An easy recipe that kids will love making, a little treat that has nutritous oatmeal and hazelnuts mixed through!
These are another favourite recipe in our kitchen. Oatmeal Chocolate Chip Cookies are a great snack to eat on the run, or to pack into lunch boxes for school. They’re quite filling and very tempting to eat, they’ll keep for a couple of days in an airtight container if you can manage to keep little hands away from them for that long!!
Try these ideas for some extra, delicious ways to enjoy these cookies;
1 Hour 15 Minutes
Try to let them cool before tucking into them! They are delicious for supper with a nice, cold glass of fresh milk!
Place the butter and sugar together in a mixing bowl and using an electric hand mixer, beat together until the mixture turns light and fluffy.
Add the vanilla extract to the egg and half of the milk, mix together and then add to the butter and sugar mixture.
Sieve the flour, baking powder and bicarbonate of soda together and add to the mixing bowl, stir well to combine all the ingredients together.
Add the oats, chocolate chips and hazelnuts (if using) to the dough and again mix well together.
Prepare a cookie / baking sheet by lightly greasing with butter or lining it with parchment / baking paper.
Using a small ice cream scoop, scoop out spoonfuls of the dough and place them on the prepared cookie / baking sheet, spreading far enough apart to allow the Oatmeal Chocolate Chip Cookies room to spread out and rise while cooking.
It is best to then place the cookies in the refrigerator to firm up for approximately one or two hours. (They can also be frozen- uncooked - on the baking sheet, and then when they have set remove from the baking sheet and place in ziplock freezer bags ready to bake the next time you take a notion for some delicious cookies and don't want to have to bake them from scratch!)
When the cookies are nice and firm, switch on your oven to 350 F / 180 C and allow to heat, then place the baking sheet with the cookies on it, directly into the oven.
Bake for 12 - 15 minutes until they are a nice golden colour. Allow to cool slightly on the baking sheet before transferring to a wire tray to cool completely.