Singing the praises of the humble rolled oat
I love rolled oats- they are the epitome of comfort food and they are the principle ingredients in so many fantastic foods- granola (my favourite recipe is Clotilde’s but I eat it over yoghurt rather than for breakfast as it’s pretty sweet), bircher muesli, plum porridge…. I could go on but I won’t because I want to tell you about my very favourite thing to make with rolled oats at the moment- Oatmeal, Choc chip cookies! Now, full disclosure- I don’t actually like choc chip cookies in general, particularly not the kind that you make from batter that is found in a tube in the refrigerator section of the supermarket. But these are actually really good- they aren’t too sweet or too soft (soft cookies are bad cookies in my humble opinion) and they last an age in the biscuit tin. They are also, most importantly, really yummy.
This is from Bill Granger’s book Bill’s Food which I would highly recommend- the recipes are quick, easy and inspired. It was one of the first cookbooks that I bought and I still use it all the time.
Recipe after the jump…
Chocolate oatmeal cookies
150 g softened unsalted butter
230g soft brown sugar
1 egg (lightly beaten)
2 tsp vanilla extract (or vanilla essence if you don’t have extract)
125g plain (all purpose) flour
1 tsp baking powder
a pinch salt
235g Rolled oats (old fashioned work better than quick oats)
175g good quality dark choc chips
Preheat the oven to 180 degrees
Beat the butter and sugar together in a bowl with a wooden spoon or in the bowl of an electric mixer until fluffy. Add the eggs and the vanilla and beat again until smooth. Sift in the flour, baking powder and salt and stir into the batter. Add the rolled oats and chocolate chips and fold them into the batter too- don’t overwork the mix.
Grease a cookie tray well and scoop tablespoons of the mix onto the tray (or you can roll them into balls with your hands and flatten them out). Put them in the oven and bake for 20 minutes or until pale golden brown. Let them cool down on the trays for a little while (about 5 mins) before trying to lift them off as otherwise they stick a bit.
Recipe makes approx 30 depending on the size of the cookies. If (God forbid) you don’t like dark chocolate then I suppose milk chocolate will do just as well. Dried fruit like dried apricots (chopped up small) or craisins should also work well instead of the chocolate if you want to mix it up a bit.
This entry was posted on June 22, 2007 at 12:22 am and is filed under Chocalicious, Cookies. You can subscribe via RSS 2.0 feed to this post's comments. You can comment below, or link to this permanent URL from your own site.