RITIKA NARULA

OATS Ghee cookies

After a long time I attended a training programme related to my profession - Economics that too from none other than LSE, London Science Economics- a dream school of every Economist. Since the training was organized from London,  we had bit odd timings for our classes . To avoid dosing off during the class, I had smaller meals than usual.  Also ,I had to increase the intake of coffees and teas during the classes.Looking Alert haan!
 
 
 
 
 
 
 
 


For munchies during the sessions , I made myself these super Oats Ghee Cookies.
 
I must confess that I am biased towards using butter in baking cookies.  I don't use ghee too often in baking my cookies except for nankhatais.  But the way this cookie turned out is going to change this pattern.
 


The inspiration for this cookie with ghee goes  to a Fb baking group member who had asked me how ghee would behave in place of butter in my earlier cashew cookie recipe. It got me thinking we don't have access of butter all the time then why not try ghee in my usual cookies. I am so glad that I did. It was so easier to work with it. And the texture , richness and flavour it gave to the cookie was amazing. It is so crispy- the right amount of crisp( not hard) and filling . So it is perfect study or office time snack (also home snack) and goes well with for your and your kids cup of milk / coffee. Even after 4 days these are fresh , crisp and not soggy. 


I have used combination of khandsari sugar/ unrefined cane sugar and brown sugar as sweetener. But if u don't have them please feel free to substitute them with available sweeteners.  I have also added choco chips to them to make these more attractive to my daughter.



It is a simple, no refrigeration dough recipe. You can bake it instantly. I mean you can prepare these even before preheating time of your oven is up.So let us get started with the recipe. 
 
 
 
 
 
 

Yields3 Servings

Ingredient
 128 grams or 1 cup plus 3 tbsp whole or rolled Oats
 57 grams whole wheat flour aata
 1/4 tsp Baking soda
 1/4 tsp and 1/8 tsp ( or 2 pinches )Baking powder
  65 grams ghee (solid) * see directions below
 86 desi khand /khandsari/ unrefined cane sugar
 36 grams brown sugar
 2 to 3 tbsp milk

Instructions:-
1

Measure ghee and refrigerate for 5 to 10 minutes till it is solid.
Preheat oven at 180 degree Celsius win convention mode or both rods on for 10 minutes .

2

Beat solid ghee with khandsari sugar till light and fluffy using wooden spoon/ spatula or whisk . It will take a couple of minutes only.

3

Add in brown sugar and beat once to incorporate it uniformly. ( see the fluff up ghee sweetener mix in the picture).We don't want brown sugar to melt fully as it will give it
crispy texture. So we just mix it a couple of times.

4

In a bowl add whole wheat flour /aata and baking powder, baking soda, salt and mix well.

5

Now add this in ghee sugar mixture along with whole oats and choco chips . Mix everything well.

6

Add vanilla extract and milk and mix.
See if more milk is required to bind the dough into balls. (don't add too much milk . If by mistake u have added more and the dough is sticky then cover and refrigerate for 30
minutes)

7

Add in milk if the dough is dry. Line a parchment paper on baking tray. Make small balls of the dough, flatten a bit and place it on baking tray. Use only one hand to make balls. It is the same way we make ladoos using one hand only.

8

Since the dough has oats it will soak milk so we will have to make the balls as fast as you can . The dough will become crumby with time (if oats drink up the milk and become
crumby) so you can add little milk (1 to 2 tsp) every time you think the cookie dough balls are not holding their shape. I used about 3 tbsp milk in batches while making
cookies.

9

Bake in middle rack at 180 degree C for 15 to 20 minutes till these are brown from bottom and edges.

10

Take tray out and let it sit for 5 minutes on the tray. Then transfer to a wire rack till it is completely cool.

11

Store in air tight container.This keeps good for 5 days if stored in air tight container.

12

Notes -Solid ghee makes the cookie crisp without making it hard.

Don't keep ghee for too long. 5 to 10 minutes is enough .

See pic for the reference on ghee texture. Use rolled or whole oats for the recipe .

If u are not having khandsari sugar replace with normal refined sugar but add 2 tsp less than mentioned quantity.

Ingredients

Ingredient
 128 grams or 1 cup plus 3 tbsp whole or rolled Oats
 57 grams whole wheat flour aata
 1/4 tsp Baking soda
 1/4 tsp and 1/8 tsp ( or 2 pinches )Baking powder
  65 grams ghee (solid) * see directions below
 86 desi khand /khandsari/ unrefined cane sugar
 36 grams brown sugar
 2 to 3 tbsp milk

Directions

Instructions:-
1

Measure ghee and refrigerate for 5 to 10 minutes till it is solid.
Preheat oven at 180 degree Celsius win convention mode or both rods on for 10 minutes .

2

Beat solid ghee with khandsari sugar till light and fluffy using wooden spoon/ spatula or whisk . It will take a couple of minutes only.

3

Add in brown sugar and beat once to incorporate it uniformly. ( see the fluff up ghee sweetener mix in the picture).We don't want brown sugar to melt fully as it will give it
crispy texture. So we just mix it a couple of times.

4

In a bowl add whole wheat flour /aata and baking powder, baking soda, salt and mix well.

5

Now add this in ghee sugar mixture along with whole oats and choco chips . Mix everything well.

6

Add vanilla extract and milk and mix.
See if more milk is required to bind the dough into balls. (don't add too much milk . If by mistake u have added more and the dough is sticky then cover and refrigerate for 30
minutes)

7

Add in milk if the dough is dry. Line a parchment paper on baking tray. Make small balls of the dough, flatten a bit and place it on baking tray. Use only one hand to make balls. It is the same way we make ladoos using one hand only.

8

Since the dough has oats it will soak milk so we will have to make the balls as fast as you can . The dough will become crumby with time (if oats drink up the milk and become
crumby) so you can add little milk (1 to 2 tsp) every time you think the cookie dough balls are not holding their shape. I used about 3 tbsp milk in batches while making
cookies.

9

Bake in middle rack at 180 degree C for 15 to 20 minutes till these are brown from bottom and edges.

10

Take tray out and let it sit for 5 minutes on the tray. Then transfer to a wire rack till it is completely cool.

11

Store in air tight container.This keeps good for 5 days if stored in air tight container.

12

Notes -Solid ghee makes the cookie crisp without making it hard.

Don't keep ghee for too long. 5 to 10 minutes is enough .

See pic for the reference on ghee texture. Use rolled or whole oats for the recipe .

If u are not having khandsari sugar replace with normal refined sugar but add 2 tsp less than mentioned quantity.

OATS Ghee cookies

12 thoughts on “OATS Ghee cookies”

    1. Hi Gayathri! It is 128 grams or 1 cup plus 3 tbsp whole oats / rolled oats. No need of roasting the oats before adding. Many thanks for the comment i have edited the recipe

    1. Hi Nisha I have rolled oats so never tried this recipe with instant one. I am not too sure how this will turn out with instant oats. Having said that I have a feeling instant oats powder might work here but I can’t say how much quantity will be required to replace the rolled oats in the recipe. Thanks for your interest in recipe.

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