When I came across this recipe over at Barbara Bakes I just had to try it. The recipe promises rich, chewy and thick cookies and what’s not to love about that. Barbara starts her post about the biccies with an interesting discussion. Most people have a very definite preference when it comes to chocolate chip biscuits. People seem to either like them chewy and thick or thin and crunchy. I have to say that I think both are delightful and I’d happily devour either biscuit as long as it tastes great. These cookies are so delicious I baked two batches in two days. No I didn’t eat them all I gave quite a few away as a gift. They’re very easy to make (no dough rolling or shaping) and only take 6 minutes to cook so you can be eating freshly baked cookies within about 15 minutes of finishing reading this post.
I was having a serious blonde moment when I took the ingredient photo and left out the chocolate chips!
Start by beating the butter and sugar together with an electric mixer until they are smooth and creamy.
Take the bowl off the stand and stir the egg and vanilla through the sugary butter.
Now stir through the flour, salt, oats, cinnamon and baking soda until they are just combined.
Add the star of the show, the chocolate chips and stir them through just until they are evenly distributed. You don’t want one cookie being denied its fair share of the chocolate.
I was so eager to get them into the oven I also forgot to take a photo of the pre-baked cookies. This is them after a minute or two in the oven when I finally remembered to take a photo. Spoon heaped-teaspoon-sized blobs of dough onto a lined baking tray leaving about 4cm between each blob. Bake the cookies at 185C fan-forced for 6-8 minutes. If you are using two trays then switch them around half way through the time to make sure they cook evenly. If you use a silicone baking sheet I would advise using baking paper over the top as well. Some of mine stuck to the mat.
Take the cookies out of the oven and leave them to rest on the trays until they’re firm. They won’t look completely cooked at this stage and will be quite soft in the middle but as long as the outside is golden they’re done. They’ll firm up as they cool.
Once firm, transfer the cookies to a wire rack to cool completely.
Enjoy! What about you, do you have a preferred type of chocolate chip cookie?
- 2 cups plain AP flour
- 1/2 cup rolled oats (could just use flour as the original recipe suggests)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (250g) unsalted butter, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon (my addition)
- 1 bag dark chocolate chips (I used about 150g/5.5oz)
- 1 cup chopped pecans (optional – I left these out)
- Preheat the oven to 185C(365F) fan-forced.
- In the bowl of an electric mixer, use the paddle attachment to beat the butter and sugar together until smooth and creamy.
- Remove the bowl from the stand and stir in the eggs and vanilla.
- Add the flour, baking soda, salt and cinnamon and stir until just combined.
- Tip in the chocolate chips and stir them through.
- Spoon heaped-teaspoon-sized blobs onto a lined baking tray leaving about 4cm between blobs.
- Bake the cookies for 6-8 minutes and swap the trays half way through if you are using more than one tray at a time.
- Let them cool on the trays until they are firm enough to move then transfer to a wire rack to cool completely.
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