Hello dear reader.
That’s cookie has a superlatively long name. But it warrants that. And you can taste the sunshine and the subtle fragrance of a walk in the forest and the forbidden pleasures of a holiday in this cookie. I’m promising all that I can deliver. All because of the addition of the flavours in.the sea salt.
The cookies are a wee bit healthy with the oatmeal. And I made some Some small ones and 2 huge ones.
Nope , not an idiosyncratic decision, but this was required for a competition for Home Bakers Guild and Kitchen aid India’s Mini Stand Mixer.
Now I’m a Kenwood Major person , but I did use a kitchen aid stand mixer for a while a couple of years ago… If you remember, for the “India’s Top50 finest Home bakers ” contents.
That now is history. We live in the present and we bake more cookies than we can eat.
Oh and an update…
I’m now shifting to DSLR. So tell me.if you think the pictures are better or worse.
I’m still confounded.. Need lots of practice and guidance… But will get there.
I promise myself.
Now for the cookies.
The Sea Salt .
Place Sea Salt in a glass jar. Add a spoon of chopped fresh Rosemary and Sriracha sauce and mix well. Place in the sun for a few days or bake to dehydrate. Use this with cookies or over chocolate or your savoury dishes. In general ,that pink salt in a glass jar looks gorgeous.
Oatmeal Chocolate Chip Cookies with Sriracha and Rosemary Sea Salt
2/3 cup plus a little extra quick cooking oats
1/3 cup maida
1/3 cup brown sugar
1/3 cup soft butter
1 tsp rosemary and sriracha salt
1/2 tsp vanilla
1/2 tsp thick curd( hang to remove whey)
1/4 tsp baking soda
1/2 cup chocolate chips.
LINE a baking tray with parchment paper.
Cream the butter and sugar together till pale and the sugar disappears. You can use plain sugar too or jaggery powder also but this tastes best.
Add in vanilla essence and curd. Mix well.
Now pop in the 2/3 cup oats , maida nd baking powder.
Crush half the sea salt and add that.
Mix lightly. If the dough is wet, add the extra oats …up to a tbsp only will be needed.
Add the chocolate chips , saving a few for the topping.
I used a tsp scoop to make the mini cookies and made 15 .
Remaining dough I made 2 big cookies and placed them on a different tray.
Place them on the paper an inch apart. Press 2-3 chocolate chips in lightly and sprinkle the remaining sea salt.
Sprinkle chocolate chips and sea salt liberally on the big cookies.
Pop the trays in the fridge and turn on the oven to 180℃.
After 10 minutes of preheating, pop in the trays to bake.
The small ones will take between 8-10 minutes and the large cookies will take between 15-18 minutes.
Once the base is lightly coloured , bring out the cookies and place in a wire rack.
They will be soft at the moment. Allow them to cool and then only transfer to an airtight container or serve with tea or coffee or green tea.
That rosemary, when it bakes… will change the way you view fresh herbs. And that sriracha with chocolate is a win win situation Any day.
I use oats… because its a healthy excuse to eat a cookie….
And that sea salt…is inspired by Chef Michael Swamy. He taught me to make the Sriracha salt… I went ahead and used all my sea salt with myriad flavours.
Where I’ll use them ,I don’t know…
But sometimes I just inhale the fragrance…
The smell of the sea and the woods and the taste of a holiday in every bite.
And if you make regular size cookies with a standard ice cream scoop…9-10 cookies is what you’ll get.
Be sure to chill the cookies before you bake.
You need to store them in airtight containers.
A word of advice about oatmeal cookies. Pray heed, especially if you live in coastal areas like Mumbai.
These cookies get soggy fast.
So bake a small batch. This generally lasts us 2 days. If you’re feeling like a major cookie making wave coming , make the Cooke’s,chill separated by parchment paper UpTo a week. They bake super fast… But they need the cooling time. Never wait for cookies to harden in the oven. They will continue to cook till they cool. So bring them out soft and allow them to cool to harden.
Chopped chocolate doesn’t work in this small size cookies. For regular size cookies made with a 60 mils icecream scoop, they’ll work well.
So tell me what you think of my pictures..And for all you requesting for Eggless stuff…Go bake.
And experiment with flavors.
Coz life is what you bake of it.