Warning: these Chocolate Chip Oat Cookies are seriously addictive! 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 their is cookie dough (unless of course you’re broke).
- 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.
- 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) brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 690g (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 - abut 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 spoonful’s of cookie onto the lined baking tray and bake for 10-12 minutes or until golden but still chewy. Store in an airtight container.