One of my favourite types of cookies, are Oaty Choc Chip.
1 Stick (125 g) unsalted butter
1/2 cup (110g) caster sugar
1/2 cup (100g) firmly packed brown sugar
1/2 teaspoon vanilla extract
1 1/4 cup (110g) rolled oats
1 cup (150g) plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
175g (6 oz) choc chips (can use white, dark, or milk)
150g (5 1/2 oz) roasted hazelnuts, peeled, chopped (optional)
Preheat oven to 170 deg C (340 deg F). Line 3 baking trays with baking paper.
Using electric beaters, beat butter, sugars and vanilla until pale and thick. Beat in egg until just combined. Using a wooden spoon fold in oats. Sift flour, baking powder, soda and i/2 teaspoon salt over mixture, then fold in. When almost incorporated fold in chocolate and hazelnuts. Using ice-cream scoop, scoop balls of dough (1 heaped tablespoon) onto tray 4 cm apart. Flatten slightly, then bake in two batches for about 10 minutes or until golden. Cookies will feel soft but will crisp as they cool.
Sarah was pretty sure we had shared these cookies previously on our blog. I did a quick search and sure enough she had made them back in 2008 (when she was just 11 years old!). One of the lovely things about blogging is that it is such a good record of your life. I think that Sarah’s passion for baking has only grown since then.
Note: The greaseproof/wax paper with text was purchased here.