix.
Add milk slowly in parts to bring everything together and form dough.
Apply a little oil on the baking tray.
Divide dough into 8 portions and place on the tray.
Bake for 20 minutes till the cookies become a little crisp on the top.
Transfer them onto a rack and let them cool or enjoy them warm.
The rustic uneven look adds to the lovely warm taste of hot fresh cookies coming straight out from the oven. Now aren’t these super easy to make? All you have to do is throw in all the ingredients together mix and shove it into the oven and you get yourself a cookie with a crisp top and gooey yummy interior.
These cookies also make an amazing breakfast option. You can refrigerate them for 4-5 days and have them with tea/coffee/milk in the morning for a quick yet healthy wholesome breakfast.
Since I was making these cookies in the simplest way possible, I did not grind the oats in a blender. However, you can grind half the oats into a powdered mix and leave the remaining half coarse to add some texture to these cookies.
You can replace olive oil with butter for a richer taste.
These cookies will be gooey and soft from inside with a crumbling texture. That is because of lack of egg and flour used in these. You can use an egg or a banana to bind these even better and add some more flavour and texture to these. I wanted to keep my work and the mess at the crime spot minimum.
You can also add whole wheat flour to it for a crispier texture. Instead of 1.25 cups of oats, you can use ¾ cup of oats and ½ cup of whole wheat flour.
We should be neighbors, I will know where to head at midnight then. Thanks for the recipe.ReplyDelete
haha sure...do share your experience when u bake these :)Delete