These cookies are a win/win in my books. The kids get a yummy cookie filled with chocolate chips, and I’m happy there’s a little bit of healthy oats going in at the same time.
Oaty Chocolate Chip Cookies
Author:
Prep time:
Cook time:
Total time:
Serves: 24
Sweet, filled with oaty goodness, chewy and bursting with chocolate – what’s not to like?
Ingredients
- 125gm butter, softened
- 100gm caster sugar
- 100gm brown sugar
- 1/2 tspn vanilla extract
- 1 egg
- 100gm rolled oats
- 150gm plain flour
- 1/2 tspn baking powder
- 1/2 tspn bicarbonate soda
- 200gm dark chocolate, chopped
Instructions
- Preheat oven to 180 degrees celcius. Line 2 large baking trays.
- Beat the butter, sugars and vanilla with electric beaters until thick and pale.
- Beat in the egg until just combined.
- Fold in the oats, flour, baking powder, bicarbonate soda and chocolate. Mix to a dough.
- Place tablespoonfuls of mixture onto the baking trays, allowing room for spreading.
- Bake for 10 minutes, or until golden. Remove from trays, they will still feel soft, and cool on wire racks. Once cool they will harden.
- Store in an airtight container for up to one week.
Hi Liliana
I am looking for a nice slice recipe where I want to decorate pieces with white icing and card symbols (hearts, spades, clubs and diamonds) made for fondant icing for a bridge club. Would I be able to just put this in a slice tray instead of indictable biscuits as I want the pieces to be rectangular, and if so what size tray should I use. I woul like the slice to be no higher than about 1 cm when cooked.
Cheers Dee
Hi Dee
You can definitely just spread this out and cook it, however you would need to pull it out and cut it while still warm to ensure you can get clean shapes. If you let it cool it will most likely break as you try to cut it. Take it out 5 minutes before the time, slice it with a sharp knife and return to the oven to finish cooking. I’m not sure exactly which size tin to use as I haven’t tested it, but I would use a lamington tin (30 x 20cm) lined in baking paper (leave the edges hanging over so it’s easy to remove). Once you press it all in, if you find it’s too thick transfer to a slightly larger tin. Likewise if it’s not enough you will need a slightly smaller tin. I do think though that the lamington tin will be good. Don’t cook it thicker than 1 cm as the middle won’t cook before the edges. Sounds like a brilliant idea Dee – let me know how it goes! Thanks for contacting me!
Hi again Liliana
That was meant to say individual biscuits….. Stupid iPad!