Oaty White Chocolate Chippies


Like most of my posts, they come in twos. First it was oaty ginger slice now oaty chocolate chip cookies. I am certainly having a good day with the oats. Oats are good, they bulk things out and give something an ANZAC bickie feel. Hmm yum. These cookies are a cross between good old chocolate chips and ANZAC biscuits. Bringing the goodness of chocolate and the deliciousness of oats all rolled into one. Mum requested a batch of biscuits made up as Jack has restarted school again. He is now 7th form and still doesn't make his lunch so I had to make the baking component up for him. What is good about these is that because of the oats and coconut added to them the mixture gets bulked out a huge amount and so it ends up making 35-40 cookies depending on their size and the amount of mixture consumed.

Ok so you will need:

Oaty Chocolate Chip Cookies:
200g softened butter
2 cups brown sugar
2 large eggs
1 teaspoon vanilla
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick cooking rolled oats
3/4 cup desccicated or threaded coconut
1/2-1 cup chocolate chips (I prefer white)

Before you get going, preheat your oven to 170 degrees on bake.

Cream together your butter and sugar until nice and light brown and fluffy. Chris said he would help but I think he meant help with the eating rather than beating. He gave up very shortly after this photo was taken. He does not look too impressed.

Next beat in the vanilla and one of the two eggs.

Once the first egg is in and roughly mixed in, add the second. Continue beating until the volume of the mixture roughly doubles. The more volume you produce now, the more mixture there will be at the end for cookie rolling.

Next sieve in your flour, baking powder and baking soda.

Then add your two cups of oats and 3/4 cup of coconut. Mix carefully so that it doesn't go everywhere.

And next add the most important ingredient.

Chop the melts roughly, making them more manageable in the mixture.

Now once you've got it looking like this, grab a soup spoon and lightly flour your hands and roll soup spoon sized dollops into balls. Then place the balls on a baking tray lined with baking paper.

Now bake these for exactly 10 minutes and they should come out looking really rather tasty. Unless your oven is screwy.

 et voila!

Transfer to a cooling rack a few minutes after removing from the oven. Once a tiny bit cooler they taste so good. Slightly crisp on the outside but gooey on the inside. mmmm.

Like I said, this recipe made 38 cookies. That is a fair few school lunches!

So there you go. One of my favourite cookie recipes.

See you later!