oatmeal chocolate chip cookie 125g butter, softened
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon bi-carb soda
1 teaspoon vanilla extract
1 egg
1 cup plain flour
1 cup instant oatmeal or instant oats
1 cup chocolate chips
1/2 cup finely chopped walnuts
Baking Temperature
The oven should be preheated to 160oC (325oF)
Method.
1. In a large mixing bowl add the butter, sugars, baking powder, bi-carb soda and vanilla extract.
2. On low speed beat until combined. Scrape the sides of the bowl down.
3. Beat in the egg until combined and scrape down.
4. Add the flour, oatmeal, chocolate chips and walnuts and mix on low speed until just combined.
5. Take heaped teaspoonfuls of the cookie dough and shape into balls.
6. Place on a baking tray that has been lightly coated with cooking spray or lined with baking paper.
7. leave space between the balls as they will spread during baking.
8. Bake in a preheated oven set to 160oC (325oF) for 10-12 minutes. The cookies are ready when they are a light golden colour.
9. Remove from the oven and leave to cool on the baking tray for 5 minutes then transfer them to a cooling wire.
10. The cookies will collapse slightly on cooling.
* Store in an airtight container for one week. The cookies can be frozen for up to two months.
* These cookies are crisp when first baked, they soften on storage. This is how I like them but you can always re-crispen them quickly in the oven.
* Any type of nut can be used instead of the walnuts. A great variation is to use chopped almonds - substitue the vanilla with 1/2 teaspoon of almond essence.
* If you want to avoid nuts all together just increase the chocolate chips to 1 1/2 cups...(inspired-by-chocolate-and-cakes.com)
