My first post in almost a year.
Nothing in life should be taken for granted. Life itself should not be taken for granted and I've learnt this a very very hard way. I've still not been able to come to terms with the way my life has shaped up. In fact, there's no shaping up, I just don't know where my life is headed. Every body makes mistakes, I've made too but what should one do when the consequences are of a much greater magnitude than the mistakes? Whom do you complain to? I've heard all my life that there's great strength in prayers, but I guess it doesn't work for all, it has at least not worked for me. Don't know all that has happened with me over the past year has been for good or worse.
I've been too depressed to concentrate on this passion of mine - Baking. I always thought, I am not feeling happy, why should I bake? But then I had forgotten....Baking makes me Happy :) and anyways none of the problems in my life have sorted just because I've not been baking. So I guess it was time to stop thinking about the hell my life has been so far and rejuvenate myself with the 'happy hormones secreting' aroma of cakes, cookies, breads and all the other goodies from my oven. There couldn't be a better way to start this with other than the wonderful group Creative Cookie Exchange where all of us pick a theme every month and bake our cookies around it.
This month's theme is White Chocolate and our host is Laura. So I wondered what should I do with white chocolate? You see I'm not a big fan of this off white edible stuff. But that was until I had these delicious sweet and slightly tangy White Chocolate Lemon and Oats Cookies. Honestly, I wouldn't say that I now like white chocolate as much as it's dark counterpart, but the gap has definitely reduced.
Considering that white chocolate is quite sweet, I wanted something to balance the sweetness, something not sour but citrusy. What fits the bill better than a lemon? It deliciously balances the sweetness and provides a very refreshing flavor to these soft and yummy cookies. The use of muscovado sugar instead of superfine makes these cookies soft and moist. Oats that have been used in a small quantity add a wonderful texture to the cookies, not to mention increasing the health quotient in turn...all the more reason reason to bake and enjoy them through out the day :D
PS: I know the photographs aren't at par with the ones that I already have on this blog but I haven't started learning the art to photograph, let alone click some good ones.
Makes about 14 three inch cookies
Recipe Source: Partly adapted from Best Ever Cookie Book by Hilaire Walden
150 grams / 5 oz / 1 plus 1/4 cups self raising flour
150 grams / 5 oz / white chocolate chunks / chips / buttons
115 grams / 4 oz / 1/2 cup unsalted butter at room temperature
115 grams / 4 oz / 2/3 up light muscovado sugar
2 teaspoons grated lemon zest
1 large egg at room temperature
75 grams / 3 oz / 1/4 cup porridge oats
Preheat the oven to 190 degrees C / 375 degrees F. Line two large baking sheets with parchment paper.
Spoon out 1 teaspoon from the measured flour and add to the chocolate chips. Mix and keep aside.
In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter, lemon zest and sugar until light, pale and fluffy about 2 minutes. Reduce speed to low and add the egg and beat until combined.
Add the flour mixture and mix until just combined. Add the chocolate chips followed by oats and mix.
Spoon or scoop the batter on the lined baking sheets, with about 3 inches gap between two cookies.
Bake for about 15 to 20 mins or until the cookies start turning pale golden. Leave the baking sheets to cool on a wire rack for 10 minutes. Carefully lift each cookie and place on a wire rack to cool completely.
Storage Suggestions: These cookies can be stored at room temperature for upto 2 days in an airtight container.
The theme this month is White Chocolate! White Chocolate is seriously underrated as a baking ingredient - it complements so many other flavors so nicely like citrus, spices, berries, winter squash etc. So if you want to see all the ways white chocolate can be used to make terrific cookies, you've come to the right place. If you're a blogger and want to join in the fun, contact Laura at firstname.lastname@example.org and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!
Craving for more White Chocolate recipes? Have a look at what the other talented bakers have made this month:
- Citrus and Olive Oil Biscotti with White Chocolate Chunks from The Spiced Life
- White Chocolate Snickerdoodles from Our Good Life
- Japanese Yuzu Citrus Biscotti from NinjaBaker
- Vanilla, Currant, and White Chocolate Cookies from Karen’s Kitchen Stories
- Liquid Cocaine (Espresso-White Chocolate) Cookies from Food Lust People Love
- Double Chocolate Brownie Cookies from Magnolia Days
- Matcha and White Chocolate Cookies from Spiceroots
- White Chocolate Pumpkin Bars from Upstate Ramblings
- Oatmeal Cookies with White Chocolate Chips and Toffee Bits from A Baker’s House
- Black Bottom Banana & White Choc Chunk Blondies from Baking in Pyjamas
- White Chocolate oreo cheesecake Cookies from Made With Love
- Key Lime White Chocolate Cookies from Hezzi-D's Books and Cooks
- Cashew and White Chocolate Chip Cookies from Simplyveggies
- White Chocolate Oreo Blondies from Sidewalk Shoes
- White Chocolate Lemon and Oats Cookies from Bakingyummies