Chocolate chip cookies are an all-time favourite. These ones will last for days (if they don’t get eaten first!). The oats keep them crisp, so they are perfect for humid climates. We warn you: it will be difficult to stop at one.
CHOCOLATE CHIP OAT COOKIES
Prep: 10 mins
Cook: 20 mins
Makes: 18 large biscuits
- 125g (1 stick) of unsalted butter
- ½ cup of caster / superfine sugar
- ½ cup of brown sugar
- ½ tsp of vanilla essence
- 1 egg
- 1¼ cups of rolled oats / oatmeal
- 1 cup of plain flour, sifted
- ½ tsp of baking powder, sifted
- ½ tsp of bicarbonate of soda (baking soda), sifted
- 200g / 7oz / 1 cup of dark chocolate, chopped (or chocolate bits)
- Preheat the oven to 160ºC/320ºF/Gas mark 4. Line two baking trays with baking/parchment paper.
- Using an electric bowl or hand mixer, cream together the butter until light, and then add the sugars. Mix until light and creamy.
- Add the vanilla and egg, and continue mixing until combined.
- Add the oats, flour, baking powder and bicarbonate of soda and mix on lowest speed.
- Remove the bowl from the mixer and fold in the chocolate.
- Spoon tablespoons of mixture onto the baking trays, allowing room for the cookies to spread.
- Bake for 10 minutes and check if they turn golden brown. If not, leave for a further 5–10 minutes until baked to your preferred softness.
- Remove from oven and leave on trays for 5 minutes, then move cookies onto a cooling rack to cool completely.
- Serve immediately or store in an airtight container for up to 5 days.
This recipe includes oats which keeps the cookies crisp (stops them going soft), especially during humid weather.