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Oatmeal chocolate chip cookies are simple cookies with lightly crisp edges and a soft, chewy centre. The rolled oats give them a distinctive, slightly rustic texture. Packed with dark chocolate chips, they are wonderfully aromatic and pleasantly moist. It\u2019s worth chilling the dough well \u2013 preferably for several hours \u2013 as this helps the cookies keep their shape and prevents them from spreading too much during baking. Perfect for a sweet treat :).<\/em><\/p>\n<\/blockquote>\n

Makes 16 cookies.<\/span><\/p>\n

Ingredients for the oatmeal chocolate chip cookies:<\/span><\/p>\n

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• 115 g butter<\/li>\n
• 70 g light muscovado sugar<\/li>\n
• 50 g caster sugar<\/li>\n
• 1 large egg<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 100 g plain flour<\/li>\n
• \u00bd teaspoon ground cinnamon<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• a pinch of salt<\/li>\n
• 130 g rolled oats<\/li>\n
• 150 g chocolate chips or chopped dark chocolate<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Place the butter and both sugars in the bowl of a mixer. Beat until very light and fluffy. Add the egg and vanilla and continue beating until thoroughly combined. Add the flour, cinnamon, bicarbonate of soda and salt, then mix until combined. Finally, add the rolled oats and 110 g of the chocolate chips (reserve the rest for sprinkling) and fold together with a spatula until combined. The dough will be thick and sticky. Chill in the fridge for 1 hour. Note: For this recipe, I prefer to chill the already-shaped cookie dough balls for several hours or overnight, as after only 1 hour of chilling the cookies spread more on the baking tray \u2013 although they are still delicious :).<\/p>\n

  Line a large, flat baking tray with baking paper. Shape the dough into balls weighing approximately 40 g each. The easiest way is to portion the dough onto the tray using a small ice cream scoop. Arrange the balls on the tray, leaving several centimetres between them \u2013 they will spread considerably during baking. There is no need to flatten them before baking. Sprinkle with the reserved chocolate chips or pieces of chocolate.<\/p>\n

  Bake the oatmeal chocolate chip cookies at 175\u00b0C (fan), for about 13\u201315 minutes, or until golden. The longer you bake the cookies, the crispier they will become; cookies with a paler centre will be chewier. The cookies will be very soft immediately after baking, so leave them on the tray for a few minutes to cool slightly, then transfer to a wire rack to cool completely.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n

  Recipe adapted from sallysbakingaddiction.com<\/a>,<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Oatmeal chocolate chip cookies are simple, buttery biscuits with lightly crisp edges and a soft, chewy centre. The rolled oats give them a distinctive, slightly rustic texture. Packed with dark chocolate chips, they are wonderfully aromatic and pleasantly moist. <\/p>\n","protected":false},"author":1,"featured_media":19309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[70,36],"tags":[96,86,102],"duration":[],"tag_group":[],"class_list":["post-19308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-for-kids","category-cookies-biscuits","tag-chocolate","tag-cinnamon","tag-oats"],"acf":[],"yoast_head":"\n