Choc Chip Oat Cookies

Oaty Good!

I love oats. Seriously, I think I would die without them. I have to have a bowl of porridge at least once a day or I will die, it's a fact of my biology. There's just something so wonderful about them, they're the perfect comfort food. And the squidgier they are the better. So when you combine that with dark chocolate you just can't have a problem, it's not possible.

This recipe is everything oat cookies should be. They're crunchy on the outside but really chewey on the inside, provided you don't over cook them. There isn't so much chocolate in them that you can't taste anything else, but they still have lots of flavor. I'm really not joking about how good they are, every time I bake them they're gone withing a couple of hours.
The recipe is, once again, from Cookies Galore, definitly my favourite out of the 'Galore' series. I make recipes from it quite often, there are lots of different recipes and most of them don't involve too many ingredients.

Recipe: Oatmeal Choc Chip Cookies (Sorry for the lack of American Measurements, the book dosen't have them >_<)

Ingredients:
150g plain flour
1 teaspoon baking powder
175g unsalted butter, softened
100g soft dark brown sugar (I used light brown and it worked fine)
100g sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
250g rolled oats
75g dark chocolate chips

Method:

1. Preheat the oven to 190 degrees Celsius. Grease and line two baking sheets.

2. In a large bowl, stir together the flour and baking powder

3. In a large mixing bowl and using a hand-held electric mixer, cream the butter and sugars together until light and fluffy. Add the egg and beat until combined. Stir in the vanilla. With the mixer on low speed or using a wooden spoon, gradually add the flour mixture until combined. Stir in the oats and chocolate chips.

4. Drop rounded tablespoons of the dough, well spaced apart on to the baking sheets. Leave space between each one for spreading. Flatten each cookie slightly with the back of a spoon. Bake until golden for 12-15 minutes.

5. Remove to a wire cooling rack and cool.

I'd just like to thank everyone for their help with the Angel Food Cake, I've worked out what went wrong and am looking forward to trying it properly as soon as I get the right tin for it :)