These Chocolate Chip and Oat Cookies will be wolfed down before the day is done.

Home baked biscuits are heavenly. They are far supreme to the mass market, factory produced varieties that we tend to slip into the supermarket trolley without a second thought. Biting into a home baked biscuit, especially one picked straight off the baking tray and still warm from the oven, is so satisfyingly scrumptious. I just sampled one of my Chocolate Chip and Oat Cookies and am looking forward to publishing this post so that I can return tot the kitchen for another one with a cup of English Breakfast Tea! 

I used to make this recipe when I was a university student and would supply a cafe with fresh batches, along with various loaf cakes. It was not unusual for my parent’s house to have the aroma of baked goods wafting through long after the sun went down, because I used to stay up late at night filling the required order. 

I have changed my original recipe a little, tweaking it here and there over time with the main addition being rolled oats. They are an excellent source of fibre and also give the cookies additional texture and a touch of that distinct and wholesome “oaty” taste. I have also reduced the amount of sugar and vanilla and give the option of using either chocolate chips or the larger chocolate buttons. It’s up to you and your tastebuds whether to go for the milk chocolate or dark chocolate variety or even a combination of the two which is my favourite.

I have tried other chocolate chip cookie recipes but always come back to this one, because for me it has the flavour, substance and the ideal combination of crunch – without breaking one’s teeth –  and gratifying “chewyness”. 

A tip about the baking time; take the batch out at EXACTLY the 15 minute mark. If they stay in too long, the cookies will burn around the edges and dry out. This will result in the batch being hard and unpalatable like a dog biscuit, in which case you should just bin the lot. Save yourself the angst and watch the clock. 

The finished cookies should be a slightly imperfect round shape that fits neatly into the palm of a woman’s hand. This makes them even easier to secretly whisk away without anyone noticing. 

My Favourite Chocolate Chip and Oat Cookies makes 36 plump, palm-sized cookies

Ingredients
250 g unsalted butter melted
2 cups loosely packed brown sugar
1 teaspoon vanilla extract
2 large eggs
250 g good quality chocolate chips or chocolate buttons, either milk or dark variety – I use the Cadbury Melts or Cadbury Chocolate Chips with cocoa butter, both available at supermarkets in Australia. 
2 cups self raising flour
2 cups plain flour
1/2 cup rolled oats – do not use instant oats as they are not robust enough and will not provide the designed texture.

Preheat the oven to 180 degrees fan bake mode. 

Using a hand whisk, beat together the melted butter, sugar and vanilla until combined and lump free. 

Add the eggs and beat in until silky smooth. 

Add all the other ingredients and at this point put away the whisk. From here you will use your hands which I am assuming were washed thoroughly before beginning this recipe. Combine the ingredients using a kneading and turning motion with one hand, while the other hand steadies the bowl. The mixture will look floury and loose at first, but DON’T PANIC! As you work the mixture with your hand, it will start to come together and take on a texture that resembles Play-Doh. Do not be tempted to add any liquid otherwise your finished cookies will be soft and sloppy. 


Once everything has completely combined, take flat tablespoonfuls of dough, roll each one into a ball and position on your baking tray allowing enough space for the cookies to spread out as they are baking. Gently press the top of each dough ball with your fingers to flatten slightly as shown in the photo above.

 
Place in your preheated oven for 15 minutes. Allow to cool for five minutes before eating to avoid burning your tongue on the molten chocolate chips. Once cool, they can be stored in an airtight container for up to a week – if they manage to last that long with enthusiastic eaters about!

Hot and fresh straight from the oven.