Chocolate Chunk Oat Cookies
The perfect Chocolate Chunk Oat Cookies sprinkled with sea salt... honestly, these are just the BEST cookies you'll ever make!
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Servings: 30 serves
Calories: 201kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 225 g butter softened
- 200 g brown sugar (1 packed cup)
- 100 g (½ cup) caster sugar
- 1 egg + 1 extra egg yolk
- 3 tsp vanilla extract
- 300 g (2 cups) plain flour
- 1 tsp bi-carb soda
- 1 tsp baking powder
- 90 g (1 cup) rolled oats
- 300 g chocolate chunks
- *optional sea salt flakes for sprinkling
Instructions
Conventional Method
- Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
- Cream the softened butter, brown sugar and caster sugar with handheld beaters or a stand mixer until pale and creamy.
- Add the egg and continue to beat. Add the extra egg yolk and continue to beat.
- Add the vanilla extract and beat until well combined.
- Sift in the plain flour, bi-carb soda and baking powder, then add the rolled oats and chocolate chunks. Fold through.
- Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Sprinkle sea salt flakes over the still-warm cookies (optional).
- Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
Thermomix Method
- Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
- Place the plain flour, baking powder and bi-carb soda into the TM bowl. Sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
- Cream the softened butter, brown sugar and caster sugar on Speed 4, 30 seconds. Scrape down the sides of the bowl and repeat until pale and creamy (approximately 1 more minute).
- Reduce to Speed 2 and add the egg through the MC hole. Add the extra egg yolk and continue to mix on Speed 2.
- Add the vanilla extract and the flour mixture and mix on Speed 4, 30 seconds (using the spatula to assist).
- When the dough is completely combined, add the rolled oats and mix on Reverse, Speed 3, 30 seconds (using the spatula to help mix).
- Fold through the chocolate chunks. Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Sprinkle sea salt flakes over the still-warm cookies (optional).
- Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Notes
The cookie dough can be made ahead of time and frozen for up to 3 months.
Nutrition
Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 101mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Calcium: 25mg | Iron: 1.3mg