My kids called these oats and chocolate chunk cookies “fake hobnobs”! They absolutely loved them. Try them and let us know if you agree! Feel free to use the flour of your choice as long as you don’t over mix.
Oats and Chocolate Chunk Cookies
Prep time:
Cook time:
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
My kids called these oats and chocolate chunk cookies “fake hobnobs”! They absolutely loved them. Try them and let us know if you agree! Feel free to use the flour of your choice as long as you don’t over mix.
Ingredients
- 1 1/4 cup wholewheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tbsp caster sugar
- 3/4 cup soft light brown sugar
- 200 grs unsalted butter, room temp
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 2 cups rolled oats (porridge oats but not quick cooking oats)
- 1 cup of chopped milk chocolate (about 180grs)
Method
- 1)
Preheat oven to 180C.
- 2)
Line 3 baking trays with non stick baking paper.
- 3)
In a medium bowl, whisk the flour, baking soda, cinnamon and salt. Keep aside.
- 4)
In a large bowl, combine the butter, sugars, vanilla and eggs.
- 5)
Use a wooden spoon or a spatula to cream them then you can use a whisk to combine them better.
- 6)
Add in the flour mixture, mix until just incorporated, then fold in the oats and the chocolate.
- 7)
Use you hand to combine the cookie dough.
- 8)
Use a scoop or 2 small spoons to create golf-ball sized cookies, place on the prepared baking trays, cover in cling and chill for 20min.
- 9)
Remove the cling then bake in the preheated oven for 10min or just until golden.
- 10)
Don’t over bake.
- 11)
Transfer to a cooling rack to cool completely before keeping in an airtight container.
Notes
Based on the recipe by @hibajitan