A wonderful crunch. Be careful not to overcook them as they should stay quite pale, not too browned. If you use good quality dark chocolate it caters to an adult taste even better. Yum.
"One of my fav’ recipes from when I was a kid and is still a fav’. My mum makes these great choc chip cookies - I used to have them for my birthday parties. Everyone loves them" - Alessandra Krilis.
Pictured: “Greatest choc chip cookies ever”
150g butter softened
1 cup brown sugar
1 egg
1 ½ tsp vanilla essence
1 tsp baking powder
1 cup plain flour (sifted)
A pinch salt (add to flour)
1 tbsp water if required
1 ½ - 2 cups rolled oats
1 cup chocolate chips (the good stuff)
Preheat oven to 160°C fan forced or 180°C conventional oven.
Use kitchen aid style mixer or good electric beaters.
Beat butter and sugar until mixed
Add egg, vanilla, beat til smooth
Add flour, baking powder and salt and mix it gently til just combined, do not overwork
Add oats
Add chocolate chips
Add the water if mix seems too dry
Dump loaded tablespoons (measure this for even cookies) of mixture onto two greased trays allowing room for spreading and cook for 20 minutes in the middle shelf, depending on how big they are and your oven, til they turn a pale gold - be careful not to over cook.
Leave to rest on tray 5 minutes before placing on a wire rack to cool.
You can double the quantity and roll the excess into a large log to freeze, then thaw slightly and slice into 1cm thick rounds before baking.
Makes 25-30
Pictured: “Greatest choc chip cookies ever” dough spacing just before baking