- 14 -18 cookies
- 90 ml butter, room temperature
- 1.5 cup of mix of roughly equal parts of granulated and dark brown sugar
- 1 large egg
- 1 tbsp milk
- 0.5 tsp vanilla essence
- 0.5 cup + 2 tbsp of all purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 pinch of cinnamon powder
- 1/4 tsp salt
- 0.5 tsp baking soda
- Quaker Oat So Simple Original: 2 sachets of 27 grams
- 200 grams of milk/ dark chocolate broken into chunks
- Preheat oven at 175C.
- Cream the sugar with the butter with a whisk and combine well.
- Add egg and vanilla essence and whisk to mix well.
- Add milk and whisk.
- In a separate bowl, sift all-purpose flour, cocoa powder, cinnamon powder, salt and baking soda to combine well.
- Now stir in the oat meal and stir to combine.
- Add the mixture of dry ingredients gradually into the butter, sugar and egg mix and whisk just enough to combine into a homogeneous mixture. Do not over-work the flour as doing so will make the batter very bread dough like.
- Throw in the choco-chunks and stir to distribute evenly in the batter.
- Grease a sheet baking paper well and place on a cookie tray.
- Drop ping-pong sized blobs of batter on the greased baking tray leaving an inch or so between the cookies as these cookies spread a lot while baking
- Bake for 11-14 minute, 11 minutes for a chewy texture, 14 minutes for a crumbly texture.
- Take it out of the oven once done and let them cool completely before storing away.