These chocolate chip cookies are my idea of the ultimate cookie, crispy on the edges and chewy in the centre!
Bake them for school lunches, as a treat or make them into ice cream sandwiches for dessert!
ULTIMATE CHOCOLATE CHIP COOKIES
- 1 cup whole rolled oats blended
- 2 1/2 cups plain flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 285 grams butter softened
- 1 1/4 cups brown sugar
- 1 cup plus 2 tablespoons white sugar
- 2 large free range eggs
- 2 teaspoons vanilla extract
- 350 grams Whittakers 50% chocolate about 1 ½ blocks, chopped
Preheat the oven to 180 degrees.
Process the rolled oats in a food processor until it forms a flour like consistency.
Combine processed rolled oats, flour, baking soda, baking powder and salt. Stir to combine and set aside.
Using paddle attachment on mixer, cream butter and sugars together just until blended.
Add eggs, one a time, mixing well after each addition.
Add in the vanilla extract.
Put the cake mixer on low speed, and add in dry ingredients.
Mix until just combined. Do not overmix.
Stir in chocolate by hand gently.
It’s best to make bigger cookies for the right crispy yet chewy texture – I recommend using a tablespoon size scoop for the size of your cookies.
Place 6 scoops of cookie mixture onto one large tray lined with baking paper.
Bake for about 15 minutes.
I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool.
Then move them to a cookie rack or plate to keep cooling.
If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and place them in a container to store in the freezer. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.