Everyone loves a good cookie with a cuppa.
There is nothing better than getting some time to sit down and relax, cookie in hand. I also know, that as busy mums this very rarely happens, so when it does, we have to make the most of it!
If you are trying to look after yourself and eat healthily, cookies are very rarely on the menu. With bags of processed sugar and refined white flour, they often rate poorly in the nutritional stakes.
You’ve probably heard the saying about having your cake and eating it too? Well, this recipe encourages you to have your cookies and eat them all! Well, maybe not all at once….
It’s a great way to combat the 3 pm munchies, with just enough choc chips to satisfy the sweet tooth. These cookies are perfect for kids lunches and snacks at home. Homemade snacks are great because you know all the ingredients are fresh with no added preservatives or colours, therefore being a much better option than anything store bought. Why not get the kids involved and have a baking afternoon?
- 1 cup quick oats
- 3/4 cup wholemeal flour, levelled.
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup honey
- about 1/2 to 3/4 cup dark chocolate chips, divided
- Preheat your oven to 160 degrees (celsius) and line a large baking tray with baking paper.
- You will need 2 medium bowls, one for dry ingredients, one for wet.
- In one bowl, mix together the oats, flour, baking powder, cinnamon, and salt. Mix well.
- Melt the butter in the other bowl and let it cool slightly. It doesn’t matter if it isn’t fully melted at the start, it will melt down as it rests.
- Whisk in the vanilla, then the egg. Then whisk in the honey.
- Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don’t overdo it).
- Keep out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
- Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
- Use your hands to shape the dough into roughly 15 cookies.
- Place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges. Soft cookies are always the best!
- Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies and let them melt slightly.
- Let them cool on the pan for a few minutes before removing to a cooling rack.
The recipe will make approximately 15 cookies and takes about 20 minutes including cooking time.