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Chocolate oatmeal yoghurt cookies recipe

Chocolate oatmeal yoghurt cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

These moist cookies are made with yoghurt instead of butter and loaded with oats, raisins, nuts and chocolate. These ingredients can be changed to whatever you have in your cupboard, see other ideas in the footnote.

Be the first to make this!

IngredientsMakes: 12 cookies

  • 40g plain flour
  • 80g porridge oats
  • 50g butter, softened
  • 125g natural yoghurt
  • 2 teaspoons caster sugar
  • 1 teaspoon vanilla extract
  • 20g ground hazelnuts
  • 40g raisins
  • 40g chocolate chips

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 200 C / Gas 6. Line a baking tray with greaseproof paper.
  2. In a large bowl mix flour with oats, butter, sugar and yoghurt. Add nuts, raisins and chocolate and mix well.
  3. Divide mixture into 12 equal portions and scoop each on the prepared baking tray. Lightly flatten it to shape it into a cookie.
  4. Bake in preheated oven till lightly browned, about 15 minutes.

Tip

Try also these alternative combinations: 40g each chocolate and desiccated coconut; 40g each chocolate and citrus zest (lemon, orange); 40g each dried apricots, hazelnuts and chocolate.

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Vegan Peanutbutter Oatmeal Chocolate Cookies

These Vegan Peanutbutter Oatmeal Chocolate Cookies are oil-free and can easily be made gluten-free as well. They are filled with chunky chocolate chips as well as peanuts. They would make a great snack or also breakfast on the go. For making these cookies you’ll only require one bowl and an oven!


Oatmeal Cookies

Oatmeal is healthy and nutritious. Oatmeal Wheat Cookies are delicious, crunchy and soft with whole wheat and quick or instant oats. This recipe makes healthier and soft cookies with a slightly richer flavor, added with raisins or chocolate chips or cranberry.

INGREDIENTS

  1. Quick Oats (Instant Oats) – 1 ½ cups
  2. Whole Wheat Flour – ¾ cup (100 grams)
  3. Brown Sugar, fine – ½ cup to ¾ cup
  4. Egg – 1 *(or Yoghurt – ¼ cup for eggless version)
  5. Butter – ½ cup (113 Gms)
  6. Vanilla Extract – 1 tsp
  7. Baking powder – ½ tsp
  8. Baking soda – ½ tsp
  9. Salt – ¼ tsp
  10. Chocolate Chips – 1 cup **
  1. Preheat oven to 375 degrees F (175 degrees C). Position rack in center of oven. Butter or line cookie sheet with paper liners.
  2. In a large bowl, cream butter and sugar until fluffy. Whisk together the egg. Stir in Vanilla extract.
  3. Sift together the dry ingredients, the flour, baking soda, baking powder and salt in another bowl.
  4. With a rubber spatula fold the dry ingredients, oats into the wet ingredients and stir only until the ingredients are combined and moistened. Gently stir in the chocolate chips.
  5. Drop the batter using slightly mounded tablespoons on to the baking sheet. Bake until lighly brown on the bottom. About 11-20 minutes depending on the oven.

GUTTANS TIPS

  • * EGG SUBSTITUTE : To make eggless oatmeal cookies, substitute 1 egg with ¼ cup yoghurt.
  • ** FRUITS AND NUTS : Use chocolate chips or fresh or frozen cranberries or blueberries or chopped walnuts or almond flakes.
  • BAKING SODA : Baking soda makes cakes and cookies rise and it softens the baked goods and has a browning effect. Small amount of baking soda in cookies gives a crisp texture.
  • MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.

Oatmeal cookies are healthy and packed full of oats. Cookies are great for snacks and also as a dessert with ice cream or custard or whipped cream topping. Oatmeal cookies have lots of variations. This is adapted from Jamie Oliver’s Food Revolution. Whole grain seekers will appreciate the natural oats, wheat and the chocolate lovers will love the chips too…


Chocolate Chip Oatmeal Yogurt Muffins

A yummy recipe for healthier muffins that don’t skimp on taste. Made with fat free, plain yogurt and only 2 tablespoons of canola oil.

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Rolled Oats
  • ½ cups Packed Brown Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Cinnamon
  • ½ cups Chocolate Baking Chips
  • 1 cup Fat-free Plain Yogurt
  • 1 Egg, Slightly Beaten
  • 2 teaspoons Canola Oil

Preparation

Preheat oven 375ºF. Lightly grease muffin tins or use paper liners.

In a medium to large bowl, stir together flour, oats, brown sugar, baking powder, salt, cinnamon and the chocolate chips.

In a small bowl, whisk together yogurt, egg and oil.

Gently stir the yogurt mixture into the flour mixture just until no flour is dry.

Spoon the batter into 10 muffin cups.

Bake on the middle rack for 22-25 minutes or till the tops are golden.

We love these muffins warm, either right out of the oven or warmed up for about ten seconds in the microwave.

You may also substitute the plain yogurt with vanilla or banana flavored yogurt. The chocolate chips could be milk chocolate or semi-sweet.


Cocoa Oatmeal Muffins

  • Author: Deborah
  • Prep Time: 30 mins
  • Cook Time: 16 mins
  • Total Time: 46 minutes
  • Yield: 16 muffins 1 x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Tender and sweet, these Cocoa Oatmeal Muffins make a special breakfast treat or a great after school snack. Add in mini chocolate chips to intensify the chocolate flavor!

Ingredients

  • 1 cup quick-cooking rolled oats
  • 1 cup buttermilk
  • 1/3 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup mini chocolate chips

Instructions

  1. In a small bowl, stir together the oats and buttermilk and let sit for 20 minutes.
  2. Heat oven to 400ºF. Grease 16 muffin tins or line with cupcake wrappers.
  3. In a large bowl, beat butter, sugar and egg until fluffy. Stir together the flour, cocoa, baking powder, salt and baking soda add to butter mixture alternately with the oats mixture. Fold the chocolate chips into the batter.
  4. Fill prepared cups 2/3 full with batter. Bake for 16 to 18 minutes or until wooden pick inserted in center comes out clean.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 163
  • Sugar: 14 g
  • Sodium: 210 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 23 mg

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Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More


Greek Yogurt Chocolate Chip Cookies

Have you ever tried baking with yogurt? If not, this chewy chocolate chip cookie recipe is the perfect place to start! And if you have, you’re still going to want to make this delicious cookie recipe – it’s that good! With edges that have just the right amount of crisp, a wonderfully chewy center and plenty of chocolate chips, these are sure to become your new favorite chocolate chip cookies. Try them and then share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family – and tag us @cabotcheese when posting on Instagram.

To make about 5 dozen Greek yogurt chocolate chip cookies, preheat your oven to 325ºF and line baking sheets with parchment paper or coat with cooking spray.

In a large bowl, combine softened Cabot Salted Butter, Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt, light brown and granulated sugars and vanilla. Beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda and beat on low speed just until combined. Stir in chocolate chips.

Drop mixture by level tablespoons onto cookie sheets, spacing about 2 inches apart. With wet fingers, slightly flatten cookies.

Bake for about 9 to 12 minutes, or until golden. Let cool slightly, then remove to wire racks to cool completely. Then dig in!

Once you’ve made these, we know you’ll be hooked on baking with yogurt, so you might want to give these Greek Yogurt Chewy Breakfast Cookies a try next! As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Greek yogurt chewy chocolate chip cookie recipe after you’ve tried it by rating and reviewing it.

Ingredients

½ cup (1 stick) Cabot Salted Butter, softened
¼ cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups plus 2 tablespoons King Arthur Unbleached All-Purpose Flour, fluffed with whisk or fork before measuring
1 teaspoon baking soda
2 cups (12 ounces) semi-sweet or dark chocolate chips

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

To make about 5 dozen Greek yogurt chocolate chip cookies, preheat your oven to 325ºF and line baking sheets with parchment paper or coat with cooking spray.

COMBINE softened Cabot Salted Butter, Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt, light brown and granulated sugars and vanilla in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and baking soda and beat on low speed just until combined. Stir in chocolate chips.

DROP mixture by level tablespoons onto cookie sheets, spacing about 2 inches apart. With wet fingers, slightly flatten cookies.

BAKE for about 9 to 12 minutes, or until golden. Let cool slightly, then remove to wire racks to cool completely. Then dig in!

Once you&rsquove made these, we know you&rsquoll be hooked on baking with Greek yogurt, so you might want to give these Greek Yogurt Chewy Breakfast Cookies a try next! As a co-operative of 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Greek yogurt chocolate chip cookie recipe after you&rsquove tried it by rating and reviewing it.


A QUICK RUNDOWN – MAKING CHOCOLATE CHIP BAKED OATMEAL

Keep scrolling down to find complete instructions for this recipe. I’ll start here with a quick overview!

  • Preheat your oven to 400°F.
  • Place bananas in a large mixing bowl and use a fork to mash. Add eggs, vanilla, cinnamon and baking powder. Whisk to combine. Then add milk, syrup and melted butter. Whisk again.
  • Stir in oats, chocolate chips and pecans (reserve some pecans to sprinkle on top if desired).
  • Spray an 8࡮ baking dish with non-stick cooking spray. Pour batter into the dish.
  • Bake for 20-25 minutes, until golden on top.

