Tuesday, February 27, 2018

Loaded Oat White Chocolate Macadamia Nut Cookies

There's plenty of good reason to pack more oats into your diet, and what better way to do it through cookies? (There is no better way.)

Rolled oats are whole grains made from steaming and then rolling oat groats until they are flat. As they are a whole grain, they are with their bran and germ intact. That's good news because that's where the nutrition lives ;)

This recipe packs in plenty of oats that are ready and willing to do good things inside of you. That's because they are quick oats - quick meaning that they are "quick-cooking" and they get that way by simply being cut up into smaller pieces to help them cook faster through increased surface area. It's simple: smaller = faster.

The heart healthy compounds in oats are called beta-glucans and these are a type of soluble fiber that absorbs water and helps lower cholesterol as well as reduce the risk of diabetes. As these beta-glucans absorb water they create a type of gel that helps carry bile acids through your digestive system and out of your body. To make new bile acids, your body breaks down cholesterol and that will lower your cholesterol levesls! Oats also contain insoluble fibers which add bulk to your gut and keeps you feeling full and regular and promotes good digestive health.

Cutting them up to make "quick" oats means that their insides are exposed so that the cholesterol-busting fibers can leach out faster. This leads to a thicker cookie dough and thicker cookies that will keep you feeling satisfied, and frankly feel good about eating cookies for breakfast (if you even need an excuse...).

I feel like there is this idea floating around that whole rolled oats are healthier than quick oats, when really they are compositionally and nutritionally the same. The difference is only in the size.

To pack all those oats into one batch of cookies, we need to add just a bit of milk to loosen up the mixture since quick oats will do really great work of sucking up any moisture coming from the egg. Without the milk they will be just a tad on the drier side.

Honey adds a floral sweetness, keeps them extra chewy and promotes browning so don't skip out on that either!

Have a great week friends. Stay satisfied ;)

Loaded Oat White Choc Macadamia Nut Cookies
Makes about 20 cookies

½ cup (113g) unsalted butter, at room temperature
½ cup (110g) packed dark brown sugar
¼ cup (50g) granulated sugar
1 tbsp (15ml) honey
1 tsp pure vanilla extract
1 large egg, at room temperature
1 tbsp milk
1 cup (142g) all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 ¼ cups (125g) quick oats
¾ cup (100g) chopped roasted macadamia nuts
3.5 oz (100g) chopped white chocolate

Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a large bowl, beat together butter and both sugars until smooth and a bit fluffy. Beat honey and vanilla. Then beat in egg and milk until well combined.

In a medium bowl, whisk together flour, baking soda, baking powder, salt and oats. Add this to the butter mixture and fold it in until mostly combined but a few streaks of flour remain. Add nuts and white chocolate chunks and fold through until evenly distributed.

Use a 1.5-oz ice cream scoop to drop mounds of dough onto the prepared baking sheets, spacing them 3 inches apart.

Flatten each cookie slightly using the bottom of a drinking glass or dry measuring cup and bake until golden brown around the edges, about 10-12 minutes.

Let cookies cool on the pan for about 1 minute before transferring them individually to a wire rack to cool completely.

These stay soft and chewy for days in an airtight container!
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