Lately it seems I'm always looking for a quick snack and I'll be honest, I've made these cookies 3 times in three weeks. I guess that says it all really. They are quick to make and even quicker to disappear.
I'm not going to make any major claims about this recipe. I'm not going to say it's the best choc chip cookie or anything like that. All I'll say is that they are moreish. I love crunchy cookies but for me these have a good balance of outer edge crispness and soft chewy center. The combination of choc chips, oats and chopped peanuts gives dense cookie texture too but they're not heavy! If anything you can eat three or four easily! They can also be made with any fillings you like, so fill them as you wish. Don't want oats? Don't add them. Don't have peanuts? No problems! Want to double the choc chips? Go for it! I love this recipe because you can add or take away whatever you like and they will still be so delicious and i guarantee you one thing, you will not be disappointed!
This also makes quite a decent batch, about 40 cookies in total, but who's counting? If you don't need that many cookies you can always halve the recipe, or even better is scoop out the cookies onto a baking tray and freeze them. That way when ever you need a quick cookie fix, all you need is 15 minutes in a hot oven and you have fresh cookies! So easy! In my house hold I always find ti amazing how quickly 40 cookies can disappear!
Choc chip, peanut & oat cookies
250 g unsalted butter at room temperature
150 g castor sugar
160 g brown sugar
2 extra large eggs
330 g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract or bean paste
110g traditional rolled oats
200 g choc chips plus extra for topping the cookies with
100 g chopped toasted peanuts (use any nut you like, pecans would also be delicious!)
Preheat oven to 160 degrees C
line your baking trays with a sheet of baking paper
Cream the butter, sugars and vanilla in a stand mixer with the paddle attachment fitted until completely smooth and well combined, about 3-4 minutes.
Add in the eggs one at a time and beat thoroughly between each addition. Don't be too worried if your mixture looks a little curdled after the eggs are added, this just means your eggs were cold and the butter separates from the moisture, it's fine.
You might need to scrape down the sides of your bowl to make sure that everything is combining thoroughly.
Add in half the amount of flour, the salt and the baking powder and beat until completely combined. Then add in all of your filling ingredients, the oats, choc chips and nuts if using. Mix on a medium speed again until everything is incorporated.
Its easier to scrape down the bowl now to make sure all of the butter mixture is being combined evenly then add in the remaining flour and mix on low-medium speed again until a nice dense and evenly mixed cookie dough is formed.
Use either a small ice-cream scoop or tablespoon to scoop the cookie dough and place in evenly spaced dollops on you baking tray.
Use the additional chocolate chips to top the cookie dough. These will remain on the top of your cookies as they bake and give the cookies that 'bakery style' look.
Bake your cookies at 160 degrees C for 11 - 12 minutes or until lightly golden around the edges and slightly puffy. You may need to turn your baking tray half way through the baking time for an even colour.
Let your cookies sit on the baking tray for 5-10 minutes, they will collapse a little and firm up before transferring onto a wire cooking rack to cool completely.
And that's it. Boil the kettle and enjoy :)