Double Chocolate Chip Oatmeal Cookies

These are one of my favourite cookies. They look a bit like rock cakes but have beautifully soft centres. The knobbly bits on the outside and extra chocolate chips are such a moorish combination. It’s a very easy recipe for the kids to help with too.

INGREDIENTS
Makes 16-18 cookies

120g unsalted butter
60g brown sugar
1tbsp caster sugar
1 large egg
1 tsp vanilla extract
115g plain flour
1/2 tsp baking soda
1/4 tsp flaked sea salt
170g rolled oats
100g milk chocolate chips
100g dark chocolate chips

  • Cream together the butter, sugars and vanilla essence. Add the egg and stir to combine.
  • Whisk together the flour, baking soda and salt then add the mixture to the wet ingredients and stir to combine.
  • Add the oats and stir then add the chocolate chips and stir.
  • Pop the bowl in the fridge for an hour to allow the butter to chill again. This will help the shape and texture of the finished cookie.
  • Pre-heat the oven to 180°. Scoop golf ball-sized amounts of the mixture onto a non-stick baking sheet or a baking sheet with a piece of greaseproof paper on it.
  • Bake on a high shelf for 10-12 minutes until golden. Cool on a rack then snaffle them up.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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