I've been waiting to post about these as I needed to post this months 'Fresh from the Oven challenge' first! I've had this recipe for a while, taken from Olive magazine and finally baked them last week - they are really, really good.
Beautifully buttery, oaty, chocolatey, soft, slightly chewy and are even better eaten still warm from the oven. I can see these being a regular bake for me! The only real amendment was that I left the walnuts out, mainly as I'm sure I had some but couldn't find! I did adjust the sugar as to what I had in the cupboard and it thankfully worked perfectly!
Chunky chocolate cookies
Ingredients100g plain flour
¼ tsp bicarbonate of soda
¼ tsp baking powder
¼ tsp salt
125g unsalted butter
175g soft brown sugar (I only had dark soft brown, used 150g and 50g golden caster sugar)
25g caster sugar (see above)
1 tsp vanilla extract
50g walnuts , chopped
175g porridge oats
50g dark chocolate , chopped into small chunks
Heat the oven to 180C/fan 160C/gas 4. Mix the flour, bicarb, baking powder and salt in a bowl.
Cream the butter, sugars, egg and vanilla with electric beaters. Stir in the flour mixture, then add the nuts, oats and chocolate.
Line 2 baking sheets with non-stick baking parchment and drop large tbsps of dough onto them (mine were more ball like in shape). Press down gently. Bake for 8-10 minutes until light golden. (I cooked a few mins longer as made bigger ones)
Let them cool for 5 minutes before transferring to a wire rack. They will look underdone but will finish cooking on the hot tray. Wait until they are completely cool then pack into a tin lined with baking paper.