Here I go again combining themes in the Cookbook Challenge, but I think you'll be glad that I did!
This recipe comes from a cookbook that's not even in the shops yet! Drum roll please...
Thanks to the lovely and generous peeps at Green & Black's Organic I got a sneak peek at some chocolate recipes, so I thought it fitting that I bake some cookies.
These little babies are super easy, fairly quick and delicious. (And very naughty but you can at least console yourself with the fact that there is something organic in there somewhere.)
The recipe says it makes 16 cookies, but boy are they big cookies! Next time I think I will bake the dough in two batches and make them half the size - then there's twice as many (tricksy no?).
Also once the dough comes out of the fridge work quickly, especially if it's a warm day, as it gets very sticky and hard to work with in a short space of time.
125g unsalted butter
100g caster sugar
50g muscovado sugar
1 medium free-range egg
few drops of vanilla extract
140g Plain Flour
½ teaspoon baking powder
½ teaspoon salt
75g rolled oats
150 - 200g Green & Black's Organic Chocolate (depending on your favourite flavour and level of addiction, try Green & Black’s Organic Butterscotch for a nice treat), chopped into chunks
Preheat oven to 180C degrees (160C for fan forced). Line a tray with baking paper.
Cream the butter and sugar in a bowl until it's nice and fluffy. Add the egg and vanilla and beat.
Add the flour, baking powder, salt and oats and then mix in the chocolate to form a dough. Put in the fridge for about 10 minutes for the dough to firm up.
Take plum-size balls of dough, roll them in your hands and then place on the tray with enough space in between for them to spread. Press the balls down with your hand to flatten slightly and bake for 15 minutes. Remove from oven, leave them for 5 minutes to firm up and then transfer to a wire rack to cool.