Oatmeal & Chocolate Chip Cookies
This is my second recipe from the Sweet and Simple Bakes. Every month, Rosie and Maria give a recipe and we need to bake it by the first of next month and post it on our blog. I baked their Vanilla Apple Cake, which was simply delicious and this month it is Oatmeal and Chocolate Chip Cookies. Here is my bake for this month, Oatmeal Chocolate Chip cookies. The recipe for the cookies is on their site. I followed their recipe with a few substitutions. I will list the original recipe and, italicize and bold the substitutions I made.
- 110g (4oz) butter, softened
- 110g (4oz) caster sugar or superfine sugar
- 110g (4oz) soft brown sugar or light brown sugar
- 1 egg
- 2 tbsp water
- 1 tsp vanilla extract
- 250g (9oz) porridge oats (rolled oats)or Quaker Oats
- 110g (4oz) self-raising flour
- 1 level tsp salt
- 110g (4oz) chocolate chips, raisins or chopped nuts or 4 oz smi sweet chocolate chips and hand full of raisins
- Preheat the oven to 350F.
- Cream the butter in a large bowl or in an electric food mixer until soft. I used an electric beater.
- Add the sugars and beat until the mixture is light and fluffy. Add both white and brown sugar. I forgot my brown sugar.
- Add the egg, water and vanilla extract while still beating.
- Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough.
- Once I added all the ingredients, I realized I missed an ingredient, when I saw the bowl of brown sugar sadly staring at me. I was in a dilemma if the brown sugar would mix well after adding oats and flour. I thought of discarding mixture and starting it all over. Then, I used my god gifted spoon, my hand, to mix the dough until the brown sugar was well incorporated.
- Using hands roll the dough into small balls and place them slightly apart on a tray. I have only one baking sheet or tray so had to bake the cookies in 2 batches.
- Bake in the oven for 15 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.
- I baked the first batch for 20 minutes and found the cookies very crispy. The second batch I baked for 15 minutes.