20 October, 2015
Oats & chocolate chip cookies
Another variation of the basic chocolate chip cookie. Half of the flour is replaced with rolled oats. So instead of the crunchy buttery cookie, this gives a softer denser cookie. Two of these and a glass of milk could easily be my breakfast.
Rolled oats can be replaced with quick oats as well. I had made this same recipe with quick oats, once. It came out just fine, but it didn’t have the same texture and the chewiness. When adding, oats, make sure to mix flour and oats together before mixing in to the batter. This helps oats to be mixed evenly across the batter.
If you don’t have chocolate chips, a good option is to chop up a slab of cooking chocolate. I think that tastes even better. I like biting in to different sizes of chocolate chunks.
Just to get all the cookies same size, I use an ice cream scoop to measure batter on to the tray. For an even round, shape, make a dough ball and press on to the tray. For a rustic look, just place the dough on the tray and press lightly.
- 150g flour
- 2 cups oats
- 170g butter (soft)
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1 cup chocolate chips
- Preheat oven to 170 °C.
- Line a baking tray with parchment paper.
- Mix flour, baking soda and oats in a separate bowl. Set aside.
- In a bowl of a stand mixer, beat butter and sugar until combined.
- Add the egg and mix until clear followed by vanilla extract.
- Fold in the flour mixture.
- Throw in the chocolate chips and mix so that it spreads evenly throughout the batter.
- Place spoonful of batter on the prepared sheet 3 inches apart.
- Lightly press each cookie dough ball, so that they all bake to even size.
- Bake for about 12-15 minutes or until the cookies get a hard shell yet soft to touch.
- Cool on a wire rack.
- For a crispier cookie, reduce temperature to 150 C and cook for a further 5-10 minutes, checking frequently.