Recipes & Serving Suggestions
Oaty Chocolate Chip Cookies
125g unsalted butter, softened
½ cup (110g) caster sugar
½ firmly packed cup (100g) brown sugar
½ tsp Heilala Organic Vanilla Extract Single Fold
1 large Frenz egg
1¼ cup (110g) rolled oats
1 cup (150g) plain flour or baking flour
½ tsp baking powder
½ tsp baking soda
175g Valrhona chocolate, chopped
150g Hazelnuts (Roasted) (hazelnuts already roasted and peeled) chopped
Pinch salt
Heat the oven to 170ºC. Line baking trays with baking paper.
Using electric beaters, beat the butter, sugars and vanilla until pale and thick. Beat in the egg until just combined. Using a wooden spoon, fold in the rolled oats. Sift the dry ingredients together over the mixture, then fold in. When almost incorporated, fold in the chocolate and hazelnuts.
Mound heaped tablespoons of mix 1½ inches apart on lined baking trays. Flatten slightly, then bake for about 10 minutes or until golden. The cookies will feel soft, but will crisp as they cool.
