Rolled Oats and Chocolate Chip Cookies

You need :
120g plain flour
1/2 tsp baking powder
1/8 tsp salt
65g butter
100g light brown sugar
50g caster sugar
1 egg
1 tsp vanilla essence
70g rolled oats
1 cup chocolate chips

 

To do :
1. Combine butter, brown sugar and caster sugar and beat until smooth. (I use a handheld mixer).
2. Add the eggs and vanilla essence and beat on low speed until well blended.
3. Fold in dry ingredients until well incorporated.
4. Add in rolled oats and chocolate chips and mix well.
5. Drop the dough by heap tbsp onto prepared baking sheets, spacing them apart. The cookies will spread during baking.
6. Bake the cookies until they’re evenly light brown and tops feel firm when lightly touched for 15-20 mins at 180 degrees.
7. Let the cookies cool on the baking sheet for 5 mins before transfering to wire rack to cool completely. (The cookies will fall apart if you immediately remove the cookie from the baking sheet).
8. Store in air-tight container at room temperature for up to 3 days.


Recipe adapted from Williams-Sonoma : Essentials of Baking


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