A Piece Of Baked Chocolate Chip Oatmeal

Oatmeal Chocolate Chip Greek Yogurt Muffins

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 12
  • Category: Breakfast

Description

Oatmeal Chocolate Chip Greek Yogurt Muffins made with whole wheat flour, oats and Greek yogurt in a healthier hearty muffin that everyone will love!

Ingredients

Muffins:

  • 1 cup whole wheat flour
  • 1 &ndash 1/2 cups old-fashioned oats
  • 1 &ndash 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup canola oil
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup Greek vanilla yogurt
  • 1 cup semi-sweet chocolate chips

Streusel:

  • 2 tablespoons canola oil
  • 1/3 cup dark brown sugar
  • 1/2 cup old fashioned oats
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
  3. In a medium bowl, whisk together the oil, brown sugar, eggs, vanilla and Greek yogurt. Stir the wet ingredients into the dry ingredients until well combined. Fold in 1 cup chocolate chips.
  4. Divide batter evenly among greased muffins cups, filling each one almost full.
  5. In a small bowl, stir together the struesel ingredients with a fork until well coated in the oil. Place a heaping tablespoon of streusel over the batter in the muffin cups.
  6. Bake for 15-18 minutes or until muffins start to turn golden brown and streusel is crisp. Let muffins cool in pan for 5-10 minutes before removing to a wire rack to cool completely or enjoy.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Dark Chocolate, Coconut, Oatmeal Cookies

This post may contain affiliate links. Please read my disclosure policy.

This recipe is in the current issue of Lucky Peach and for years had been Peter Meehan’s secret house cookie, which he got from a friend who lived in Alaska, hence the name. In the article, Peter confesses to eating AK cookies all day long, describing them as, “the ideal companion to the first coffee of the day, a buffer between the quiet of dawn and the demands of the day to come.”

That was enough for me. Make ’em.

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Chocolate Protein Overnight Oats

My first winter in grad school, the professors played a mean joke on us. Our classes started at 8 am three days a week and 7:30 am the other two. With the sun barely above the horizon, the temperatures weren’t much higher, and a thick fog rolled in every night with water droplets so big it almost felt like you took a second shower just by walking outside.

I started to dread my morning alarm clock, so to sleep in as long as possible and prolong the inevitable walk across campus, I began making my breakfast and lunch the night before. With enough papers to grade in the evenings, my meal prep as very basic and usually consisted of fruit and dry cereal, plus veggies and a sandwich, but every once in a while if I had an extra 5 minutes to spare, I mixed up overnight oats.

I usually kept things simple—milk, yogurt, cinnamon—but occasionally I threw in raisins to make them taste like my favorite oatmeal cookies or fresh fruit for a juicy twist. Although I may not have thought of them all with my brain so full of chemistry, the possibilities really were endless!

These Chocolate Protein Overnight Oats were one of my favorites. I just needed 5 standard pantry staples, nothing strange at all. And they’re so full of chocolate that they practically taste like a cross between hot chocolate and brownies!

For those of you who haven’t heard of overnight oats, they’re really easy to make. Simply add all of the ingredients to a jar or container with a lid, stir, cover, and let them chill overnight in the fridge. It’s a way to eat your oatmeal cold, but it still has the same soft texture as when you cook it on the stove. They’re great for the summer or breakfasts on the go!

I generally lean towards old-fashioned oats for these because I love their thick, hearty texture. Quick-cooking (aka minute or instant) oats will also work too, if that’s all you have in your pantry, but since we’re letting them sit for at least 8 hours (get as much beauty sleep as you can!), it isn’t necessary.

To boost the protein in these chocolaty oats, I turned to Greek yogurt . I’m not a fan of protein powder in my smoothies or overnight oats just yet. I haven’t quite gotten past its slightly grainy texture. Maybe someday! But for now, plain nonfat Greek yogurt adds the protein I want, as well as an irresistible creamy richness.

Since the yogurt alone won’t quite soften the oats all by itself, you’ll also add a tiny bit of milk . The mixture may look a little watery at first, but the oats act like little sponges while you sleep and soak up most of the moisture.

All of the chocolate flavor comes from cocoa powder . You’ll need 2 tablespoons, and if you’re a chocoholic like me, make sure they’re heaping! To balance it out, add a little sweetener, however much you need to make your taste buds happy.



Comments:

  1. Atteworthe

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  2. Vudobar

    the Excellent Phrase



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