Since moving to Australia nine months ago, my stepmom has lamented the lack of good cookies (or biscuits as we know them here) available.
“They’re all too hard,” she would say with each new brand of choc chip cookies we brought her to try.
“They need to be chewy on the inside.”
I’ve only tried them the way the recipe suggests, but I’m hoping to soon try substituting more chocolate chips for the nuts and seeing how they turn out.
- 250g butter at room temperature
- 2 cups plain flour
- 1 tsp bi-carb soda
- 1 cup white sugar
- 2 ½ cups breakfast oats, processed in a food processor until they resemble breadcrumbs
- 2 cups chocolate chips (feel free to make them dark, milk, white or a combination)
- 1 cup dark brown sugar
- ½ tsp salt
- 2 eggs at room temperature
- 1 tsp baking powder
- 1 tsp vanilla
- 1 ½ cups chopped nuts of your choice – we chose to use ½ cup walnuts, ½ cup pecans and ½ cup salted peanuts
Heat your oven to 190 degrees Celsius.
Cream the butter and both of the sugars until light and fluffy. Add the eggs one at a time, followed by the vanilla. In a separate bowl, sift together the flour, bi-carb soda, salt and baking powder. Stir in the processed oats and then slowly mix to dry mixture into the butter/egg mixture until all combined and a dough is formed.
Remove the dough and hand knead in the nuts. We divided the dough into three portions – one for each of the three kinds of nuts.
Scoop out tablespoon-sized chunks and roll them into balls. Place 7-10 on a tray, spaced well apart as they will spread. Place them in the oven for about 9 ½ minutes. The original recipe had 10 minutes, but I found my first batch a little firm so I adjusted the time slightly.
Leave to cool on the tray before peeling off (and eating!).