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Oaty Chocolate-Chip Cookies

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115g/4oz/ cup butter, plus extra for greasing
115g/4oz/ cup soft dark brown sugar
2 eggs, lightly beaten
45-60ml/3-4 tbsp milk
5ml/1 tsp vanilla essence (extract)
150g/5oz/1 cups plain (all-purpose) flour
5ml/1 tsp baking powder
Pinch of salt
115g/4oz/generous 1 cup rolled oats
175g/6oz plain (semisweet) chocolate chips
115g/4oz/1 cup pecan nuts, chopped


Makes: 20


1. Cream the butter and sugar in a large bowl until pale and fluffy. Add the beaten eggs, milk and vanilla essence, and beat thoroughly.

2. Sift in the flour, baking powder and salt, and stir in until well mixed. Fold in the rolled oats, chocolate chips and chopped pecan nuts.

3. Chill the mixture for at least 1 hour. Preheat the oven to 180°C/350°F/Gas 4. Grease two large baking trays.

4. Using two teaspoons, place mounds well apart on the trays and flatten with a spoon or fork. Bake for 10-12 minutes until the edges are just colouring, then cool on wire racks.

Energy 208Kcal/871kj; Protein 3.3g; Carbohydrate 22.1g, of which sugars 12g; Fat 12.5g, of which saturates 5g; Cholesterol 36mg; Calcium 30mg; Fibre 1.1g; Sodium 47mg

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