Soft and tender: chocolate and oatmeal cookies

They are crispy on the outside and soft and tender on the inside.

Chen Mizrahi's chocolate cookies hide oats inside, which makes them more nutritious and especially fun

Hen Mizrahi

10/08/2022

Wednesday, August 10, 2022, 10:15

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share by email

• Share in general

• Comments

  Comments

It is impossible to resist them (Photo: Dror Einav, Dror Einav)

I make a lot of chocolate cookies for my kids, they really like it (who doesn't really?), but in these cookies I also add oatmeal, which makes them a little more nutritious and gives me a better feeling.

In addition to nutritional values, the oats also give the cookie a chewier and more pleasant texture and thus cookies are obtained that are just like small cakes - they are crunchy on the outside and soft and tender on the inside.

Please note that the cooling phase of the mixture is particularly important in order to create the crispy texture on the outside.

The amount obtained is between 15 and 20 cookies, depending on the size of the balls.

Chocolate and oatmeal cookies

Recipe by: Chen Mizrahi

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 100 minutes total

• Easy to prepare

• 20 units

• Israeli

• milky

• desserts

• cookies

• Children's recipes

• cakes and cookies

• kosher

Chocolate and oatmeal cookies (Photo: Dror Einav)

Ingredients

• For cookies:

  • 100 grams of soft butter

  • ¼ cup white sugar

  • ¼ cup dark brown sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • ¾ buckwheat

  • ¾ cup quick-cooking oats

  • 2 tablespoons of cocoa powder

  • Pinch of salt

  • A spoonful of baking powder

  • 100 grams coarsely chopped dark chocolate or dark chocolate chips

• For the conversion table click here >

Preparation

How do you make chocolate and oatmeal cookies?

• 1 Heat the oven to 180 degrees.

• 2 Put the soft butter, white sugar and brown sugar in a bowl and mix well with a wooden spoon until the sugars are absorbed into the butter.

  You can also mix in a mixer with a guitar hook for about 3 minutes.

• 3 Add the egg and mix well, add the vanilla extract and mix again.

• 4 Add the flour, oats, cocoa powder, salt, baking powder and half the amount of chopped chocolate, and mix until a uniform mixture is obtained.

• 5 Cover with plastic wrap and let the mixture cool in the refrigerator for about an hour.

• 6 With the help of an ice cream scoop with a diameter of about 4 cm or with the help of your hands (with slightly wet hands), form balls and place them on a baking sheet lined with baking paper at intervals of about 1 cm between cookies.

• 7 Sprinkle a few pieces of the remaining chopped chocolate over each cookie (this gives the cookies a nice look).

• 8 Put in the oven and bake the cookies for about 10-11 minutes, or until the cookies are firm on the sides and still soft in the middle.

  It's important not to bake too much so they don't come out dry.

  The cookies should be soft in the middle.

• 9 Remove from the oven, let the cookies cool on the pan for two minutes and transfer them to cool completely on a wire rack.

• 10 Store the cookies in a sealed jar or box for up to 2-3 days.

  Before baking (Photo: Dror Einav, Dror Einav)

  After (Photo: Dror Einav, Dror Einav)

More dessert recipes

• Oatmeal, chocolate and pecan cookies

• Fingerprint cookies

• Chocolate fudge cookies for Passover

• Italian biscotti cookies

• Lotus cream cookies

• Granola bars

• A little treat next to the coffee: golden almond cookies

• Almond cookies

• The ears of manna for Purim of a bread bakery

• Nutella filled chocolate cookies

• Ben & Jerry's cookie dough

• Chocolate truffles and Amaranth cherries

• Makrota filled with poppy seeds

• Ruth Sirkis's churros

• Food

• Recipes for the holidays

• Sweet recipes for children

Tags

• recipe

• cookies

• chocolate

• Oatmeal