Oaty Chocolate Chip Cookies

Think chocolate chip biscuits but with an oaty twist. Perfect to serve up for afternoon tea, to bring to a bake sale, or to just tuck into when watching TV

about 20 servings

Easy 20 Minutes Egg Free

Ingredients

For the recipe Oaty Chocolate Chip Cookies

For the Biscuits:

125 g	Lightly Salted Butter (4 ½ oz) plus extra for greasing
125 g	Caster Sugar (4 ½ oz)
30 ml	Golden Syrup (2 tbsp)
125 g	Self-Raising Flour (4 oz)
2.5 g	Dr. Oetker Bicarbonate of Soda (½ tsp)
125 g	Oats (4 ½ oz)
100 g	Dr. Oetker Milk Chocolate Chips (4 oz)

preparation

Preparation

Chocolate Chip Cookies

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease two baking sheets.

Gently heat together the butter, sugar and golden syrup in a small saucepan until the butter has melted but the ingredients are not boiling.

Turn into a bowl and leave to cool slightly. Add the flour, Bicarbonate of Soda, oats and half the Chocolate Chips. Stir until well mixed.

Take small dessert spoonfuls of the mixture and use your hands to flatten them into cookies. Space slightly apart on the baking sheets and press the remaining chocolate chips on top.

Bake for 12-15 minutes until slightly risen and pale golden. Leave for 5 minutes then transfer to a wire rack to cool.

Make sure the cookie mixture is not too hot when you add the chocolate chips or they'll melt and make the mixture sticky and discoloured

Nutritional Information for the recipe Oaty Chocolate Chip Cookies

	Per Serving	Per 100 g / ml
Energy	624 kJ 149 kcal	1951 kJ 466 kcal
Fat	7.18 g	22.45 g
Carbohydrate	19.08 g	59.62 g
Protein	1.62 g	5.06 g

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