Whole Wheat Chocolate Chip Cookies

Did you wonder if I’d fallen off the face of this planet.

Hell NO!

I’m still getting used to life in Kochi……parents, in-laws….need I say more!

But whats really been keeping me occupied has been an errrr…’assignment’ that I’ve taken on. My latest avatar is as an e-tutor-basically I have to be up at the crack of dawn ungodly hours to teach kids why ‘She and I have to go to the park’ and not ‘She and me’….yup English…and Grammar at that!

It’s hard work. I left my brain behind in the maternity ward 7 years ago and getting it to kick-start is not easy.

And waking up that early is a HUGE effort too. Over the last few years the bed and I have cemented our love for each other. Even if my house were to explode I’d still have to consider if it’s really worth getting out of bed.

So then my dad asked me ‘Are you really enjoying yourself?’

WHAT????????? I have enough trouble living the moment..now I have to enjoy it too????????

Here’s a whole wheat cookie I tried the other day. We are suckers for cookies and these were GOOd..even if I say so myself:)

Whole Wheat Oats Chocolate Chip Cookies
Recipe Source- Deeba(passionate about baking)

1/2 cup butter, room temperature
1 cup granular sugar
1 egg
1 tsp vanilla extract
1/2 cup + 2 tbsp whole wheat flour
1 1/2 cups oats, powdered (cuz thats the only way my kids will eat ’em)
1/2 tsp baking soda
1/4 tsp baking powder
pinch of salt
3/4 cup dark chocolate chips
1/2 cup walnuts, finely chopped


In a bowl, stir together the dry ingredients – flour, oats, baking soda, baking powder, salt, chocolate chips, walnuts.

In another big bowl, cream the butter and sugar till fluffy. Next beat in the egg and vanilla extract.

Fold the dry ingredients into the wet. Drop a tablespoon of dough into a lines cookie sheet and gently flatten.

Bake at 180C for 18 minutes, until golden brown.

Remove from oven, leave to cool on trays for 1 minute, then remove to cooling racks and allow to cool completely. Store in an airtight box.

This recipe goes to the ongoing Oats Recipe Event here.

Christmas Cheer with some Christmas Cookies

It’s a state of frenzied activity at home as the year comes to an end….also its Christmas time..and Goa is decked with lights and the festive spirit. .
Anyway today’s post is going to be a short one as I have my in-laws visiting, paintings to finish, cards to send , friends to visit and then the schools have closed for the holidays(well ,I’m not jumping with joy for that one).
Anyway here’s wishing all of you a beautiful happiness and love-filled Christmas…and here’s to spreading some Digital Christmas Cheer.

These lovely cookies that will go to FFPW were absolutely fun to bake and a great joy to share AND eat , of course!!! I got the recipe from the pioneer woman’s blog. You can find it here.

Prep Time: 2 Hours Cook Time: 6 Minutes Difficulty: Easy Servings: 36

* Cookies:
* ⅔ cups Shortening
* ¾ cups Sugar
* ½ teaspoons Grated Orange Or Lemon Zest
* ½ teaspoons Vanilla
* 1 whole Egg
* 4 teaspoons Milk
* 2 cups Flour
* 1-½ teaspoon Baking Powder
* ¼ teaspoons Salt
* _____
* 1 whole Egg Yolk
* 1 teaspoon Water
* 2 drops (to 3) Food Coloring
* _____
* 1 bag 2 Lb Powdered Sugar
* ¼ cups Milk
* 2 Tablespoons Egg White (optional)

Preparation Instructions

Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.

Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).

While dough is chilling, combine egg yolk, water and food coloring to make the egg yolk glaze.

Roll out dough on lightly floured surface and cut into shapes with a cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies (with a soft brush) with egg yolk glaze.

After brushing with egg yolk glaze, bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown.

While cookies are baking, mix powdered sugar, milk and egg whites (which are optional) to make the decorative icing. Remove cookies from oven to a wire rack to cool. Then, using a pastry bag or Ziploc bag, pipe with white icing to decorate.

Note: when making the white decorative icing, make sure that it is thick and somewhat retains its shape.
…well as you can see my icing was too thin….

This Cookie also goes spreading the festive spirit to the event at Asan Khana titled Its time to Jingle Again.

I Dream of Chocolate……

“The human heart is the same everywhere” I read Ohran Pamuk, the Turkish Nobel laureate declare in an interview last week.

I guess what he meant was that all of us feel the same emotions; sad feels sad the world over right?

But our tastes ah! Now that’s something! It differs from nation to nation, culture to culture and person to person. What I find sweet is often too sweet for some and not sweet at all for another.

I’ve tried so many raved about recipes only to find them disappointingly average. I’ve also hesitatingly tried some simple seemingly uninspiring dishes only to be wowed by its taste.

