Recipe for delicious but healthier choc chip cookies. They're made with a mix of butter and oil and include a reasonable amount of sugar, rolled oats and some wholemeal flour. It's a slightly adapted version of soft bake choc cookies from Lorraine Pascale's A Lighter Way to Bake.
Cream the butter with the sugar until pale and fluffy.
75 g unsalted butter - softened, 100 g light muscovado sugar
Add the oil and beat some more.
25 ml cold-pressed rapeseed oil
Beat in the eggs, one by one.
2 large eggs
Sift in the flours, baking powder, bicarbonate of soda and cocoa powder.
110 g wholemeal flour, 100 g unbleached plain flour, 1 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 25 g cocoa powder
Add the oats and stir until everything's incorporated.
25 g rolled oats (porridge oats)
Stir in the chocolate chips.
50 g milk chocolate chips
Run some cold water over your hands then roll ping pong sized pieces of the mixture into balls between your palms.
Place on a lined baking sheet and press down to about 1 cm in depth with your hands or the back of a spoon.
Bake on the top shelf of a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for about 10 minutes.
Transfer to a wire rack and leave to cool - apart from one which you might just have to try warm.
Notes
These cookies are soft ones. If you prefer them a little firmer bake for an extra 2-3 minutes.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.