Our resident baker and well-know member, Tracey Ebbs, shares some of her top recipes that you can make to help alleviate the boredom at home and provide you and your family with a tasty treat!
Oaty Choc Chip Cookies
The whole country has taken up baking during lockdown and if you’re looking for something to occupy the kids this is a super easy recipe to start off with.
I only had soft dark brown sugar (not light brown) so mine are a bit darker than the norm, but they tasted lovely. The original recipe included an additional 100g of granulated white sugar as well, I think they’re plenty sweet enough without but feel free to add it at step 3 if you prefer.
The walnuts are optional. You could add chopped almonds, pecans or hazelnuts, or leave nuts out completely if you prefer.
(Yields approximately 40 cookies)
250g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg, optional
250g butter, softened
220g light brown sugar
1 1/2 teaspoons vanilla extract
200g porridge oats, uncooked
200g chocolate chips or chunks
100g chopped walnuts (optional)
- Preheat oven to 180 °C/ Gas 4. Prepare baking trays with parchment paper or lightly butter them.
- In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add vanilla extract and eggs, one at a time; mix well.
- Add flour mixture, beating until combined.
- Add oats, chocolate chunks and walnuts and stir to combine.
- Drop rounded teaspoons of the mixture onto the baking sheets, spacing 2 in. apart. They will flatten and spread during cooking.
- Bake 10-12 minutes or until light golden brown. Cool on baking sheet for 3 minutes before transferring to a cooling rack to cool completely.