A great cookie to enjoy with vanilla soy, or a cuppa tea. The oat meal gives it a nice crisp texture.
Ingredients:
3/4 cup sugar
1/2 cup rapeseed oil
1/4 cup golden syrup
3 tbsps soy mylk
2 tsp vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup stone-ground oat meal
1 tsp baking soda
1/4 tsp salt
1 1/4 cup plain flour
Method:
Pre-heat the oven to 180c/350f and line two cookie sheets with baking paper. Cream together the sugar, fat, syrup and mylk then mix in the vanilla. Add the Chocolate chips and give a good mix until they are distributed evenly. Now mix in the oat meal, baking soda, salt and flour. Mix until it forms a dough. Scoop out generous tablespoons of dough and roll into a balls, space 2″ apart on baking tray and squish down with a fork. Bake for about 10-12mins until slightly golden, leave to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
Looking yummy 🙂
dangerously yummy!
I like that you used the stone ground oats. Definite crunch action there!
YEAP! Improves the dunkability factor as well, very important when having with a good cuppa tea!
Yummy! Your cookies look so delectable & wonderful too! A must make!
let me know how they turn out 🙂
I made them & they were fabulous! Yummm!
Glad to know, i wish i had a fresh batch made up right now!
These look disturbingly good! I can feel a baking session coming on closely followed by a mass consumption of baked goods with tea 🙂
I ate too many of these, most with tea, nothing like a good cuppa tea.
A good cuppa accompanied by some amazing biscuits is pretty hard to beat 🙂