Oaty chocolate chip cookies: not a diet option, admittedly
Ah, the Easter hols. Don’t you just love them? Being a total heathen, I’m not particularly interested in the religious stuff, but hey, copious amounts of chocolate, fluffy bunnies and not having to get up to take the kids to school? Bring it on. This morning, then, found me pottering in the kitchen and doing some severe damage to my chocolate chip cookie recipe. I know, I love a fiddle. I just can’t help myself. Actually I think this one’s much better than my original - posted back in 2006 (can you believe that?), but see what you think:
125g butter
150g brown sugar
1 egg
1 tsp vanilla extract
150g flour
50g oats
100g chocolate, chopped
So cream the butter, then add the sugar and beat together until it’s really light. Add the egg and vanilla and beat again until pale and fluffy. Stir in the flour until it’s just combined, then add the oats and chopped chocolate:
Dollop the mixture in spoonfuls onto a baking tray. I used an ice cream scoop to make really massive cookies, but if you’re not such a disgustingly greedy pig, you could make smaller ones.
Bake at 180/gas 4 for about 10-12 minutes. Don’t overcook them as you want them really lovely and soft in the middle. Serve while still warm with a nice cup of tea.
Oh, and while we’re on the subject of yummy stuff, pop over to the Daily Spud’s gaff, and check out her amazing sticky toffee pudding recipe - try it and die of happiness. Here’s my attempt, which was happily scoffed on Sunday:
There. If I haven’t succeeded in gumming up your arteries completely by now, I must be damned close. Enjoy!
16 Responses to “Oaty chocolate chip cookies: not a diet option, admittedly”
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Nats: Nothing like baking on a rainy day. Have a great week off, too x
Rach: My lot are already on at me to make some more. I could end up with little barrels instead of children
Being on my life-long diet I will not be making your cookies EM nor your pud Spud. You’re not helping ladies!!!
Jenn: Sorry. I’ll have to start knocking up something healthy. I’m not too good at that though! x
Ruth: I made another sticky toffee pudding just to have it cold – it’s got the most amazing moist texture. Yum!!
Can’t believe you’ve been blogging since 06!
Kate: Ah, sorry there Kate. I’d love to hate chocolate too, what a bonus that would be for the waistline
Lamb shoulder from Jamie Oliver’s recipe for Easter here. Cooks for hours and comes out falling off the bone, then add a mint and caper sauce, nice glass of wine, amazing.
Sandra: Ah, that’s what I like to hear! Yes indeedy doody, I’ll email it to you. I’ve been dying to try that slow roasted lamb shoulder recipe – and that sounds particularly yum. You’ll have to let me know how you get on too x
I’ve made something similar with white chocolate and cranberries (from Rachel Allen) then my own twist of stem ginger and dark chocolate.
Will definitely try this recipe with some broken up easter eggs – Thanks for the recipe.