Oats Cookies with Chocolate Drizzle

December month invariably brings out the baker in us. Even if a person doesn’t fancy baking you will find them looking up a recipe book to bake something or the other. I’ve had friends asking me for baking recipes specially to celebrate this time of the year, where it is of course Christmas, then it’s also the year end and so many of us go off holidaying. So, all in all the mood is cheerful. For me, it’s the month where I bake non-stop. I just can’t get a hold of it. Most of the baking is for friends and family to send over as gifts. Today my blog will showcase 3 of my favourite cookies. First let’s start with the OATS COOKIE WITH CHOCOLATE DRIZZLE. Well, here it’s more of oats and a slight drizzle of dark chocolate. It gives the cookie a gradient in the colour. It’s a hand-moulded cookie and looks pretty on a plate. These are tried and tested by me for quite a few years now. So it’s a no-fail recipe. Go ahead and try making !

OATS COOKIES WITH CHOCOLATE DRIZZLE

Ingredients :

1 cup plain flour and ½ cup wheat flour
2 tbsp quick oats
1 and 1/2 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
3 tbsp unsalted butter softened to room temperature
1/2 cup white sugar
1 large egg
1 tsp vanilla
½ cup melted dark chocolate for drizzling

Method :

In a large bowl whisk together the flour, cornstarch, baking soda & salt.
In a separate large bowl beat the butter and sugar together until light & fluffy.
Beat in the egg, vanilla extract and food coloring.
Add the oats and mix well.
With the mixer on low, beat in the flour mixture about 1/2 at a time.
Cover the bowl with plastic wrap and refrigerate for 3 hours, or overnight.
When ready to bake, preheat the oven to 170 degrees C. Line 2 cookie sheets with parchment paper or a silicone baking mat.
Shape the dough into medium sized balls. Keep 2 inches apart on the lined cookie sheets. Note: if the dough is too hard to roll, rest it on the counter for 10-20 minutes first.
Bake 1 cookie sheet at a time on the middle rack of the oven for 7-9 minutes, or until the tops look just set.
Remove from the oven and cool on the cookie tray for 10 minutes, before transferring to a wire rack to continue cooling.
Drizzle with melted dark chocolate