There are some recipes that feel made for winter, and these bakery-style oat cookies are one of them. When the cold weather hits all I want to do is flick on the oven and bake, are you the same? These rustic, chewy cookies with pops of rich dark chocolate are best enjoyed warm with a hot drink in hand, just what you want on a cold June day.
These cookies skip the usual warming winter spices in favour of something different. The toasted sesame seeds add a subtle nutty flavour that works beautifully with the dark chocolate and chewy oats. The texture is also fabulous – golden, crispy edges and a soft, chewy centre. This is a combination that I’m so enjoying at the moment, and I hope it’ll become one of your cookie jar favourites too.
Chef’s tip:
- Don’t chop the chocolate discs too finely, you want chunks of chocolate in your cookie batter.
CHEWY OAT, DARK CHOCOLATE & SESAME COOKIES
- 125 g butter, softened
- 70 g castor sugar
- 80 g light brown sugar
- 1 large egg, room temperature
- 5 ml (1 tsp) vanilla essence
- 150 g cake flour
- 60 g rolled oats
- pinch of fine salt
- 5 ml (1 tsp) baking powder
- 15 ml (1 tbsp) sesame seeds, lightly toasted
- 100 g dark choc discs, roughly chopped
1.) Cream the butter and sugars for a few minutes until well combined and fluffy. Add the egg and vanilla and mix to combine.
2.) Add the flour, oats, salt and baking powder. Mix until just combined. Mix in the sesame seeds and dark chocolate. Cover the bowl and refrigerate for 20 minutes.
3.) While the dough is chilling, preheat the oven to 180ºC and line a large baking tray with baking paper.
4.) Divide the dough into 12 pieces. Roll the pieces into balls and arrange these on your tray. Flatten slightly with your palm.
5.) Bake the cookies for 15 minutes until they’re golden and baked through. Leave to cool before serving.
Cupcakes & Couscous 