Oatmeal Chocolate Chip Cookies

Many people want to eat very healthy, always make whole wheat flour pastries and pudding, use oats in cookies, not add any oil or sugar to the recipes, but they want neither taste, consistency nor appearance to change. It is good to dream, but it is necessary to know and accept that some dreams cannot come true.

Think of it this way, you have a coloring book in front of you. You will paint a very classic picture. Two rows of mountains at the back, the river rising between them, the house with a smoking chimney next to the river, the bright sun in the sky. To make the sun look like the sun, you have to paint it yellow, right? Can you paint it blue and expect it to look like the sun? No. If you say yes, I want blue sun, thank you, but it is not possible to paint it blue and get real sun.

Returning to our main topic, if you want a cookie to be crunchy and disperse in the mouth, you should use flour and oil. You don't get up and put oats and bananas in it and then cry, "This isn't like a cookie."

What is the consistency of oatmeal cookies?

In order not to cry, do not wait while trying recipes that you have not made before and do not know the consistency, do not be disappointed by creating a consistency in your mind and waiting for it to reach that consistency. You need a lot of experience to learn what kind of consistency you use in the kitchen. Until you reach that level of experience, all you have to do is not have expectations. If there is a very specific consistency you want to achieve, be sure to ask the person you bought the recipe from if you can achieve that consistency with that recipe.

I know I wrote four paragraphs for something I can say in one sentence, but don't you love me for that anyway? :) This cookie isn't like the crunchy cookies you know; It is a little hard, with a wet texture, however, it is very, very tasty. The dough is also not like cookie dough. I know a repulsive word, but this best expresses its consistency; it looks like a thick slurry. If you are not going to use an ice cream spoon, you can take it with a spoon and scrape it with another spoon and place it on the tray.

In this way, you can make small ones with a dessert spoon, not big or big. If you reduce the size, it will cook in a short time, do not leave it empty, check it often. Checking = looking through the oven window, by the way, do not open the oven door.

 Enjoy...

Bon Appetit...