When I think about good chocolate chip cookie I envision a slightly crunchy and golden outside with a soft, chewy and chocolaty center. This chocolate chip cookies have and addition of oats and honey witch give the cookies a nice chewy texture. This cookies also use a combination of white granulated sugar and dark brown sugar to help attain an amazing flavour and texture. This cookies are good for any occasion be it a kids birthday party, tea dates with friends, 4 o'clock tea or just for snacking around the house. This is a simple to follow recipe and the rewards are amazing! Let's get started!
PREP TIME: 10MIN
CHILL TIME: 1 HR
BAKE TIME: 12-15 MIN MAKES: 22 COOKIES
INGREDIENTS
1 cup unsalted butter/margarine(room temperature)
1 cup granulated white sugar
1/2 cup dark brown sugar
2 large eggs at room temperature
2 tsp vanilla essence
1 tbs honey
2/1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup instant oats
2 cups dark chocolate chunks
PROCEDURE
- In a large bowl cream together your butter, granulated white sugar and dark brown sugar with a wooden spoon or spatula. Cream your butter and sugar by pressing them together on the side of your bowl until well combine.
-Add in your eggs, vanilla essence and honey. Mix everything in together with your spoon until well combined.
-In a separate bowl sift together your all purpose flour, salt, baking soda and cinnamon powder.
-Gradually Add year dry ingredients into your wet ingredients and mix with your wooden spoon until everything is well incorporated.
-Add in your oats and chocolate chunks. Mix until well incorporated into your cookie Dough.
-Line a baking sheet with parchment paper. Scoop out 2 tbs of your cookie. Roll into balls with your hands and place on baking tray.
-Refrigerate for 1 hour. After one hour, pre-heat your oven to 180 degrees Celsius/ 350 degrees Fahrenheit for 10 min. (Refrigeration helps the cookies firm up and hold their shape during baking. It ensures your cookies bake out evenly and that they do not spread out too much.) If you are not planning to eat your cookies that same day; after refrigerating them for an hour, transfer your cookie dough balls into a zip-lock bag or air tight container and freeze them until needed. They are good in the freezer for about 2 weeks. When you are ready to bake them, remove them from the fridge and leave to thaw for one hour on the counter before baking.
-Bake for 12-15 min on the middle rack until nice and golden brown around the edges.
-Leave to cool on the tray for 5 min for them to firm up.
- After 5 min remove from your baking tray and place on a cooling rack to cool further for 10 more minute.
Enjoy with a cold glass of milk!
Hope you enjoy ❤️❤️ Jeremy
Amazing ...can't wait to go and make myself a scrumptious batch...😋😋😋