Chewy Oats Cookies

Americans call biscuits “cookies” for some reason. To avoid confusion I’ve sold out and called this cookies as well. My English teach would be ashamed…

Anyway, I was bored earlier today and decided to fiddle with some basic cookie ingredients. You’ll notice in the picture above that the cookies aren’t a uniform colour. My oven temperatures were all wrong for the first batch resulting in a harder cookie. The cookies still tasted awesome but my goal was a chewy type of cookie, similar to the type Americans love rather than a hard British type of tea biscuit. After some fiddling…the recipe:

Ingredients:

* 1 cup soft butter (if its salted, leave out the salted below)
* 1 and a 1/2 cups white sugar
* 1/2 a cup golden syrup
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups plain flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 and a 1/2 teaspoons ground cinnamon
* 1/2 a teaspoon nutmeg
* 3 cups oats

Method:
– Cream the butter with the vanilla, sugar and golden syrup until fluffy and smooth.
– Whisk the eggs and add to the mix slowly until fully combined
– Mix the rest of the dry ingredient together in a separate bowl
– Scoop the butter mix into the dry ingredients and make sure its all properly mixed
– Cover with plastic wrap and store in the fridge until firm (about an hour and a half)
– Pre-heat the oven to 180 degrees celsius
– With clean hands scoop golf ball size balls from the batter and roll into balls. Place on a greased oven tray in evenly spaced balls
– Bake the cookies for about 5 to 10 minutes or until the base of the cookies begins to brown. Remove the pan from the oven
– Leave the cookies to cool on the hot oven tray for 5 minutes before removing

They should be slightly soft and chewy when cooled. Enjoy.

Chef Lesego (@LesDaChef)

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