This post was originally posted on From Cass with Love on 1 March 2013
I made some crunchy chocolate chip cookies last weekend which were a hit at the office 😀 It’s a recipe which includes ground oats (process or blend rolled oats till they’re like flour).
- 300g all purpose flour, sifted
- 60g ground oats
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp coffee powder or grounded coffee granulates
- 250g unsalted butter, room temp
- 100g castor sugar
- 100g dark brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 175g chocolate chips (or mini chips, add more if you like!)
1. Preheat oven to 175°C.
2. Mix together the all-purpose flour, ground oat, baking powder, and salt.
3. In a separate bowl, beat together your butter and sugar. Beat in egg, coffee powder and vanilla extract
4. Add in the flour mixture and mix until combined. Fold in your chocolate chips!
5. Drop them by teaspoons onto your baking tray. I prefer to chill the dough and let it rest in the fridge for at least 30 minutes so that it's easier to handle. It also helps it to maintain that pretty dome and not spread less when baking! Roll them into about 1 1/2 inch balls and place it on the baking tray without flattening it.
6. Bake for about 10 minutes, and remove from oven to cool. (If you want slightly softer, chewy cookies you can stop here :D). Lower your oven temperature to 150°C.
7. After cooling for 10-15 minutes, return cookies to oven for about 10 minutes at the lower temperature.
8. Remove from oven and leave to cool.