Lizzie has a couple of culinary specialities that she masters to perfection. One of them being her perfectly gooey cookies (the other being pasta with lardons, but that’s another story for another day…)
They will take NO time to make and well… NO time to disappear, but I’ll let you be the judge of that.
- 250g flour
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of baking powder
- a pinch of salt
- 100g of rolled oats
- 200g of chocolate chips (or a 200g chocolate bar broken into piece with a sharp knife)
- 100g of brown sugar
- 100g of caster sugar
- 100g of nuts or almonds (optional)
- 125g of soft butter
- 1 large egg
- 2 teaspoons of vanilla extract
>> Preheat your oven at 180°C
>> In a bowl, combine all the dry ingredients.
>> Make a well in your dry ingredients and add the soft butter, vanilla, and your egg.
>> Combine with your hands (it’s more fun!)
>> Make medium sized balls of dough, lay on a baking tray with space in between each cookie.
>> Bake for 9/10 minutes if you want them extra gooey or 14 minutes if you want them a little more cakey.
>> While they’re in the oven, boil the kettle, make yourself a cup of tea/hot chocolate, or pour yourself a glass of cold milk. Enjoy the delicious cookie dough smell filling up your kitchen…
>> Once golden and cooked, let them sit for a little while.. eat them still warm because that’s the best way (really trust me on this one – we eat them almost HOT..chocolate melting in your fingers and all) I dare you to keep some for later.
>> Bon Appétit!
Tips: To spice things up Lizzie and I come up with variations.. One of them being a square of chocolate that you place in the middle of the cookie dough ball before your put it in the oven. If you eat them warm your cookies will have a heart of melted chocolate. It’s also nice to try different sorts of chocolate, add nuts, a few salt flakes when they come out of the oven, a caramel placed in the centre of the cookie dough ball (once again)….so many options!
Gluten Free Option: To make these GF, simply replace the flour by 125g of rice flour & 125g of buckwheat flour (make sure they are certified GF! check the oats too!) – add half a teaspoon of Xhantham Gum & you’re good to go!