Lotus Oatmeal Whole Wheat Cookies
Aromatic Lotus and Oatmeal Fusion! Chewy Whole Wheat Cookie Recipe
Introducing a special whole wheat oatmeal cookie recipe enhanced with Lotus Biscoff cookies. These cookies boast a delightful chewy texture with a slightly crisp exterior, offering a unique flavor profile distinct from regular oatmeal cookies. Perfect for enjoying with coffee or tea, these healthy and delicious cookies are a joy to bake. Shall we get started?
Ingredients (Makes approx. 19 cookies with a 5cm scoop)
- 100g unsalted butter, softened
- 15g honey
- 1 small egg, room temperature
- 1/2 tsp baking powder
- 40g unrefined sugar
- 40g granulated sugar
- 50g raisins
- 55g whole wheat flour
- 100g rolled oats
- 70g Lotus Biscoff cookies
Cooking Instructions
Step 1
First, place the 70g of Lotus Biscoff cookies into a zip-top bag. Crush them coarsely with a rolling pin. Spread the crushed cookies on a baking sheet and bake in a preheated oven at 180°C (350°F) for 8-10 minutes, then let them cool completely. (Tip: Baking the Lotus cookies slightly mellows their distinct aroma, but you can also use them directly without this step. Choose based on your preference!)
Step 2
Now, let’s make the cookie dough. In a bowl, cream the 100g of softened butter using a hand mixer or whisk until smooth. Then, add the 15g of honey, 40g of unrefined sugar, and 40g of granulated sugar. Mix well until the sugar is partially dissolved.
Step 3
Add the room temperature egg, a little at a time, mixing on low speed to prevent the mixture from separating. For a chewy texture, it’s best to mix until the sugar is slightly perceptible when you touch the dough, rather than fully dissolved and transparent. You can add a tablespoon of cold water if the mixture seems too dry.
Step 4
Sift in the 55g of whole wheat flour and 1/2 tsp of baking powder. Gently fold them into the wet ingredients with a spatula until just combined. Be careful not to overmix, just until no dry flour is visible.
Step 5
Now, add the prepared crushed Lotus Biscoff cookies, 100g of rolled oats, and 50g of raisins. Mix gently until all ingredients are evenly distributed. Overmixing can lead to tough cookies, so mix only until the dough comes together.
Step 6
Using a 5cm ice cream scoop, portion out the cookie dough. Using a scoop ensures that each cookie is of a consistent size and shape for a neat presentation.
Step 7
Place the scooped dough onto a baking sheet lined with parchment paper, leaving some space between each cookie. Slightly flatten the dough balls to help them bake evenly and maintain a nice shape.
Step 8
Bake in a preheated oven at 190°C (375°F) for 9-10 minutes. Around the 5-6 minute mark, carefully remove the baking sheet from the oven and gently press down on the top of each cookie with a spatula to flatten them slightly. Return to the oven and continue baking for the remaining time. This technique helps create flatter, more visually appealing cookies. Allow the cookies to cool completely on a wire rack before enjoying!
