Serving: 40 Cookies
The chocolate chip cookie is an easy thing to make but a tricky thing to get right – everyone has their own take on how squidgy, gooey, crunchy, fudgy they should be. I love this recipe for the fact that the chocolate is plain, not milk, I tend to find that milk chocolate is too sweet. The addition of the porridge and the coconut gives the cookies a brilliant chewy texture.
Ingredients
10oz Sugar soft dark brown
4 ½ oz Butter unsalted
2 Egg
3 oz Porridge oats
8 oz Desiccated Coconut fine
Drop Vanilla extract
5 oz Chocolate chips plain
10 oz Self-raising flour
Instructions
- Mix salt, flour, coconut and oats together.
- Cream butter and sugar together, I find doing this with your hands is much easier.
- Add beaten egg and vanilla essence.
- Add chocolate chips.
- Roll out the dough to 5mm thick.
- Use a 3 inch plain cutter to cut out the biscuits.
- Bake in oven on a tray with silicon paper at 350°F for 10 minutes.
- Allow to cool.
