I was not a very keen baker of cookies ever – given that they were so much easier to pick off the shelves, or so I thought. Until recently when someone told me its not just easy but also very quick baking your own cookies. After understanding the basic grammar of what makes a cookie click, I ran through things that were lying around in my kitchen for a while and I was sure I would not be able to make anything too exciting out of them in near future. With what I found, I could put together the following three types of cookies:

1. Walnut oatmeal cookies

    • Quick cooking oats: 1 small cup
    • Flour: 1 small cup
    • Butter: 3/4th cup
    • Powdered sugar: 1/2 cup
    • Chopped walnuts: 4-5 nos
    • Egg: 1 no., lightly beaten
    • Cinnamon powder: a pinch
    • Salt: a pinch
    • Baking powder: pinch

    Soften the butter and mix well with the powdered sugar.
    Add the rest of the ingredients.
    Lay in tiny round heaps over parchment/butter paper.
    Bake on medium heat for 12 mins.
    Leave another 10 mins to cool and firm up before serving.

Milkmaid cookies
2) Milkmaid Cookies
  • Milkmaid: 1/2 cup
  • Quick cooking oats: 1 cup
  • Egg: 1 small egg
  • Baking powder: a pinch
  • Chopped walnuts: 4-5 nos
  • Salt: a pinch
This is simpler than cookie #1. Since there is no butter to melt, all we need to do is mix everything together and bake them into cookies (medium heat, 12 mins)
Cheese Cookies

3) Cheese Cookies

  • Oatmeal: 1 cup
  • Hard cheese: 3/4 cup
  • Egg: 1 no., lightly beaten
  • Salt: pinch
  • Baking powder: pinch
Grate cheese over oats. I used leftover Old Amsterdam cheese, which is very flavourful, very similar to aged cheddar. Any waxy cheese should do though.
Beat in the eggs and remaining ingredients.
Bake as above.