These Chewy Four-Chip Oatmeal Cookies came to me as an idea when I saw some packets of Dr Oetker Billionaire mix. That mix had four types of chip. There were white chocolate and dark chocolate mini chips as well as toffee balls and gold pearls(a sort of tangy candy).
I am sure the mix cold be used in a number of different bakes and desserts but I decided to make some chewy oatmeal cookies and include the mix in them. Of course I should mention that these chewy cookies are great without chips. But even better with some. Another thing to say is that any combination of chips that you might care to use will work well. So just a single type of chocolate chip, or a combination of them would be perfect too.
Good as the chips may be, for me, the star of the show will always be the oats. Old-fashioned rolled oats work best in the recipe. But simple rolled oat, as for porridge, will work well too.
Using some oil as well as butter, and a combination of brown and white sugar helps to make the cookies chewy. Of course baking for longer will make them less chewy if preferred.
The cookies are so easy to make. As are most cookies. There is no rolling of cookie dough etc. Simply mix the various ingredients and scoop the mix onto baking trays. Then, after just a little shaping, bake them.
The recipe will make between 22 and 24 cookies, each with 2 1/2 tablespoons of dough.
I baked my cookies for 10 minutes. That was until the edges just began to change colour a little. They were still very soft in the centre and slightly soft on the edges.
I left them on the baking trays for 5 minutes and then carefully transferred them to a wire rack to cool completely.
As they cooled the cookies firmed up on the exterior but remained nice and chewy in the middle.
They tastes so good with the combination of flavours, and textures, from the various chips. The oats gave great flavour and a wonderfully chewy texture too.
For me these, though sweet, are just about the perfect cookies.
Just as an aside, the same recipe will work using chopped nuts or dried fruits as well.
Another easy cookie recipe is Hazelnut Biscuits or Cookies.
Chewy Four-Chip Oatmeal CookiesCourse: Biscuits, CookiesDifficulty: Easy
140g(1 cup minus 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
255g(3 cups) old-fashioned rolled oats
150g(3/4 cup)dark brown sugar(light brown is ok too)
100g(1/2 cup) caster sugar
85g(6 tbsp) unsalted butter, melted and cooled
80ml(1/3 cup) flavourless oil
1 medium egg(large in USA)
1 medium egg yolk(large in USA)
3g(1/2 tsp) salt
2g(1/2 tsp) baking soda/bicarbonate of soda
1g(1/4 tsp) ground cinnamon(optional)
5ml(1 tsp) vanilla extract
180g(1 cup) mixed chips
- Preheat the oven to 190C/170C Fan/375F.
- Line a couple of baking trays with parchment paper or silicone mats
- Mix the salt, baking soda and cinnamon into the flour and set aside.
- In a large bowl pour the oil and melted butter and whisk to combine.
- Add in the egg, egg yolk and vanilla extract and whisk again.
- Add the sugars and whisk until fully incorporated.
- Then pour the flour mixture onto the wet mixture and stir to incorporate.
- Add the oats and the mix of chips and stir into a very thick mass.
- Scoop about 2 1/2 tablespoons(small ice-cream scoop) of mixture out and place on the baking tray, leaving a good gap between each scoop.
- Gently shape into a round and press down a little to flatten to about 6 – 7 cm.
- Bake the cookies for about 10 minutes, until the edges just begin to colour a little. (remember longer baking will make crisper, less chewy, cookies.
- Leave the cookies on the trays for 5 minutes, then transfer to a wire rack too cool completely.