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.
Now the snacks are sorted, get on to planning dinner. Check out the PlanBuyCook meal planning app here.