With no end to the wind, rain, storms, and snow (for those of you reading from other parts of the world) plaguing us this winter, you’re going to need a recipe for some really delicious oatmeal cookies, packed full of chocolate chips. Trust me, I made these on a cold, windy, wet day, and eating one with a cup of tea feels like a warm hug. Comfort food at its best, and a reminder once again that cookies are the worlds most perfect food.
These cookies are dense, moist and chewy, with a hint of cinnamon and ginger. They demand to be eaten with a glass of milk, preferably after school.
I adapted the recipe from this one by Anna Olson, replacing the raisins (just no) with plenty of chocolate chips. To make sure I got pretty round cookies, I used an ice-cream scoop to scoop balls of cookie dough and drop it onto my baking trays, and then I flattened the balls slightly and pressed more chocolate chips into the tops of the cookies, (the secret to a good lookin’ cookie!).
- 250g unsalted butter
- 300g golden caster sugar
- 3 eggs
- 1 tbsp vanilla bean paste
- 1 tsp cinnamon, ground
- half tsp ginger, ground
- 250g plain flour
- 2 tbsp cornflour
- pinch salt
- 300g porridge oats
- 300g milk chocolate chips
- Preheat your oven to 190c/gas mark 5/375f and then prepare three large cookie/baking sheets with parchment paper.
- In a large bowl or stand mixer, combine the butter (it needs to be very soft) with the caster sugar and beat for 3-4 minutes, until fluffy and light. Next, incorporate your eggs one at a time, beating well between each addition, along with the vanilla bean paste.
- Next, sift in your flour, cinnamon, ginger, and cornflour into the butter mix, and then measure your 300g of porridge oats. Stir well to combine.
- Finally, pour in the chocolate chips (love that satisfying clattering!) and you're done!
- Depending on how large you'd like your cookies, either scoop or use floured hands to pinch off the right size amount of dough, then shape into a ball gently in your hand.
- Pop onto your baking tray, with plenty of room between cookies, then smush each ball down slightly, and pop some more chocolate chips on top.
- Bake for 10-12 minutes, then remove and cool completely on the tray before removing. Store in an airtight tin for up to 5 days.
- I made fairly small, two-three bite cookies with my ice-cream scoop which took around 10-12 minutes to bake. If you want larger cookies, use more dough but bear in mind they'll take a little longer to cook.