White chocolate chip oatmeal cookies

We were going to make flapjacks this weekend, but we were out of golden syrup, so instead we made oatmeal cookies with white chocolate chips. They’re light, crumbly and they smell amazing when they come out of the oven.

They’re a bit like yummy flapjacks – JD, 4

This easy recipe for kids makes about 40 cookies. It’s based on Mary Berry’s oat cookies, but with several tweaks and changes.

Here’s what we did:

Ingredients

• 250g  unsalted butter / dairy-free spread
• 300g golden granulated sugar
• 2 medium free range eggs
• 1tsp vanilla extract
• 2 tbsp soya milk (or normal milk)
• 280g porridge oats
• 220g self-raising flour
• 100g white chocolate chips / vegan chocolate chips

Instructions

1. Put the butter / spread in the microwave in a large bowl for bursts of 10 seconds until well softened but not melted
2. Stir in the sugar with a fork, then whisk until the mixture is fluffy
3. Whisk together the milk, eggs and vanilla extract, then whisk into the main mixture
4. Stir in the flour, oats and chocolate chips until well combined
5. Dollop heaped teaspoons of mixture onto an oven dish at least 1.5 inches apart
6. Bake at Gas Mark 4 for 12-15 minutes, until just colouring
7. Cool briefly on the tray, then transfer to a cooling rack with a spatula

Let me know if you try them.

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White chocolate chip oatmeal cookies

We were going to make flapjacks this weekend, but we were out of golden syrup, so instead we made oatmeal cookies with white chocolate chips. They’re light, crumbly and they smell amazing when they come out of the oven.

Servings: 40 cookies

Author: Emily Leary

Ingredients

• 250 g unsalted butter / dairy-free spread
• 300 g golden granulated sugar
• 2 medium free range eggs
• 1 tsp vanilla extract
• 2 tbsp soya milk or normal milk
• 280 g porridge oats
• 220 g self-raising flour
• 100 g white chocolate chips / vegan chocolate chips

Instructions

• Put the butter / spread in the microwave in a large bowl for bursts of 10 seconds until well softened but not melted
• Stir in the sugar with a fork, then whisk until the mixture is fluffy
• Whisk together the milk, eggs and vanilla extract, then whisk into the main mixture
• Stir in the flour, oats and chocolate chips until well combined
• Dollop heaped teaspoons of mixture onto an oven dish at least 1.5 inches apart
• Bake at Gas Mark 4 for 12-15 minutes, until just colouring
• Cool briefly on the tray, then transfer to a cooling rack with a spatula

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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