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| Oatmeal adds a healthy high-fibre twist to Chocolate Chip Cookies |
...and the only way to go with this mix of chocolate and oatmeal is to treat them as a slightly healthier treat and behave accordingly.
That said, the crisp, slightly chewy cookies are high in fibre (slowing down the absorption of sugar and aiding digestion) and the oatmeal adds a lovely nubbly texture that is very appealing. 67 added orange zest and replaced vanilla with orange essence to add a hint of citrus.
This recipe is easy and perfect for encouraging newbies and kids to bake. Check that the individual ingredients have been measured out correctly (each in a separate small bowl or paper case) before proceeding with mixing, forming, baking and freezing. If using a hand mixer, a little help may be needed at the end stages when the dough is thick and a little unwieldy.
The recipe makes 40'ish cookies but the recipe halves nicely. Bake some straight away and freeze the rest for later. Whenever the desire strikes for a fresh cookie or two (or three!), dip into the freezer stash and bake. (Note: small quantities of cookies bake up beautifully in a air-fryer) (see tips below)
225gm/9 oz soft unsalted butter (zap in microwave 20 secs if necessary) (For vegan margarine; measure it while solid, just out of the fridge , then soften)
140gm/5oz soft brown sugar
135gm/5.2 oz white sugar
2 large eggs, lightly beaten
1 tsp orange extract (or vanilla extract)
zest of one orange (opt)
240gm/8.5oz plain flour
1 tsp salt
1 tsp baking soda
up to 200-300gm/7-10.5 oz regular or dairy-free chocolate chips (67 used 150gm)
Method:
