Oooh, autumn is here and these cookies are a lovely cold-weather treat. These are so chunky and fluffy and like something you'd get in a decent hipster coffee shop.
I made two
versions, one with 200g flour and one with almost double, 350g. The ones with
less flour were a lot more sticky and they flattened right out. I prefer them
with a bit more risen, cakey texture.
I was keeping these nut-free but this recipe would be
AMAZING with the addition of a little coconut. Or, coconut and dried
cranberries and leave off the chocolate. Or walnuts and maple syrup. Yum yum yum. Lots of options.
makes about 2 dozen cookies
Ingredients
- 350g plain flour
- 1 tsp cinnamon
- 1 tsp baking powder
- Pinch salt
- 230g softened butter
- 200g brown sugar
- 100g granulated sugar
- 1 tbsp vanilla sugar
- 2 eggs
- 1 tbsp golden syrup
- 240g porridge oats
- A few handfuls of chocolate chips
Method
Mix together the dry ingredients and set aside – flour, cinnamon,
baking powder, salt.
Cream the butter and sugars together.
Add in the eggs and golden syrup and beat again until smooth
and incorporated.
Pour in half the dry ingredients you set aside and mix with the mixer.
Then add in the rest and mix by hand.
Finish by throwing in the oats and chocolate chips.
Chill at least an hour (up to 4 days), pressing cling film
against the cookie dough surface.
When you’re ready, preheat the oven to 175 degrees Celsius
Roll the dough into balls and press down a bit.
Bake for 14 or so minutes, until golden on top.
Allow to cool on a wire rack before chowing down!
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