Lynda Booth's Chocolate Oatmeal Cookies
Give and Bake
The pinhead oatmeal in these biscuits gives them their distinctive crunch. They're thin, crispy and delicious. Makes 45 x 7cm cookies.
YOU WILL NEED
230g soft light brown sugar
150g unsalted butter, at room temperature
1 egg, lightly beaten
2 tsps vanilla extract
125g plain flour
1 tsp baking powder
A pinch of salt
240g pinhead oatmeal
175g chocolate chips
Preheat the oven to 180°C/ 160°C fan/ 350°F/ gas mark 4. Meanwhile, line 3 large baking trays with baking parchment or a silicone mat. Cream the sugar and butter together in a bowl until fluffy and smooth. Add the egg and vanilla extract and beat until smooth.
Next, sift the flour, baking powder and salt into the bowl and mix lightly. Add the oats and chocolate chips and stir to combine.
Scoop a tablespoon of dough at a time into balls and place them on the baking trays. Afterwards, flatten the balls with a fork dipped in flour and then bake for around 20 minutes. You will know they are done when they turn pale gold.
Remove from the oven and allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Photograph by Joanne Murphy, food styling by Liz Quin. From 'Lynda's Table' by Lynda Booth, published by DCS Publishing