The Best Chocolate Chip Oat Cookies

The Best Chocolate Chip Oat Cookies

by | Feb 22, 2018 | 8 comments

Warning: these are seriously addictive! And probably the best chocolate chip oat cookies you’ll ever make.

Chocolate Chip Oat Cookies

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!

  1. 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!
  2. Always use roughly the same amount of chocolate as there is cookie dough (unless of course you’re broken which happens!).
  3. 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!

Chocolate Chip Oat Cookies

THE BEST CHOCOLATE CHIP OAT COOKIES

Makes 12

 

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.

Triple Chocolate Chip Horlicks Cookies

Triple Chocolate Chip Horlicks Cookies

by | Aug 18, 2015 | 0 comments

You see that nibbled cookie there in the back? Now let me tell you something about food stylists, most of them would carefully break off a piece of said cookie to look like someone had taken a bite out of it, they would then meticulously arrange the crumbs with tweezers to look like they accidentally tumbled from the cookie. Er, yeah… that’s totally what I did… JOKES!
 
Are you kidding me?! The best way to make a cookie LOOK like it’s had a big bite taken out of it is to TAKE A BITE OUT OF IT. And also, I ate a ton of these cookies while shooting them. The batch didn’t make 9, I just ate so many that there were only 9 left…
 Oh you want to know about the cookie? Of course you do! Because you want to eat way too many like I did. That’s why you’re here! This recipe is my twist on Christina Tosi’s childhood chocolate chip cookie.  Christina Tosi, incase you don’t know, is the sweet genius behind Momofuko Milk Bar in the US. I haven’t met her, but I just know we would be baking besties.
 
 
For me, the perfect chocolate chip cookie has firstly, more chocolate chips than cookie and secondly, is crispy on the outside but chewy in the middle. This is ALL of those things!  Chris (my baking bestie) uses milk powder in her recipe, I swapped mine for Horlicks (because I basically keep them in business with my addiction) and I revved up the chocolate chips. And I really mean revved, because I used three kinds; white, caramel and milk chocolate. Good things always come in three’s, people.
 
Also, imagine Astro’s or Smarties in these? Or Chuckles?
 
Now, go forth and bake cookies!

Triple Chocolate Chip Cookies

Recipe inspired by Christina Tosi

Makes 24

 

225g butter, melted (still warm but not hot)

1 cup packed Natura Light Demerara Sugar

1 large egg

2 tsp vanilla extract

1 3/4 cups cake flour

2 tbsp Horlicks (malted milk drink) or milk powder

1 tsp salt

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

360g The Kate Tin Baking Chocolate, chopped or chocolate chips*

Preheat the oven to 190 degrees celcius. Mix together the butter and sugar for 1 minute or until well combined. Beat in the egg and vanilla for another minute. Mix in the flour, milk powder, salt, baking powder and bicarbonate of soda until just combined. Add the chocolate bits and mix again. Drop spoonfuls of cookie dough onto lined baking sheets ad bake the cookies for 10-12 minutes or until golden brown. Cool completely. I’m not going to even bother telling you how to store them because there won’t be any left to store.

 

TIP Chopped chocolate is much better than choc chips, in my opinion. We’re looking for ooze here, and choc chips are way too stabilized.