The tradition in our house is that Friday lunchboxes *always* contain a homebaked treat… which is lovely… until you lose track of the days, wake up, realise it’s Friday morning and hastily have to cobble something together as oblivious little people chat excitedly amongst themselves about what treat might be in store for them today. No pressure!
This One-Bowl-One-Spoon recipe has saved my bacon on more than one occasion. In 15 minutes, start to finish, you can have freshly baked cookies on the counter. (Then it’s just a matter of cooling them as fast as possible for the lunchboxes while swearing you won’t be this disorganised again. At least until next Friday anyway!)
Oaty Chocolate Chip Cookies
Ingredients
- 150g plain flour
- 110g butter
- 110g caster sugar
- 85g light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp bread soda
- generous pinch of salt
- 1 egg
- 1 tsp vanilla extract
- 150g oats
- 200g chocolate chips
Directions
- Preheat the oven to 200C.
- Place the flour and butter in a mixing bowl. Rub the butter into the flour (or use a pastry blender) until the mixture resembles sandy breadcrumbs. This should only take a minute or two.
- Add the caster sugar, light brown sugar, baking powder, bread soda and salt. Mix well.
- Add the egg and vanilla to the bowl and mix very briefly – the mixture will not be fully combined – before adding the oats and chocolate chips. Mix well.
- Roll the dough into small balls – a little larger than a walnut in size. Each ball should weight approximately 35g. (I always weigh my cookie dough balls. I know. I know. I just can’t help it!!)
- Place the cookie dough balls, spaced apart, on a greased/lined baking sheet.
- Bake in the preheated oven for 9 minutes.
- Remove from the oven and allow to cool and firm up for 2/3 minutes on the baking tray before placing on a cooling rack OR you can allow them to cool completely on the baking tray if you prefer.
The Irish Kitchen 