Whole wheat Oatmeal cookie

1oatmeal_chocochips BM #105: Week 2, Day 2
Theme : One country, One category

Here is another popular sweet treat from USA- cookies! My son is a big fan of homemade cookies. I used to bake these a lot when I was in India, but after moving to US, I find it easier to buy this from Costco than to make it at home. The main reason I hesitate to make is that the quantity is almost always huge. It’s hard to overcome the temptation when you have to spend the whole day at home with these delicious treats right in front of you!

Anyway, these cookies are also from my drafts folder. I had made these awhile back. It was a Christmas gift for some of our friends. Home baked treats make excellent gifts in my opinion. We had received whole flour oatmeal cookies with coconut as a gift from my husband’s colleague that year. Those cookies were delicious and that was the trigger for me to bake the ones here. I have followed the recipe from King Arthur Flour and didn’t make any changes to it.

Read on for the recipe.


Recipe source: Basic Whole grain cookies

Makes : 4 dozen plus cookies


  • 1/2 cup (113 gms) butter, at room temp.
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup whole-wheat flour
  • 3/4 cup oats
  • 2 cups nuts, and/or dried fruit, optional


  1. In the bowl of a stand mixer, using paddle attachment, beat the butter, both the sugars, salt, baking powder and soda until the mixture is smooth and fluffy.
  2. Add the egg and vanilla extract and beat again until well combined.
  3. Add flour and oats, combine at the lowest speed possible, or better- fold it in using a spatula. That prevents the flour from spreading all over the kitchen.
  4. Add the dry fruits and /or nuts, if using. I have used chocolate chips here. Refrigerate the dough if not baking right away.
  5. When ready to bake, heat oven to 375F. In a baking sheet lined with parchment paper, drop a tablespoon of dough leaving enough space to spread. Don’t crowd the pan. The cookies might spread and fuse together otherwise.
  6. Bake one sheet at a time for about 10-13 minutes or until the edges start to turn brown in color. Take of the oven, let it cool on the pan for a few minutes. Move to an airtight container once it’s cool. Repeat the baking with the rest of the dough.



Checkerboard Cookies


BM# 100: Week 4, Day 2
Theme : Pick an alphabet

I make cakes regularly. Cookies – not so much, but I used to make it often earlier. The main reason was that my recipe sources were my cookbooks. I had excellent baking books and it was my habit to go through those regularly. I would try out the recipes and my first baking book – The Essential Baking, got me hooked to cookies. I never knew it was so easy to make cookies.

I have made checkerboard cookies also many times, but I haven’t had great success with the shape ever. I prefer making spiral cookies using the same recipe. The simple reason that it’s easier to make the spiral cookies. The shape doesn’t require you to bring out measuring tools.

Now a days, the recipe source for me has shifted from books to the Internet. So sometime back when I came across this recipe online for checkerboard cookies, I decided to give it a try. These were made as a gift and were well received.

Read on for the recipe.


Recipe source: Taste of Home

Makes about 4 dozen cookies


  • 1 1/4 sticks ( ~140 gms) butter, softened
  • 3/4 cups sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tbsp chocolate chips, melted and cooled or 1 tbsp cocoa powder


  1. Using a stand mixer or hand mixer, cream the butter, sugar, baking powder and salt until light and fluffy. Add in the egg and vanilla. Beat everything until its combined well. Slowly add in the flour in batches beating at a low speed until everything is well mixed.
  2. Divide the dough into two batches. Add the melted chocolate or cocoa powder to one part and mix it in.
  3. Follow this video for instructions on how to shape the cookies. Pictures or videos explain the process a lot better than words.
  4. Clingwrap and Refrigerate the dough until the time of baking.
  5. Pre heat oven to 350F/180C. Slice the cookie log into 1/4″ thick cookies. Spread them evenly on a baking pan, leaving some space between the cookies. Bake for 8-10 minutes until the cookies are set and edges start browning a bit. Take off the oven and let them rest in the pan for 5-10 minutes before removing to a cooling rack. The cookie hardens as it cools.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

Flourless Peanut cookies


Bakeathon 2016, Day 2

My New Year resolution has been constant for years now. Weigh loss. Its not a resolution, its a prayer actually. Its almost like me closing my years and praying to all theGods to grant me this wish where I am ten kilos lighter immediately. Like Magic! My fervent prayers and wishes have gone unanswered all these years. So in 2016, my resolution stayed the same, but I decided to take small steps towards weight loss. One major decision was that I won’t bake without an occasion. As you clearly can see, I cannot be left with butter and sugar, all by myself!!

The point of the entire speech is that, I am not able remember why I made these cookies. I clearly remember that these were very easy to make and also that it tasted good (if you like peanut butter, that is!). But no clue about the occasion. I made these in early 2016, about two weeks after my solemn promise not to bake anymore than its absolutely necessary. Apparently that’s the maximum period of time I can hold on to my resolutions ;-). Anyway, I am fine since I did stop baking altogether except for birthdays of friends and family. And at this point, I am happy that I have these cookies to share for today’s post :-)


Recipe adapted from Food.com


  • 2 cups peanut butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (optional)


  1. Heat oven to 180 C. Grease and line three baking trays with parchment paper.
  2. Beat together the peanut butter and sugar with a hand mixer until smooth.
  3. Add eggs, one at a time, beating it in until combined.
  4. Add the baking soda and vanilla extract. Mix it gently and evenly using your hands or a silicone spatula.
  5. Now, add the chocolate chips and carefully mix it in with your hands or the spatula.
  6. Make 1 inch balls off the dough. Flatten them and line them in a baking tray. The cookies spread, so leave enough space when placing in the pan.
  7. Bake for about 10 minutes. The cookies are overdone if the edges are brown.
  8. Take the cookies off the oven. These are delicate, so do not touch them for at least 5 minutes. Let it rest in the pan itself.
  9. Once they are cool, store in airtight containers.
  10. This recipes makes about 3 dozen medium cookies.


This is part of the Bake-a-thon 2016


Eggless Peanut Butter Gems Cookies

In yesterday’s post about chocolate chip cookies, I mentioned that I could bake only six cookies at a time as it spread a lot. So after a couple of batches, I decided to improve things a bit.

A little bit of searching landed me with a few treasures – two small packets of gems chocolate (Indian version of M&M), half empty bottle of peanut butter and some oats.

I mixed all this into the choco chip cookie batter (it was more batter like than a dough) till I got a reasonably stiff batter, again not a dough, but not a soft dough anymore. And baked them in tablespoonfuls again.

The results were outstanding. I loved these polka dot cookies the best! It had peanut butter, choco chips and gems in it. Baking with peanut butter is something beyond description!

The gems disappeared in the batter for the first batch. From the second batch onwards, I picked them out of the batter and pressed on top of the cookie. For improved looks, you know :D.

This recipe is off to Blogging Marathon 27. Check out the Blogging Marathonpage for more details.


  • Chocolate chip cookie dough, halved
  • Two small packets (or more)of Gems, M&M or any other chocolate
  • Peanut Butter: 1/2 cup
  • Oats (I used Quaker) : 3/4 cup


  1. Make the chocolate chip cookie dough as per the recipe. It will be a soft, but thick, cake like batter.
  2. Add the peanut butter and oats to the prepared dough. Note that you can add a bit more or cut a little less of the oats to the dough to get a stiffer consistency.
  3. Drop by heaped tablespoons in a baking tray lined with butter paper.
  4. Bake in a preheated oven for 8-10 minutes, until the edges turn brown a bit.

gems cookies