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Deborah

Deborah Dana
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Recipe of Oatmeal Cookies with Chocolate Sparks
Recipe

Oatmeal Cookies with Chocolate Sparks

40 mins
Half
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These delicious oatmeal cookies with chocolate chips are perfect for children to consume more whole grains.
Learn more about Deborah Dana

Ingredients

60 portions
  • 2 sticks butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1/2 cups milk
  • 1/2 tablespoons white vinegar
  • 1 teaspoon vanilla essence
  • 1 3/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 teaspoon nutmeg powder
  • 1 teaspoon cinnamon
  • 1 teaspoon powdered ginger
  • 2 1/2 cups oats
  • 250 grams semi-sweet chocolate chip

Preparation

Preheat the oven to 150 degrees Celsius. Grease a baking tray with vegetable spray.
In a deep bowl, mix flour, baking powder, salt, nutmeg, cinnamon and ginger.
Mix the milk with the lemon in a deep bowl.
In a deep bowl beat the butter and sugar with an electric mixer until you get a spongy mixture.
Add milk, eggs, and vanilla to butter plate, continue whisking.
Add the flour mixture and continue beating.
As last add the oats and chocolate and mix with a wooden shovel.
With a large spoon, place small balls in the tray to sow. Bake for 15 minutes or until golden brown. Remove from the oven.
Allow to cool 2-3 minutes on the tray and remove with a shovel.

PRESENTATION

Place the cookies in a dish and accompany with a glass of milk.

TIPS

Make sure the oatmeal is not instant.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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