Healthier Chocolate Chip Cookies
10 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125g / 4 & Β½ oz unsalted butter, at room temperature
- 50g / ΒΌ cup light brown sugar
- Β½ tsp vanilla extract
- 1 medium egg
- 100g / ΒΎ cup wholewheat flour
- 100g / 1 cup rolled oats
- ΒΌ tsp bicarbonate of soda
- 50g / β cup chocolate chips
Method
- Preheat the oven to 180c / 350f and line two baking trays with parchment paper.
- In a large bowl beat together the butter and sugar with an electric whisk. Add the egg and vanilla and beat for another few seconds.
- Add in the flour, oats and bicarbonate and mix well.
- Finally mix in the chocolate chips.
- Divide the mixture into 10 equal sized dough balls. Place them on the baking trays and then press down into a cookie shape.
- Bake for 15 minutes. Allow to cool for a few minutes on the trays before moving to a wire rack to cool completely.
- Store in an airtight container for up to 4 days.