Glenndaline Oat Chocolate Cookies

These Oat Chocolate Cookies are one the most crunchy with a slightly soft middle, and taste amazing!

Thanks to my friend Glenn for giving me the basics for this Cookie recipe. I have changed a few measurements to the ingredients and now I think they taste even better, with more of a crunch to them.

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Serves: 24

Ingredients

  • 125g Unsalted Butter
  • 125g Soft Brown Sugar
  • 125g Caster Ssugar
  • 250g Plain Flour
  • 300g Porridge Oats
  • 1 egg
  • 200g Semi Sweet Chocolate Chips
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Salt
  • 125g Milk Chocolate (grated)
  • 1 tsp Vanilla Extract

Instructions

1

Pre heat oven to 180c fan

2

Place Porridge oats in a food mixer and blend into a fine powder

3

In a large mixing bowl cream the butter and both sugars together until light and fluffy

4

Add the egg and vanilla extract and mix together

5

Next add the flour, salt, oats and bicarbonate of soda and mix thoroughly

6

Finally add the chocolate chips and grated chocolate and mix together making sure all the chocolate and chocolate chips are evenly distributed

7

Using a tablespoon create balls of the mixture (about the size of a squash ball, slightly smaller than a golf ball), before putting them on to your baking sheet, press them down flat slightly.

8

Place 2 inches apart on a baking sheet and place in the middle shelf of the pre heated oven for 13 minutes

9

Once cooked, remove from oven and leave to cool for 5 minutes before transferring them on a cooling rack

10

When warm these are soft and gooey, when cooled down they have a great crunch to them

Notes

These taste great with a glass of fresh cold milk, or dunked in to a hot cup of tea!

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