I made this cookie four years ago, and until now I still make it whenever I crave for a quick and easy oatmeal recipe. I made it in medium size, but making it large is what I often go for. After all, who complains when they receive a large delicious cookie like this? Not me! I have very few oatmeal cookie recipe, and this is one of those that I consider for keeps. It has a different texture than my other oatmeal cookie. It is more chewy and nutty, with bits and pieces of different grains and seeds. How come?
A Different Blend of Oats: Porridge Oats and 8 Ancients Grains
This cookie uses Porridge Oats and 8 Ancients Grains, a different blend of oats. This blend have mix of Oat Flakes, Rye Flakes, Barley Flakes, Spelt Flakes, Khorasan Flakes, Oat Bran, Millet, Flax Seeds and Quinoa Flakes. 8 healthy ancient grains in every piece of this large cookie. This kind of blend is best used for making oats porridge as it gives a nice texture plus whole lot of healthy grains in it. I had been using this for making my savory and sweet oatmeal and I really love it. In fact, I prefer using this for my breakfast oatmeal. I started using this to make cookie and I absolutely love the texture. I do not have to add extra mix in as the 8 ancient grains are more than enough, but of course, raisins is always welcome in my cookie and chocolate chips too.
Substitute for Porridge Oats and 8 Ancients Grains
You can use regular rolled oats, but the texture will be slightly different but still good. Do not use quick cooking or instant oats as that will be too soft and mushy when mixed with the wet ingredients, while Steel cut oats will produce a quite dry cookie.
Types of Oatmeal
Steel Cut Oats (Irish Oats) – This type of oats has a finer texture but is chewier than traditional oats, they are digested more slowly and it makes you feel full easily. This type is perfect for breakfast cereals as they make you feel full longer.
Rolled Oats (Old Fashioned) – This type of oats are flat, thin and have bigger pieces than Steel Cut Oats. It cooks faster, about 10 minutes for 1/3 cup (depending on how chewy you like it). Although filling, it is not as filling as using Steel Cut Oats, but if your recipe requires minimal cooking time or you do not have much time on hand, this is the perfect type of oats to use. I find that this type is also the one perfect for baking cookies, bars, bread or pancakes.
Quick Oats – This type of oats have flat, light and even thinner pieces as compared to Rolled Oats. This cooks in about 1-2 minutes and are perfect for recipes that calls for a very minimal cooking time. Although it is also a good option for breakfast, it is not as filling as using Steel Cut Oats and Rolled Oats.
Instant Oats – This type of oatmeal has been pre-cooked and dried, because of this, it require no cooking time at all. You just need to add boiling water and let sit for few minutes to soften. This type of oatmeal doesn’t have chewiness and texture and can get mushy at times. This if perfect option when you are traveling and you need something on the go. Simply add hot water and you have an instant breakfast with you.
What to Expect From This Cookie
This cookie has nice cracked top (beautiful!), crunchy side, and soft chewy texture. This is definitely a smooth cookie as it has bits and pieces of pulsed grains, chopped raisins,and chocolate. Almost all the good thing that we love in a cookie. You can mix and match, change the mix in to whatever you like. You can add shredded coconut, chopped nuts, use cranberry instead of raisins or use chopped or chocolate chips.
- 1/4 cup Coconut Oil (melted)
- 2 tablespoon beaten Egg – at room temperature
- 2 tablespoon Granulated White Sugar
- 1/4 cup Brown Sugar
- 1/2 cup All-Purpose Flour
- 1/2 teaspoon pure Vanilla Extract
- 1/2 cup Ancient Grain Porridge Oats (Looks like this Rogers Ancient Grain Porridge Oats) or Rolled Oats
- 1 1/2 teaspoon Cornstarch
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/3 teaspoon Salt
- 2 tablespoon Raisins – chopped
- 1 teaspoon warm Water
- 1/3 cup Dark Chocolate Chips
- Pre-heat oven to 350F/180C and line a baking pan/cookie sheet with parchment paper.
- Chopped the raisins into small pieces. Transfer in a bowl and add 1 teaspoon of water. Mix to moisten the pieces.
- In a food processor or blender, pulse the rolled oats until slightly smaller in pieces, but not too fine (see photo above).
- Dry Ingredients: Mix All-purpose flour, pulsed oats, cornstarch, baking powder,baking soda and salt.
- Wet Ingredients + Sugar + Egg: In a separate mixing bowl, mix coconut oil, brown sugar and white sugar until fully combined. Add egg and vanilla extract and using a stand mixer or hand mixer, mix until fluffy and pale in color (around 10 minutes).
- Wet Ingredients + Dry Ingredients: Add the dry ingredients and mix until fully combined
- Mix-In: Add the chocolate chips and raisins. Mix for about 30 seconds just to distribute the mix in.
- Shape: Divide the dough into 6 portions (fro large cookie), or 8 portions for medium cookie. Form the cookie into balls and slightly flatten the top. Arrange cookie 2 inches apart as this will spread a little bit as it bakes. If the cookie batter is to soft, refrigerate for 15 minutes or until hard enough handle.
- Bake for 9 minutes, or until the edge of the cookie is slightly brown and the center is still pale in color. Do not over bake as this cookie has tendency to dry out easily.
- Cool: Take out from the oven , leave in the baking pan for 2 more minutes then transfer it to wire rack to continue cooling. Do NOT leave in the pan as it could dry out the cookie.
If you had been checking Oatmeal Cookie recipe, you would noticed that this is a little bit different. This recipe used different kinds of Oats that had been pulsed to smaller pieces, but not totally fine. No butter, but instead , coconut oil was used to make this cookie.
- If you like bigger pieces of rolled oats instead, skip the step where you have to pulse the oats. Just use the oats as is. The reason why I pulsed mine is because I do not like the hard and rough texture of whole rolled oats when used in cookie especially I am using an oats blend and not just plain rolled oats.
- Coconut oil can be replaced with butter.
- This cookie do not spread well, do not forget to flatten the top of the cookie before baking.
- Remember, size and thickness matters. The bigger and thicker your cookie, the more baking time you need. So, adjust your baking time accordingly. As I always advised, do a test bake before doing the bulk baking.
If you feel like having a chocolate flavor of this Oatmeal cookie, check my Chewy Coconut Chocolate Oatmeal Cookie.
Makes 6 large cookie or 8 medium size cookies
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