So, if you’ve spent a little time on this blog, you’ll know that I am a self confessed Cookie Monster. Cookies are my favourite go to sweet treat. Maybe that’s why there are 21 cookie recipes on here??!! Anyway I try to keep on the oat/nut/fruit side of things but I craved CHOCOLATE! So I caved and made these unbelievably good Oat Chocolate Chip Cookies.
They are so good!
Oh yes I did. I totally stacked a piles of these very yummy Oat Chocolate Chip Cookies. Because what’s better than one cookie? A stack of them!
There you go, that’s my kind of maths 😉
Adding oats to cookies does two important things; it nudges them slightly more toward the healthier end of the nutritional spectrum and it gives them a wonderful, chewy, almost nutty flavour.
Now, you all know how much I love and adore my family. I have the best hubby in the world, who has all but given up his office, so that I can store baking equipment. Bundt tins take up a lot of room you know! Then there’s my Star and Snugs, our two gorgeous girls who, help me so much – cooking dinner, cleaning, vacuuming and much more. Last but definitely not least is our little man, who isn’t so little anymore so I’ll call him by his best friends nickname, Bob. He is growing into a loving and strapping lad who is always ready to help, especially fixing things. Bob has definitely inherited his paternal Grandad’s capability with his hands.
So you see I love them all – but – they also are cookie monsters. Which is fine I make food to be eaten, except out of this batch of 18 cookies I only ate 1. It didn’t help that I’d spent a few days in bed (see here ) after making these. Yes they bring me cups of tea, but as I’d ordered some shortie biscuits, which I love, they brought those with my hot drink. It was only a few days later, when I was able to venture downstairs that I realised they’d all gone!
I was sad for a teeny tiny moment and then very thankful and flattered that my lovely family had enjoyed them so much.
They are my biggest supporters, along with extended family and it really gives me a warm, fuzzy feeling inside knowing I’ve made them something that they have really enjoyed. Being stuck in bed is not fun, knowing there is a tin full of cookies downstairs in the kitchen, helps me to feel that I am more present, than in reality I am.
Recipe: Makes 16-18 Oat Chocolate Chip Cookies
225g/8oz Soft Light Brown Sugar – I used Billingtons
150g/5oz Unsalted Butter- at room temperature
2tsp Vanilla Extract – I use Nielsen-Massey
1 Large Free Range Egg – plus
1 Large Free Range Egg Yolk
175g/6oz Plain White Flour
100g/4oz Plain Rolled Oats – not quick cook
1/2tsp Bicarbonate of Soda
Pinch of Salt
150g/5oz Milk Chocolate Chips or Chunks
50g/2oz Dark Chocolate 70% cocoa
Method: preheat the oven to 165C/150C fan, gas mark 3
- Line 3 large baking trays with baking parchment.
- Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
- Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
- Sift in the flour, bicarb. salt and add the oats.
- Add the chocolate chips.
- Fold all the ingredients together until you have uniform cookie dough.
- Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
- With slightly dampened fingers (it stops the cookie dough sticking to them), press down on each ball to flatten slightly.
- Place the baking trays in the centre and lower parts of the oven. I rotate mine halfway through baking.
- Bake for 15-20 minutes. The cookies are baked when they have spread out and are golden brown.
- Once bakes remove the cookies from the oven. They will still be very soft so leave on the baking trays to cool and set.
- Once cooled lift each cookie free of the baking parchment, use a palette knife to slide underneath the cookie first. Place the cookie back on the baking parchment.
- In a heatproof, microwaveable bowl add the chopped/broken up dark chocolate.
- Zap for 20 seconds in the microwave stirring after each heating session. When the chocolate is almost melted remove from the microwave and continue stirring until fully melted.
- Pour the liquid chocolate into a small disposable piping bag.
- Snip the very end of the piping bag off, creating a small hole.
- Pipe swirls onto each of the cookies. Use all of the chocolate up, simply pipe over the swirls again.
- Set the cookies to one side to allow the chocolate to cool and set.
- Once the chocolate is set pop the kettle on, invite a neighbour round and spend some time chatting over a cup of coffee and delicious Oat Chocolate Chip Cookies.
In the United State and Canada where my friend Liz lives, they carry out cookie exchanges during the holiday season – usually from Thanksgiving through to Christmas. I love that idea! Baking up batches of cookies, sharing, swapping, making new friends, remembering old friends. In fact you should take a look at Teta Lizza website. Liz is an amazing cook and her attention to detail always leaves me impressed.
What do you think, should we have a cookie/biscuit exchange here?
Not because it’s ‘another American custom’ simply because it’s a great idea?
If you have enjoyed these Oat Chocolate Chip Cookies you may also like these:
Thank you to everyone who reads this blog. I really do appreciate you. It’s been wonderful seeing all the bake photos that you have been putting up on Twitter and Instagram. Keep them coming and if you every have any questions about a particular recipe, either leave a comment, or probably for a quicker response send me a Tweet.
We have a 3 day bank holiday weekend coming up. Whatever your plans, i hope that they involve lots of smiles, laughter, fun and feasting with friends, family and neighbours.