Salted Toasted Pepita Harvest Oatmeal Chocolate Chunk Cookies Recipe

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Salted Toasted Pepita Harvest Oatmeal Chocolate Chunk Cookies Recipe:- The ultimate dessert is one that combines the healthful advantages of oatmeal with the delicious crunch of toasted pepitas, decadent chocolate chunks, and a hint of saltiness. Indulge in this treat that combines all of these elements. The utmost joy can be found in this.

 

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Salted Toasted Pepita Harvest Oatmeal Chocolate Chunk Cookies Recipe

Not only are these Salted Toasted Pepita Harvest Oatmeal Chocolate Chunk Cookies very delicious, but they are also packed with a wide variety of components that are beneficial to one’s health. Not only does this delicious treat include a large amount of fibre and protein, but it is also an excellent choice for satisfying your desires for sweets.

 

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Ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pepitas (pumpkin seeds)
  • 1/2 cup chocolate chunks or chips
  • Sea salt, for sprinkling

 

Also see : Best Mixed Berry Scones Recipe – Step by Step Guide

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Instructions

Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a bowl of medium size, combine the rolled oats, flour, baking soda, baking powder, and salt by whisking them together until they are thoroughly blended. Put aside for later.

Combine the butter that has been softened, brown sugar, and granulated sugar in a large mixing bowl and whip them together until they become frothy and light. To achieve a smooth consistency, beat in the egg and vanilla extract. While continuing to mix, gradually incorporate the dry ingredients into the wet ones until a dough is formed.

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Combine the chocolate pieces and toasted pepitas by folding them into the dough until they are distributed evenly throughout the dough. Drop rounded portions of dough onto the baking sheet that has been prepared, making sure to leave some space between each cookie. You can use a cookie scoop or a traditional spoon.

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First, use the back of a spoon to gently press down on each cookie in order to slightly flatten them. After that, add a pinch of sea salt on top of each cookie. Bake for ten to twelve minutes in an oven that has been prepared, or until the edges are a golden brown colour.

 

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After removing the cookies from the oven, allow them to cool for five minutes on the baking sheet before moving them to a wire rack to finish cooling entirely.

 

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Nutrition

  • Servings: Makes about 18-24 cookies, depending on size
  • Calories: Approximately 150 per cookie
  • Nutritional Information: Each cookie provides a good source of fiber, protein, and essential minerals from oats and pepitas. Adjustments can be made based on specific dietary needs.

 

Tips

While toasting the pepitas before adding them to the dough, the nutty flavour of the pepitas is enhanced, and the cookies are given a lovely crunch as a result. By substituting bits of dark chocolate for milk chocolate, you can achieve a more robust flavour.

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For the sake of a smoother creaming experience with the sugars, make sure the butter is at room temperature. Cookies can be kept for up to a week at room temperature if they are stored in an airtight container; alternatively, they can be frozen for extended storage.

 

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FAQ

Q.1) Can I substitute ingredients in this recipe?

Undoubtedly, you are able to modify this recipe to fit your individual preferences. You can use raisins, dried cranberries, or nuts in place of the chocolate pieces if you want. If you want to make a healthier choice, you could instead use gluten-free flour or whole wheat flour rather.

 

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Q.2) Can I freeze the cookie dough?

The cookie batter can indeed be frozen for later use. Just form the dough into separate cookie sections, put them on a parchment paper-lined baking sheet, and freeze until they are solid.

After freezing, move the portions of cookie dough into a freezer bag that can be sealed and kept frozen for a maximum of three months. When you’re ready to bake, just put the sections of frozen cookie dough on a baking sheet and bake according to the recipe, maybe baking for a few minutes more.

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Q.3) How do I know when the cookies are done baking?

If the edges of the cookies have a golden brown colour, the cookies are done baking. They will retain their softness in the middle, but as they cool, they will become more firm. Take care not to overbake the cookies, as this might cause them to become dry to the touch.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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