There is something about cookies jam packed with rolled oats and chocolate chunks that really appeal to me. I seem to try a different recipe every time I make them and one thing I did differently this time was add some ground cinnamon. The cinnamon is subtle but it does make these hard to resist when they are still warm from the oven. Perfect with a hot milky drink.
They are a little chewy and a little crunchy. Make larger cafe style cookies by scooping up about 1/4 or 1/3 of a cup and shape into a round. Place on the baking tray, allowing plenty of room to spread, and press lightly down with the palm of your hand. I made 6 large cookies on one tray and 12 smaller cookies on the second tray.
chocolate oat cookies
170g unsalted butter, softened
1/3 cup brown sugar
1/2 cup caster sugar
1 teaspoon vanilla extract
3/4 cup plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
pinch of salt
1 1/2 cups rolled oats
200g chocolate, chunks or chips
Preheat oven to 170 degrees. Line 2 baking trays.
Mix the butter and sugars together in a mixer until light and creamy. Add the vanilla extract and egg and mix until just combined. Sift over the flour, bicarb, cinnamon and salt. Mix until just combined.
Stir through the rolled oats and chocolate. Cover the bowl with plastic wrap and put in the fridge for about 1/2 an hour or until the mixture has firmed up a little.
Roll the cookie dough into rounds. I like to make large cookies with about 1/4 cup of dough. Place on the tray allowing room for cookies to spread. Lightly press the cookies down using the palm of your hand. Bake for about 10 -15 minutes or until golden brown and cooked. They will continue to firm up whilst they cool.
Leave to cool on tray for about 5 minutes then carefully transfer the cookies to a wire cooling rack to cool.