These completely irresistible cookies are perfect for shared lunches and afternoon tea. The combination of oats, brown sugar and chocolate chips is pretty hard to beat. These cookies freeze really well too. I’ll often freeze half of the batch so I’ve got treats to pull out later on.
Part of a collection of harvest recipes for my friends at Nautilus Estate. More goodies coming soon! Have a wonderful weekend. Kelly xo
Oaty brown sugar chocolate chip cookies
Makes 12-15 large cookies
125g softened butter
¾ cup soft brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla essence
1 free range egg
1 cup flour (can use spelt, regular or GF flour)**
1 cup rolled oats
¼ teaspoon baking soda
Pinch sea salt
1 cup dark chocolate chips
Preheat oven to 170 degrees Celsius
Place the butter and sugar into a stand mixer and use a paddle attachment to mix until until smooth and creamy. Add the cinnamon, vanilla and egg. Mix until smooth. Add the flour, oats, baking soda, salt chocolate. Run the mixer on low to combine well.
Roll tablespoons of dough into balls (the mixture is really sticky) and place on an oven-proof tray lined with baking paper. Lightly press each ball down with a fork or 2 fingers. Do not flatten completely.
Bake for 15 minutes until golden brown. Place on a wire rack to cool.
Once cooled, cookies can be stored in an airtight container for up to 1 week.
**I’ve made these with regular flour, spelt flour and also a 50/50 blend of tapioca flour and brown rice flour. It’s a really forgiving recipe. Each flour will be a slightly different result but all methods are delicious.