Tracking of investigations into cookie recipes. Some versions are not that succesful, read the verdict at the bottom before continuing.
| Amount | Ingredient |
|---|---|
| 80g | butter, softened |
| 50g | dark brown soft sugar |
| 125g | light brown demerara sugar |
| 2 eggs | lightly beaten |
| 1 1/2 tsp | vanilla extract |
| 100g | self-raising flour |
| 125g | porridge oats |
| 100g | brown flour |
| 1 tsp | salt |
| 200g | chocolate chips (55% cocoa) |
Creates ~8 large cookies or 16 small ones.
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Preheat the oven to 180°C.
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Cream butter and sugars, once creamed, combine in the egg and vanilla.
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Sift in the flour and salt, then the chocolate chips.
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Roll into lemon sized balls and then flatten out to about 2cm thick. The cookies don't melt down much during baking due to the flour content.
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Place on ungreased baking paper. Bake for 8 mins.
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Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!
- The reduced butter & extra egg helps make the final result a little lighter which helps.