Double Chocolate Oatmeal Cookies 雙重朱古力燕麥曲奇

Have you ever bought a large bag of rolled oats but then could not finish it before it turned stale? I do. I eat oats the following ways: cook oatmeal with milk, soak oats with cold milk, add cut up fresh fruits and leave it in the fridge to make overnight oats, cook with rice (my rice mix contains grains such as black rice, brown rice, quinoa and oats). I also use rolled oats for cookies (check out my blog posts, Milo Oatmeal Raisin Cookies and Oatmeal Raisin Chocolate Chip Cookies for details) and quick-and-easy energy balls (check out my blog post, No-Bake Oatmeal Chocolate Chip Energy Balls (Gluten Free, Egg Free) for details). Today I am sharing with you another oatmeal cookie recipe that can be made two ways. The thin ones are crunchy and the thick ones are more cake-like with a soft interior. The recipe and preparations are the same. It’s just a matter of how you shape and bake the cookies. When I make them, I usually divide the dough in half and make both styles so that my family could choose the ones they like.
試過買一大袋燕麥片回家之後,放到變質了仍吃不完嗎?EC有幾種燕麥片的食用方法:加牛奶煮成牛奶麥皮,加凍牛奶和水果在雪櫃浸泡一晚成隔夜燕麥罐(overnight oats),跟米飯同煮(EC的的米飯混合了黑米、糙米、藜麥、燕麥片等)。此外,也會用燕麥片來做曲奇(詳情可參考美祿燕麥提子乾曲奇提子燕麥朱古力粒曲奇),與及方便攜帶又飽肚的能量球(詳情請參考免焗燕麥朱古力粒能量球 (無麩質,無蛋) )。今天分享另一個燕麥曲奇食譜,這個曲奇可做成兩種不同的口感,薄的較鬆脆,厚的則是有點像蛋糕、中間帶軟的口感,配方和做法都是一樣的,不同的是造型方法和入爐時間而已。EC會把麵團分成兩份,再分別整型成厚薄兩款,那麼家人便可按喜好選擇了!

I didn’t use a lot of chocolate chips in this recipe so feel free to load it up with more if you want to. To add more nutritions, one third of the flour amount is einkorn flour. It can be replaced with whole wheat flour as well. If you have none on hand, then simply use cake flour. Please note that the cookies would taste better the next day. If you are patient enough, let the cookies rest overnight and give them time to develop flavour.
這個食譜的朱古力粒含量不是很多,嫌少的話可自行增加份量。為了加添營養,麵粉中的三分一是單粒小麥麵粉,沒有的話可用全麥麵粉代替,再沒有的話,用回低筋麵粉也是可以的。請注意曲奇做起後第二天才吃味道會更好,可以的話,請給點耐性讓曲奇休息一晚,待味道融合時再品嚐。


Double Chocolate Oatmeal Cookies
雙重朱古力燕麥曲奇

Makes 24
24塊份量

Ingredients
115 g unsalted butter, softened
50 g dark brown sugar
50 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
1 large egg (about 50 g)
90 g cake and pastry flour
50 g einkorn flour
22 g unsweetened cocoa powder
1/3 tsp baking soda
3/4 cup (about 70 g) old-fashioned rolled oats
1/4 cup (about 40 g) dark chocolate chips

材料
無鹽牛油(放軟) 115克
黑糖 50克
細砂糖(EC用有機蔗糖) 50克
鹽 1/2茶匙
大蛋 1隻(約50克)
低筋麵粉 90克
單粒小麥麵粉 50克
無糖可可粉 22克
梳打粉 1/3茶匙
傳統原粒燕麥片 3/4杯(約70克)
入爐黑朱古力粒 1/4杯(約40克)

Directions 做法
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter on low speed until smooth. Add salt, dark brown sugar and granulated sugar and beat on low speed until smooth. Change to medium speed and beat until the mixture has slightly lightened in colour (but not pale and fluffy). Scrape down the sides of the bowl with a spatula.
用廚師機(使用攪拌槳配件)或電動打蛋器低速把牛油攪打至軟滑,加入鹽、黑糖和砂糖,低速打勻後轉中速攪拌至顏色稍為轉淡(不用打至發白),以膠刮清理盆邊。

Beat the egg slightly in a small bowl then add to the butter-sugar mixture in two additions (If using a stand mixer you could beat in the egg directly). Beat on medium speed until fully incorporated and emulsified. Scrape down the sides of the bowl.
雞蛋打散後分兩次加入,中速攪拌至蛋液完全被吸收並乳化,若用馬力較大的廚師機可把雞蛋一次性加進去攪拌,以膠刮清理盆邊。

Combine and sift together the flour, einkorn flour, cocoa powder and baking soda in a large bowl. Add to butter mixture in two additions and mix with low speed until mostly incorporated. Stir in oats and chocolate chips until evenly distributed. Scrape down the sides of the bowl with a spatula. Wrap the dough with plastic wrap and refrigerate for at least one hour or until the dough is firm.
麵粉、單一小麥麵粉、可可粉和梳打粉混合過篩,分兩次加入上述混合物中,低速拌至大致上均勻,加入燕麥片和朱古力粒輕手拌勻, 用保鮮紙室包好麵團, 放在雪櫃冷藏至少一小時或至麵團不黏手。

Line two baking sheets with parchment paper. Divide the dough evenly into 24 portions, about 22 g each, and roughly shape each into a ball. Chill the balls for 10 more minutes. Arrange dough balls onto the baking sheets. The cookies will spread in the oven slightly so make sure to leave enough space in between them. I put 12 dough balls on each tray.
兩個曲奇焗盤墊牛油紙,取出麵團平均分成24份(每份約22克),輕手搓成球狀,放回雪櫃冷藏10分鐘後取出,把麵團排放在焗盤上,麵團入爐後會向外輕微擴展,因此麵團間要互留空間,EC每盤做12塊。

For thin cookies, flatten each dough ball into 2.5”-wide rounds with the bottom of a ramekin (wrap the bottom with plastic wrap to prevent sticking). This shaping will make thin cookies that are crispy all around.
For thick cookies, split each dough ball by hand into 3 to 4 pieces. With the ragged sides facing out, gently pat the pieces together to form a thick disc about 2″ in diameter. Do it gently so as not to compact the dough. This shaping will make thick cookies with a soft interior and with cake-like texture.
薄身款:用保鮮紙包裹平底小杯子底部防黏,用杯底輕輕按扁麵團成直徑2.5”的薄圓片,此造型方法可做成口感鬆脆的曲奇。
厚身款:用手把小圓球掰開成三至四份,不平滑的表面向外,重新整形成直徑2”的厚圓餅,動作要輕柔,避免把麵團壓實,此造型方法可做成中間帶軟、口感有點像蛋糕的曲奇。

Bake in a 325ºF/160ºC preheated oven for 13 – 14 minutes for thin cookies or 12 – 13 minutes for thick cookies. Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
放入已預熱至325ºF/160ºC的焗爐焗13至14分鐘(薄身款)或12至13分鐘(厚身款),取出後讓曲奇在焗盤上待至少5分鐘,定型後才轉放鋼架完全放涼。

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