Choc Chip Oatmeal Cookies
Our number one chocolate chip cookies!!! A crispy bite with a heart of fudgy chewiness...
Ingredients
- 150g unsalted butter, softened-almost melted
- 175g light brown soft sugar
- 1 egg, lightly beaten
- 2 tsp vanilla extract
- 125g plain flour
- 225g rolled oats
- 1 tsp baking powder
- a pinch of salt
- 100g dark chocolate chips
Directions
- Preheat the oven to 180ºC. Line two large baking trays with baking paper.
- Put the butter and sugar in a bowl and cream until fluffy. Add the egg and vanilla extract and beat until smooth.
- Sift the flour, baking powder, and salt into the bowl and mix lightly. Add the oats and chocolate chips and stir to combine.
- Roll tablespoons of the cookie dough into balls, place on the baking trays and then flatten with a spoon or with floured hands.
- Bake the cookies for approximately 20 minutes, until pale golden.
- Remove from the oven, allow the cookies to cool on the tray for 5-10 minutes, then transfer to a cooling rack.
You can vary the baking time based on how soft and chewy or crispy and crunchy you like your cookies. I tend to take a first batch out of the oven as soon as they are golden for those who prefer the former, but always leave a few in to brown a bit longer as I always like a crunchy bite!
Should you get distracted and bake them for too long they will go pretty crispy: if that’s not to your taste you can give them a whizz in the food processor and turn them into granola!
Heavenly freshly baked, they keep well in a cookie tin for 3-4 days…having said this, it is rare for them to last that long as they are sure to be a hit!
THE SEACRET 