I am sorry I haven’t posted anything for over a week; I went
to see my sister this week and I had all these great ideas of sweet treats to post, but obviously that did not happen. There was a leak in her apartment
building and they turned off the water supply to all the flats. NO WATERR!!!!????
Considering that my sister has a 3 month old, we hightailed it outta there
pretty fast leaving behind all my ingredients, utensils and plans for sweet
treats :-(
I made these cookies a while back but hadn’t blogged about
them yet and I figured what better time to post them than during this forced
baking break. These cookies are soft, chewy, and super easy to whip up, plus the
ingredients are things that you are likely to have in your house already.
The cookie dough does need some time to rest before you bake it to help relax the gluten and give a great textured cookie.
CHOCOLATE CHIP OATMEAL COOKIES
Ingredients
50g of light brown sugar
50g of granulated sugar
½ cup of oil
1 tsp baking soda
1 egg
½ tsp vanilla extract
140g of flour
¼ tsp cinnamon
¼ salt
30g of oats
45g of chocolate chips (you can chop up a chocolate bar
instead)
Directions
Place the sugars and the oil in a bowl and whisk together.
Add
the egg and vanilla and whisk again to incorporate.
Mix the flour cinnamon and salt together and fold this into the
oil mixture.
Fold until just properly combined and there are no more flour
streaks; you do not want to over mix the batter.Add in the oats and chocolate chips and mix to evenly
distribute.
Cover with cling film and leave to rest in the fridge for at least
30 minutes or overnight.
When you are ready to bake, preheat your oven to 170oC.
Line a baking sheet with parchment and very lightly grease with oil or cooking
spray. Drop about half a tablespoon of the cookie dough onto the baking sheet leaving about 2 inches between each one.
Bake for 10-12 minutes and leave to cool for about 10 minutes on the baking sheet before transferring cookies to a cooling rack to cool completely.
Enjoy!
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