Everybody loves a chocolate chip cookie and choc chip cookies were one of the things that my sister and I made ALL the time as kids. These cookies have a bit of Anzac biscuit inspiration in them with the use of oats.
I found this awesome article on chocolate chip cookies, which covers every possible facet of how to make the perfect cookie. If you are interested in how to make chewy vs crispy, flat vs high cookies, this had it all. When making choc chip cookies, I am always torn between using choc chips or chunks of chocolate, so this batch has a combination of the two and it works so well.
The kids, needless to say, loved these cookies, and also were of great
hinderance help with making them. They jumped ship when it came to the rolling of the cookies (which is the best part, as you can eat some mixture) and left a bombsite on the kitchen floor. When they are helping me cook, I will always give each of them a bowl and spoon – Mark gets the bowl with the actual mixture and Claire gets a smaller bowl with a minuscule amount of each ingredient and she thinks she’s in heaven.
Most cookies will keep well for about a week in an airtight container, maybe longer (if they last) due to the sugar and butter in them, which helps with preservation. I made some adult (normal) sized cookies and some smaller ones for the kids.
Remember, while a Dietitian is saying that cookies are ok, don’t go overboard!
- 2 cups rolled oats
- 2 cups plain flour
- 1/2 cup white sugar
- 1 cup light brown sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup canola oil
- 125g butter, melted
- 2 eggs, lightly beaten
- 2 tsp vanilla
- 200g dark chocolate (I used 100g chopped chocolate and 100g chocolate chips)
- Preheat oven to 160°C fan forced (or 180°C without fan). Line baking tray with baking paper.
- Combine flour, oats, sugars, baking powder and salt into a large bowl and mix using a wooden spoon.
- Add eggs, oil, butter and vanilla and mix well. Add the chocolate and mix until well combined.
- Roll mixture into golf ball size dough balls, place on tray and press down slightly with a fork.
- Bake for 15-20 minutes or until lightly golden brown. Allow to cool slightly before taking off the tray.
- Repeat with remaining mixture.