This is a great fool proof recipe for choc chip cookies, it uses Oats and golden syrup which adds to the chewiness factor, almost like ANZAC biscuits.
Now the reason these cookies are chewy is that they are deliberately underbaked, they are to be removed from the oven when they look undercooked. Don’t be fooled, they firm up a lot. Practise makes perfect, but trust me, remove them when they still look all soft.
Be sure to chill the cookie dough before rolling into the balls. And silicone baking mats are fantastic for baking cookies. I can’t recommend my newly purchased Ikea ones highly enough!
These are super quick to whip up, even factoring in the 30 minute chill time, and are great 15 mins after they pop out of the oven.
Makes approx 18 large, or 24 small (be sure to reduce cooking time if you make them small).
- 115g Unsalted Butter, softened
- (1 Cup) 150g Brown Sugar
- 1 large Egg, room temperature
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Golden Syrup
- (1 2/3 Cups)140g Rolled Oats
- (125 grams)1 Cup Plain Flour
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Bicarbonate of Soda
- 1/4 teaspoon Salt
- 1 1/2 Cups Choc Chips, or chopped Chocolate pieces
- In a large bowl using an electric beater, cream the Butter and Sugar until smooth and creamy.
- Add the egg and beat until well combined.
- Add the Vanilla and Golden Syrup and beat until combined.
- In a medium bowl stir together the Rolled Oats, Cinnamon, Flour, Bi-carb and Salt.
- Add the dry ingredients to the wet, beat until combined.
- Add the chocolate chips and stir through until evenly distributed and well combined.
- Refrigerate for 30 mins (don't skip this step if you want good cookies)
- Preheat oven to 160 Degrees Celsius, Conventional Oven.
- Roll into balls (using a medium cookie scoop- or about 2 tablespoons each).
- Place on two lined baking trays 5 cm apart and bake for 10-11 minutes, cookies will be ever so slightly starting to brown and they will look very under cooked. If you want chewy cookies you need to remove them when they look undercooked as the firm up a lot upon cooling.
- Remove from oven and leave to cool 5 mins before removing from tray to rack.
This recipe comes from SallysBaking Addiction, one of my favourite websites, be sure to stop by to check out her amazing recipe base here.