High Protein Chocolate Chip Cookies

I was making some basic recipe chocolate chip cookies with oats and my son comes in the kitchen and said “Can you put some of my protein powder  in the cookies?”  Just to explain the protein powder is a supplement people  generally consume immediately before and after exercising and my son is really into his sports and exercise.   Well I am always open to new ideas so I took up his challenge and made these cookies which I think should be called high protein chocolate chip cookies.   I still followed the basic cookie recipe so the results will be good even without the addition of the protein powder.

Preparation: 30 minutes
Cooking time: 10 minutes

Ingredients for 20 medium sized cookies

125g salted butter at room temperature
90g brown sugar
1 organic egg
90g self raising flour
100g choc chips
20g rolled oats
100g protein shake powder

Method :

1. Using a coffee grinder – grind the oats for 2-3 spins.

2. In a food processor, mix the butter and sugar until creamy.

3. Add the egg and mix again.

4. Add the self raising flour, oats, protein powder and chocolate chips and mix well.

5. Remove the dough and shape it into a roll; wrap it in foil and put it in the freezer for 30 minutes.

6. After 30 minutes, heat the oven to 180°C (350°F) and prepare the baking tray by lining it with greaseproof paper.

7. Remove the cookie dough and cut into slices 1 cm thick.

8. Slightly shape them round and put them on the baking tray.

9. If you have a fan oven – cook for only 6 minutes. Convention oven will take 10 minutes. I suggest that you keep checking so that the cookies don’t burn.

10. The cookies turned out lovely and soft and had a creamy taste because of the protein powder added to the cookies.

11. Enjoy them with a glass of cold milk like we did.

Tip: You can make the cookie dough in advance and keep it in the freezer for a few weeks.

Coconut and Orange cookies

Delicious coconut cookies with a subtle citrus twist.

Makes 30

Ingredients:

240 grams / 8oz butter
150 grams / 5 oz sugar
1 egg yolk
300 grams /10 oz plain flour
120 grams / 4oz desiccated coconut
1 teaspoon vanilla essence
Pinch of salt
2 tablespoons orange juice
1 teaspoon orange zest.

Method:

1. Preheat the oven to 190 º C / 375 º F.

2. Line a baking tray with baking parchment.

3. Cream the butter and sugar till light and creamy, add the egg yolk, orange juice and the orange zest , vanilla and mix well.

4. Sieve the flour; add the salt and add the desiccated coconut. Mix well.

5. Gently fold in the dry ingredients into the wet ones to form a dough. Cover and leave for 30 minutes.

6. After 30 minutes divide the dough into walnut size pieces and roll in to balls. Place them on parchment paper, well spaced out, to allow for the cookies to expand during baking.

7. Using a fork flatten out the cookies slightly.

8. Bake for 10 -15 minutes until golden brown. Transfer to a cooling rack.

Raisin Pillows

Its that time of the year again. Time to bake plum cakes and cookies, lavish meals being planned and families are eagerly awaiting the Christmas lunch with loved ones. Christmas trees are being decorated with star lights, there are carols being sung. All in all, its music and lights and laughter and sharing everywhere!

As part of the Christmas menu, these soft, melt-in-your mouth pillows are simply perfect! `Pillow‘ is the right word to name these cookies. For the outer layer is just that, soft and delicate with the delicious aroma of butter and vanilla. The `pillows` are sandwiched with soft raisins having a hint of freshly squeezed lemon that perfectly complement the butter-y-ness of the cookies.

Skip the filling and make plain butter cookies, adding flavorings of your choice – orange zest, lemon zest, all spice, vanilla and so on..
Happy baking & Seasons Greetings!

Raisin Pillows

Raisin Pillows

Makes about 7 to 8 pillows OR 15 to 20 plain butter cookies, depending on size

Ingredients

For the cookie dough
Butter – 100 gms, at room temperature
Icing sugar – 100 gms
Vanilla extract – ½ tsp
Maida/ plain flour – 200 gms
Baking powder – 1/8 tsp
Salt – a pinch, only if using unsalted butter
Milk – 2 to 4 tsps, as needed

For the raisin filling
Black raisins – 100 gms
Lime juice – 1 ½ tsp
Water – 2 to 3 tbsps
Sugar – 2 tsps
Cornflour – ½ tsp

 

Method  

For the cookie dough

In a mixing bowl, beat together softened butter and icing sugar (sieved in case of lumps) till light and fluffy, about 6 to 8 mins. Add in vanilla, beat again to blend.

Measure 200 gms flour in measuring cup, add in the baking powder  and salt if adding.

Seive the dry ingredients together into the creamed butter-sugar mixture. Beat lightly to mix the ingredients.

Then knead gently to a semi stiff dough, adding 2-3 tsps milk as needed to form dough. Do not over knead and avoid adding too much milk as it can result in a tough cookie. Add just enough milk do bring the dough together.

Wrap dough in cling film and let chill in refrigerator till the filling ready.

 

For the raisin filling

In a saucepan put in all the ingredients and stir once to blend well. Keep the pan over heat and simmer on low heat for 4 to 6 mins or till raisins are plumped up. There should not remain too much liquid but the filling must be moist and soft.

Remove from heat and cool slightly.

Proceed with making pillows

Preheat oven at 1800 C for 10 mins. Grease (and line if preferred) baking tray.

Unwrap dough and divide into 3 portions for easier handling. Roll out one portion by dusting rolling pin with some flour to avoid sticking OR keep the dough between 2 plastic sheets and roll out into 1/8 inch thickness.

Cut into desired shape/ size with cookie cutter. I used a 3” diameter cutter. Take one cut cookie, keep 1 to 2  tsp filling in the centre. Cover on top with another cut cookie and press very lightly at edges. No need to seal completely as it will stick on baking. Be careful as you sandwich them as the dough can be very delicate.

Repeat for entire dough.

Place the pillows on prepared baking tray. Bake for 10 to 12 mins or till just start to turn pale golden at edges. Remove and cool 5 mins in the tray and then transfer to wire rack and let cool completely. Store in airtight cookie jars at room temp for 2 to 4 days. These pillows are soft yet firm and buttery.

 

For making plain butter cookies

Preheat oven at 1800 C for 10 mins. Grease (and line if preferred) baking tray.

Skip the filling. Unwrap dough and divide into 3 portions for easier handling. Roll out one portion by dusting rolling pin with some flour to avoid sticking OR keep the dough between 2 plastic sheets and roll out into ¼” thickness.

Place cut cookies in prepared baking tray. Bake for 10 to 12 mins or till edges just start to turn pale golden. May go upto 15 too depending on your oven.

Remove and cool 5 mins in the tray and then transfer to wire rack and let cool completely. Store in airtight cookie jars at room temp.