Brownie and Cookies, what more I should say to describe this recipe. Cookies are fudgy and irresistible. I can say these are a bit healthy as I replaced the all-purpose flour with oats flour, you can go traditional though and use the all-purpose flour but trust me these are equally delicious.
Course: Breakfast or Dessert
Cuisine: Global Cuisine
Time: Preparation – 10 mins, Baking – 12 mins, Total – 22 mins
Servings: makes around 12 large cookies.
- Oats Flour – 1 cup
- Unsweetened Cocoa Powder – 1/2 cup
- Brown Sugar – 1/2 cup
- Light Unsalted Butter – 1/2 cup (or regular unsalted butter)
- Baking Powder – 1/2 tsp
- Baking Soda – 1/2 tsp
- Vanilla Extract – 1.5 tsp
- Semi Sweet Chocolate Chip – 1/2 cup
- Salt – 1/4 tsp.
PS: 1 Cup = 250 ML.
How to make Brownie Cookies:
- Pre-heat the oven to 325 degrees fahrenheit or 165 degrees celsius. Line the baking sheet with parchment paper for easy cleanup and saving the cookies from burning up
- Take a mixing bowl. Add oats flour, cocoa powder (sieve it), baking powder, baking soda and salt. Mix them with a whisk. Add chocolate chips. Toss and keep aside the flour mix
- In another big mixing bowl. Add butter, sugar and vanilla extract. Whisk until smooth
- Now add flour mix to the wet ingredients. Stir with a spoon and mix until all ingredients are combined and no flour is visible
- Using a cookie scoop place the dough onto the sheet, you can even roll the dough into small balls if you don’t have a scoop. Leave 1-2 inches of space between cookies
- Bake for 12 mins. Press down each cookie a little bit with back of a spoon after baking. Cookies will look underdone initially, let them sit for 10-15 mins
- Your Brownie Cookies are ready!!! Dig in.
- You can also use white sugar or 1/4 cup of each white and brown sugar
- You can use all-purpose or whole wheat flour as well
- You can replace butter with 6 tbsp oil + 2 tbsp milk.