I’m not sure what to say about these cookies except that you need to try them. Now. Trust me.
These are perfectly soft and chewy on the inside with a little crunch from the outside. Adults and kids alike will love these and they are so easy they can be whipped up at a moments notice!
I don’t own a mixer (or really any kitchen utensils – including a spatula) so I wanted to find a cookie recipe that could very easily be made with just a bowl and a fork – no fancy equipment required! By all means if you do have a mixer feel free to use this if you prefer, but there really is no need.
These are best served when still slightly warm from the oven or soon after. You can also store them in an airtight container (if there are leftovers?!) – I would just reheat them in the oven for a couple of minutes and leave to cool slightly for a few minutes so they get that nice crispy but chewy texture back.
This recipe makes 5 cookies. Start now and you could be tucking into these in 20 short minutes!
30g unsalted butter
2 tablespoons soft light brown sugar
1 tablespoon honey
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
37.5g milk chocolate (or chocolate of your choice)
Pinch of salt
- Heat the oven to 180 degrees Celsius and line an oven tray with parchment paper.
- Cut the butter up into little squares and add it to a large bowl. I find it best to use slightly warmer butter (as opposed to butter straight from the fridge) as it’s easier to mash into the sugar. Add the sugar to the bowl and use a fork to beat it together. I mash the butter into the sugar first and then just keep mashing for a few minutes so it’s well mixed.
- Beat the egg, pour it into the bowl with the butter and sugar and beat with your fork to combine.
- Add the honey, baking powder, pinch of salt and vanilla extract and stir together.
- If you have a blender you can use this now but, if not, you can also just use your hands. If using a blender, add half the oats to it and blend for literally a second just to break the oats down into a course powder. If you prefer to use your hands, rub the oats between the palm of your hands to break them into a course powder. Pour this into the bowl with the rest of the ingredients. Then add the rest of the oats to the bowl, rubbing them between your fingers gently as you add them to break them up a little bit. You don’t want to crush these into a powder, you just want to break them a little bit.
- Chop the chocolate into chunks and mix 3/4 of it into the oat mixture, saving the rest to dot on top of the formed cookies.
- Scoop the oat mixture up and form into cookies. This mixture will make 5 x 50g cookies. Roll each one into a ball and place it on the oven tray lined with parchment paper. Then use your fingers to gently flatten each cookie to roughly 1cm in height. These will rise a little bit and will also expand so leave enough room between them on the tray. Dot the rest of the chopped chocolate on top of the cookies, pushing down into the cookie very slightly.
- Bake in the oven for 10 – 12 minutes. When you remove from the oven, leave to cool on a wire rack.