Cath from Steampunk Coffee Roasters shares one of her favourite recipes for Oaty Choc Chip Cookies.


This recipe make 12 cookies, but I like to bake only SIX at a time because they are best eaten just out of the oven. Keep the rest in a Tupperware in the fridge for baking off when you next have a warm cookie emergency!

INGREDIENTS

170g salted butter, softened
100g caster sugar
100g light brown sugar
2tsp vanilla
1 egg
140g plain flour
1 tsp bicarbonate of soda
130g porridge oats, blitzed in a food processor
125g dark chocolate chips

METHOD

Cream the softened butter with both sugars. Scrape bowl several times and beat until fluffy. 

Add vanilla and egg and beat till well incorporated.

Sift together flour and bicarb and add. Mix well, scraping down sides.

Add blitzed oats (they should be the consistency of breadcrumbs) and chocolate chips and mix well. (Don’t let anyone tell you how much chocolate to put in a recipe – measure with your heart).

Scoop by the tablespoon and put on a baking sheet lined with greaseproof. Bake at 180ºC fan for 15-18 minutes depending on the chewy to chomp ratio you like.

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