Oat choc-chip cookies
The best way to eat oats - in chocolate cookie form!
|1 cup||all-purpose flour|
|1/2 cup||butter — softened at room temperature|
|1/2 cup||chocolate chips|
|3 tsp||cocoa powder|
|1/2 tsp||coarse salt|
|1 tsp||Robertson's bicarbonate of soda|
|1 tsp||Robertson's vanilla essence|
|1 cup||brown sugar|
|1/2 cup||castor sugar|
|1/2 tsp||ground cinnamon|
|Nutella — to sandwich between cookies|
In a bowl, sift and whisk flour, cinnamon, bicarbonate of soda, cocoa and salt. Set aside.
In another bowl, whisk butter and sugar until smooth.
Add the egg and whisk until everything is combined, then add vanilla essence.
Add the flour mixture and mix until combined.
Add oats and chocolate chips. Mix until just combined.
Chill dough in the fridge for an hour (optional). This helps the cookies to retain their shape and not spread out too much when baking.
Preheat oven to 176⁰C and line a baking tray with parchment paper.
Using a teaspoon, scoop the dough and mold it into round balls, placing them on the baking tray 5cm apart.
Bake for 12 minutes (the centre should still be soft and not set).
Cool for 5 minutes on the baking tray then transfer to a cooling rack to cool completely.
Spread Nutella on each to make a cookie sandwich. Enjoy them with your favorite hot beverage.
Reprinted with permission from Sinoyolo Sifo, for more recipes follow on Instagram.