Oatmeal-Whole Wheat Shortbread Cookies
Don’t let this post’s title fool you. This cookie may have oatmeal and whole wheat by the spadefuls but it isn’t exactly diet friendly and that’s what makes it sooo good!
This recipe started off wanting to be ‘low-cal’ and ‘healthy’ as any self-respecting oats cookie recipe should be. But a half a dozen trials later I decided that I don’t like the taste of oats and that I want my cookie to taste less like sawdust and more like a shortbread.
So in went more butter – without compromising on the amount of oatmeal of course – and some brown sugar instead of white. The result is a beautifully buttery, melt in your mouth cookie that goes oh so well with your coffee or tea.
You should absolutely give this one a go!
- Oats – 2 cups
- Whole wheat flour (atta) – 1 and 3/4 cups
- All purpose flour – 1/2 cup
- Corn flour – 1/4 cup
- Salted butter – 1 and 1/2 cups (if using unsalted butter add 1/3 tsp salt to the dry ingredients)
- Light brown sugar – 1/2 cup + 2 tbsp ( you can use white instead of brown but it will not taste as rich)
Yield : My cookies were roughly 1/4th of an inch thick and I used an 80 mm wide cookie cutter. This recipe gave me 30 cookies
- Whizz oats in a blender till you get a fine powder. It will not be as fine as whole wheat or all purpose flour but that’s fine
- In a bowl, combine all the dry ingredients and mix thoroughly with a whisk
- In another bowl beat butter and sugar until light and fluffy. This takes 5 to 7 minutes on medium speed in a stand mixer
- Reduce the mixer’s speed to low and slowly add the dry ingredients one cup at a time. Mix till the dough starts leaving the sides of the bowl and clumps together at the center
- The dough should not be wet. When squeezed together in the palm of your hand, it should form a ball but it should not stick to your fingers. If the dough is too wet add whole wheat flour, one tbsp at a time till you reach the desired consistency
- If the dough is too dry add melted butter one tbsp at a time till you reach the above mentioned texture
- Divide the dough into two portions, wrap in clingfilm and refrigerate for at least 30 minutes. You can leave the cookie dough in the fridge for up to 4 days
- Preheat oven to 160 degree Celsius
- Roll out one portion of the dough at a time. Make it as uniformly thick as possible.
- Punch out the cookies with a cookie cutter of your choice. Here I’ve used a cookie stamp and then used a cookie cutter to cut around the stamp
- Gently lift each cookie using an offset spatula or flat knife and place it on a parchment lined baking sheet. These cookies do not expand so you can place them half an inch apart
If you are a wannabe perfectionist like me you’ll want a foolproof system to help you get uniformly thick cookies at every iteration. I have a post for that! Its right here – Rolling out cookies. Go check it out.
- Bake in a preheated oven for 10 to 12 minutes. These cookies do not brown too much so keep an eye on them around the 10 minute mark. They’ll turn golden brown around the edges and the tops will become dry.
- Cool the cookies on the baking sheet for about 10 minutes then transfer to a wire rack to cool completely
- Store in an airtight container at room temperature. These cookies will stay good for a week to 10 days