These little oatmeal chocolate chip cookies are very quick and easy to make up. They are crunchy, just very slightly soft in the middle and totally delicious. The oatmeal makes them more wholesome, despite the chocolate chips.
The original recipe called for melted chocolate, but it's just not necessary and simply makes extra work. I'm all for simplicity where cookies are concerned. Stirring in some chocolate chips works perfectly well.
Also, the original recipe had these little cookies cooking for 25-30 minutes! They were toast when we tried that!
It's worth noting that with most cookies I simply put a bit of cookie mixture onto the baking sheet without shaping or flattening the dough. This dough is quite stiff, and barely spreads at all, so it is important to flatten the balls to get great shaped biscuits.
Time: 30 minutes, not including cooling
Makes 20 small cookies
85g (generous 1/3 cup) soft butter
95g (packed 1/2 cup) soft brown sugar
55g (1/3 cup) chocolate chips
1/4 teaspoon baking powder
85g (1/2 cup) plain flour
115g (1 cup) rolled oats
1/4 teaspoon vanilla essence
3 tablespoons milk
I love these cookies with brown rice tea in particular. They also go well with English Breakfast or with homemade hot chocolate.
As part of a larger spread, I would serve them alongside Apple Fruit Cake and ham sandwiches for a hearty, but more healthy afternoon tea snack.
If you were Overcome by Oatmeal Chocolate Chip Cookies, you might be pleasantly Surprised by our Soft Gingerbread Cookie Recipe.