There are some things in life which every person should have as a human right. Cookies, for example, should be a human right. What would tea be without the humble biscuit?
I know there is always going to be an ongoing divide about what makes the perfect chocolate chip cookie. I’m on the chewy side of the chocolate chip cookie debate, I love a gooey melted choc chip masterpiece. I have no time for people who like a crisp cookie.
Am I going to ever find the perfect recipe for this deliciously moist biscuit? Probably not but I’m up for trying anyway. This recipe is pretty far up my top 10 list of biscuit recipes. The blended oats add a really nice flavour and more of a chewy texture. I love popping these lovelies into the microwave before I gobble them up, warm and gooey. Just the way they should be.
- 100g porridge oats
- 170g plain flour
- 3g salt or a few pinches
- 1/2 tsp baking powder
- 1/2 tsp bicarb of soda
- 1/4 tsp instant coffee powder
- 110g soft butter
- 110g caster sugar
- 85g light, soft brown sugar
- 1 egg
- 1 tsp vanilla extract
- 100g chocolate buttons or chips
Preheat the oven at 190C. Using a blender, blend the porridge oats until they become a powder. Cream together the butter and both sugars until pale. Next add the egg, vanilla and chocolate buttons and mix until combined. Next fold in the rest of the dry ingredients. Make into 4g balls and place a few cm apart on baking paper. Bake for 6-8 minutes, leave to cool on cooling rack.