Need a sweet hit without the calories? These soft oatmeal and chocolate chip cookies will hit the spot.
Makes 16 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
1 cup of quick oats
3/4 cup plain flour
1 1/2 tsps baking powder
1 1/2 tsps cinnamon
1/4 tsp fine salt
2 tbsp butter
1 tsp vanilla essence
1 large egg
1/2 cup of runny honey
1/2 cup of dark chocolate chips
Method
Preheat the oven to 170°C. Line a baking tray with baking paper.
In a medium bowl, melt the butter and set it aside to cool to at least lukewarm.
In a large bowl, whisk together the oats, flour, baking powder, cinnamon and salt.
Whisk the vanilla into the butter, then the egg and the honey.
Add the wet ingredients to the dry ingredients and use a wooden spoon to gently blend until the mixture has just come together.
Add half the chocolate chips.
Refrigerate the dough for about half an hour to make it easier to work with. Once ready, divide the dough in half and divide each half into 8. Roll each into a ball and space them on the baking sheet about 5 centimetres apart.
Bake for 12 minutes, until they start browning slightly.
Remove them from the oven and press a few of the remaining chocolate chips into the soft tops of the cookies.
Move to a cooling rack to cool completely.
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