Anyway I have for you a treat that all you chocolate lovers(who isn’t one?). I found the recipe from the legendary Pioneer Woman’s blog.

It’s a treat you WILL love.A LOT.And its crazy-simple too.

Prep Time: 15 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12

* 1 cup Brown Sugar
* 1 cup Margarine
* 1 whole Egg
* 2 cups Flour
* ½ teaspoons Salt
* 1 teaspoon Vanilla
* 6 ounces, weight ( To 8 Ounces) Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.

Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares.

This awesome recipe goes to FFPW Breakfast/Brunch theme round-up.

Custard Biscuits

Custard Biscuits

Spend the whole of yesterday perambulating between the kitchen, the television and my computer with equal laziness. Not that it was a day wasted. Watched Twilight- Robert Pattison is AWESOME. I’m not a psychotic fan scratching my neck open for blood but he does have the most beautiful eyes!
I also managed to bake these super easy custard biscuits.

This is one biscuit recipe that you can NEVER go wrong with. It’s completely no-fuss and a definitely safe tea-time eat. The measurements given make maybe 3 dozen biscuits so perhaps you could half them if you want.

3 cups self-raising flour
2 cups sugar
1 cup custard powder
3 eggs, beaten
250 grams butter, melted and cooled
1 tsp vanilla essence

In a large mixing bowl , combine all the dry ingredients.
Make a well in the center and pour in the vanilla, the beaten eggs and the melted butter. Mix well using a wooden spoon, but if you prefer it the old-fashioned way do what I did-use your hands.
Knead it into a ball until all the flour and custard is blended in. If you feel the dough is still too dry, you may add a little bit of milk to make the dough soft.
Roll into small balls and press. Bake at 160 C for around 20 minutes.

Note: It is always advisable to test the baking time. Roll out one cookie and check how long it takes to bake until golden. Remember cookies harden as they cool. So let cookies cool for around 5 minutes before you check for crispiness.
Happy Baking!

ANZAC Biscuits (Cookies)

Anzac Cookies
It’s still raining here in Goa, and it has been a slow-paced day so far. Add to it a gentle rain and a little slothfulness quickly turns full blown. Yet I thought, no time like now to bake a few ANZAC biscuits. Not overly-sweet, Anzacs are made from oats, coconut, and flour combined together in a butter-kissed dough. The end result is a hearty, sturdy cookie, with little fuss – easy to make, almost impossible to get wrong.

These biscuits have a history too. ANZAC stands for Australian and New Zealand Army Corps and these biscuits are part of New Zealand baking tradition. The accepted story is that these cookies (biscuits) were made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations, some say that these were made by the Kiwi women who sent them over to the troops in WWI because they were economic to make and kept well. Yet lore says that they originated from the Scottish Oatmeal Cakes. Whatever the origin, these cookies continue to be loved and relished by many. I am definitely a fan.

You can experiment by adding spices or orange or lemon zests. Have fun!

1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup brown sugar
1 cup finely shredded coconut
1/2 teaspoon fine sea salt
1/2 cup butter, cut into little cubes
2 tablespoons honey
1 tablespoon boiling water
1/2 teaspoon baking soda

Preheat oven to 325F degrees.

Combine the dry ingredients in a large bowl- flour, oats, coconut and both the sugars.
Melt the butter, sugar, and golden syrup together gently in a pan over a low heat. Once it has formed a delicious caramelly puddle, stir in the dry ingredients.

In a small bowl dissolve the baking soda in a little hot water. Mix it well and quickly. Add to the above dough. Combine well. I used my hands as it seemed the easiest way.
Make small balls, flatten carefully and drop by the tablespoonful onto parchment lined baking sheets.
Bake for 12 minutes, or until deeply golden.

Note: If you like your cookies crispy,make the balls flatter.

Easy ,Yummy Crinkle Cookies!!!

Chocolate Crinkle Cookies
These were one of the first cookies i ever baked and they were awesome. Not too sweet these cookies are storage friendly as well-they keep for nearly 5 days, but i bet you will finish them off much sooner!!!With a contrasting light and dark finish they make an interesting addition to your cookie platter.

I got this recipe from the recipezaar site but tweaked it a bit….so Go Ahead INDULGE, its quite simple and you wont regret it…


3 eggs
1 1/2 cups granulated sugar
4 ounces unsweetened chocolate
1/2 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
60 gms sifted confectioners’ sugar

Preheat oven at 160 c.
Melt the chocolate .In a large mixing bowl, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until blended. Beat in as much of the flour with the mixer as possible, then stir in the remaining flour.
Cover and chill the cookie dough for 2 hours or even a couple of days.
Shape dough into 4 cms balls and roll in the sugar.

Bake for 10-12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

  • October 2022
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