Cookies never seem to last for even a day in our house, especially if it has chocolates in it or made with some chocolates or cocoa in the batter. These cookies are no exception; I made these yesterday and all that remains of it now are the photos in this post.
I don’t avoid eating desserts even on times that I want or need to drop some pounds, what I do is, when I see an opportunity, is to tweak our favorite baked goods by adding high-fiber grains like oats, wheat germ, dried fruits, bananas flax seeds and whole wheat flour or simply try to find a really good healthier recipe like this one.
These cookies are simply perfect; not only are they cute, but they taste good and are healthier and lower in calories too than regular thumbprint cookies. It has oatmeal and muscovado sugar and of course chocolates. 😉
To make these yummy cookies:
put butter and muscovado sugar in bowl
mix until smooth and creamy
add egg and the dry ingredients (flour, cocoa, baking soda, salt and oats)
roll about a tablespoon of batter into a ball and make an indentation using your thumb, put on a lightly greased or a non-stick baking sheet
after about 10 minutes..tah-dah! yummy cookies, don’t forget to fill it with chocolate spread (Nutella would be really good but I used my left-over chocolate ganache)
RECIPE FOR CHOCOLATE OATMEAL THUMBPRINT COOKIES
from Best-Ever Chocolate Recipes by Felicity Forster
Makes 16 (I made 18 cookies)
1/2 cup unsalted butter, room temperature
1/2 cup muscovado sugar
2/3 cup plain flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 heaping cup of oatmeal, rolled or quick-cooking
about 6 tablespoon of your favorite chocolate spread like nutella ( I used my left-over chocolate frosting)
Preheat oven to 350F degrees. Grease a large baking sheet.
In a bowl, beat together butter and sugar until pale and creamy. Add the egg, flur, cocoa, baking soda and mix well.
Stir in oats and combine well. Using your hands, roll spoonsfuls of he mixture into balls. Place the balls on the baking sheet, spacing them well apart to allow room for spreading. Flatten slightly.
Dip a thumb in flour and press into center of each cookie to make an indent for the topping.
Bake cookies for 10 minute until they are firm and just beginning to go crisp on the edges. Leave 2 minutes to cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Spoon a little of chocolate spread into center of each cookie.
I don’t really count calories but I know some people do, so FYI, each cookie has about 163Kcal.