I’ve just realised this is my third chocolate chip recipe post in a row! (Sorry, not sorry) These are crunchy, oaty and delicious cookies. I got the recipe last year from Kidspot.com.au, and they are very popular in my house!
Whilst it isn’t necessarily cheaper to make your own cookies, homemade ones taste much nicer (except for maybe Hobnobs, Jaffa Cakes and Oreos!). You also know exactly what has gone into them (no extra colourings, flavourings and emulsifiers).
Feel free to add a few seeds, nuts, or replace the chocolate chips with dried fruit.
Ingredients
150g soft butter (i.e. not straight from the fridge)
200g/1 cup soft brown sugar
2 tsp vanilla extract
1 egg, beaten
150g/1 cup self-raising flour
250g/2½ cups porridge oats (quick oats in Australia)
½-1 cup chocolate chips (or dried fruit, nuts etc)
Method
- Preheat the oven to 180°C and line 2 baking trays with baking paper.
- Beat the butter and soft brown sugar together until light and fluffy, then mix in the vanilla and egg.
- Fold in the flour, oats and chocolate chips.
- Roll tablespoonfuls into balls, place about an inch apart on the baking trays and flatten. I use a tablespoon measure, a teaspoon to scoop the dough out onto the tray and a wetted flat-bottomed water glass to flatten (see picture).
- Bake for about 15 minutes until pale golden. Cool on the trays for 5 minutes before removing to a cooling rack.
Tips
This recipe makes about 30-40 cookies, so you may need to bake a smaller second batch if you still have dough left after filling up your prepared trays.
Swap your trays round in the oven if the top one is browning a lot faster than the bottom one.
These are freezable! I usually freeze half of the batch in resealable sandwich bags and either refill my biscuit barrel when it’s empty (they don’t go soggy as they defrost) or put one or two (still frozen) into each of my children’s lunch boxes and they will be thawed out by lunchtime.
Let me know what you think in the comments, I love hearing from you.
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