Warning: these are seriously addictive! And probably the best chocolate chip oat cookies you’ll ever make.
They’re loaded with just enough oats and nuts to convince your conscience that they’re healthy but the real secret to the perfect choc chip cookie is this: lean in closer, come on, are you ready?
Well there are actually three secrets. Okay, I’ll get to it already!
- Rest the cookie dough overnight. I know it’s torture but it makes them chewy in the middle which, for me, makes them perfection. You can go ahead and bake them straight away – they’ll still be delicious – but waiting is worth it!
- Always use roughly the same amount of chocolate as there is cookie dough (unless of course you’re broken which happens!).
- NEVER use chocolate chips in chocolate chip cookies. I know, I know! It sounds ridiculous but chocolate chips are made bake-stable (fancy word for they’re designed to not melt in the oven), which is just plain silly. We want pockets of melted chocolate dammit! So stick to roughly chopped chocolate. I use this brand.
If oats and nuts aren’t your thing then these brown butter chocolate chip cookies are more you thing. If someone made me choose between these two cookies, I wouldn’t be able to. It’s like choosing a favourite child. They’re just both too delicious!
THE BEST CHOCOLATE CHIP OAT COOKIES
320g (560 ml) cake flour
1 tsp fine salt
1 tsp bicarbonate of soda
250g unsalted butter (if you use salted, remove the salt above), softened
170g (180 ml) white sugar
170g (180 ml) soft brown sugar
1 tsp vanilla extract
2 large eggs
100g (250 ml) oats
360g good-quality dark chocolate, chopped in chunks
100g (250ml) walnuts or pecans, chopped
Preheat oven to 180°C (160 for fan-forced ovens). Line 2 x baking trays with baking paper. Combine flour, salt, and bicarbonate of soda and set aside. Cream the butter and sugars until light and fluffy – about 6-8 minutes. Add vanilla and eggs, beating in between each addition. Slowly add the flour mixture until combined. Add the oats and chocolate chunks to the cookie dough and mix well. Finally, add chopped nuts to the dough and mix. Drop spoonfuls of cookie onto the lined baking tray leaving enough room for spreading and bake for 10-12 minutes or until golden but still chewy. Store in an airtight container.