I have been reading lots of great blog posts recently about the chocolate chip cookie being the classic sign of a good baker or indeed the kind of baker someone is. Some people like them chewy, others buttery and some really thin and crispy. Sarah from the Sugar Hit wrote an AMAZING post on cookies with not only an amazing recipe but ALSO some great links to articles that talk about the science of cookies. Check it out if you want to learn how to make cookies exactly the way you like them.
I’m not sure if I’m a bit of an oddball, but my favourite chocolate chip cookies are ones with oats in. I love the consistency it adds, the way oats make it crumbly and rich. If anyone knows the british biscuits Hobnobs, then you know the texture I mean. Also, I’m sure subconsciously I think that adding oats turns cookies from a cheeky snack to a sumptuous nutritious meal.. like porridge or something..!
To anyone who is used to my ingredients being in grams, I am sorry but I have had to use cups for this recipe because I have broken my scale! Turns out dropping a scale on the floor is a bad idea… But will buy a new one next week.
- 1/2 cup of butter
- 1/2 cup of soft light brown sugar
- 1/2 cup of caster sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup of plain flour
- 1 1/4 cups of oats
- 1 egg
- 100g dark chocolate, chopped
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees C and line a baking tray with grease proof paper
- Mix together butter and sugars with a handmixer until thoroughly mixed
- Add egg and stir in thoroughly.
- Meanwhile in another bowl mix flour, oats and baking powders together. Now stir in the chocolate
- Mix together the dry and wet ingredients thoroughly
- Roll into 2cm balls and space about 5cm apart
- Bake for about 8 to 10 minutes in the preheated oven until golden and crispy on outside but still gooey on inside
- Leave to cool for at least two minutes.
- Eat warm!
What is your favourite type of chocolate chip cookie?