Chocolate Chip Oatmeal Cookies

Soft, chewy and chocolatey, this is a real cookie. A great after school snack. The oats reduce the overall GI score for this recipe.

Active Time: 15 minutes

Total Time: 45 minutes (this includes two rounds of cooking).

Yield: 24 cookies

1 1/2 cup rolled oats
120g unsalted butter
1/2 cup dark brown sugar
1/4 cup light brown sugar
1/4 cup caster sugar
1 egg
2 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp table salt
1/2 cup dark chocolate chips (Belgian chocolate works best)
1/2 cup milk chocolate chips (Belgian chocolate works best)
1/4 cup dark chocolate, grated

Preheat oven to 150 degrees celsius (fan-forced)

Process 3/4 cup of the oats in a food processor until finely ground.

Process 3/4 cup of the oats in a food processor until coarsely ground.

Cream butter and sugars in mixer until smooth and creamy.

Add egg and vanilla and mix for 3 minutes on medium speed.

Whisk flour and baking powder, bicarbonate and salt in a separate bowl.

Stir flour into butter mixture.

Stir in all of the chocolate.

Scoop mixture using a desert spoon and roll into a ball, place each ball on baking tray lined with baking paper.

Bake in oven for 5 minutes on the bottom shelf of the oven and another 5 minutes on the top shelf.

These work if rolled into balls and frozen. Bake for 10 minutes if refrigerated, 14 minutes if frozen (10 minutes on bottom shelf, 4 minutes on top shelf).