Everyone needs a decent choc-chip cookie recipe and I found this one trawling through one of my favourite blogs, Utterly Organised. I first came across this recipe a few years ago, and it is so quick and easy it has become a regular go-to for me. I have tweaked it a bit to my own taste, reducing the brown sugar by half and adding some extra sweetness with some dried cranberries.
This is a great recipe to get the kids helping out in the kitchen, my big girl takes great pride in rolling up the cookie dough into balls and squishing them down with a fork.
- 125g butter
- 1/4 cup peanut butter (omit if these will be going in lunchboxes)
- 1/2 cup brown sugar
- 1 beaten egg
- 3/4 cup plain flour
- 3/4 cup self-raising flour
- 1/2 cup rolled oats
- 1 Cup Chocolate Chips
- 1/2 cup of dried cranberries
Prep time: 10 minutes
Cook time: 15 minutes
Servings: Approximately 20 cookies
Combine butter and peanut butter in a saucepan until melted and combined. Transfer melted mixture into a large bowl to cool down slightly (approximately 5 minutes).
Once the butter has cooled down slightly, add sugar and egg and stir until combined. Add all remaining ingredients and stir to a stiff and delicious looking dough. Droooool!
Roll mixture into balls (approximately 1 tbsp each) allowing enough room in-between for cookies to spread when baking. Press down gently with a fork.
Bake at 180c for 10 – 12 minutes until golden and ENJOY!
EDIT: These yummy choc chip biscuits can be made into Easter biscuits with the addition of some speckled chocolate easter eggs! These eggs are just popped on to the flattened cookie dough balls before you pop them into the oven 😋 The rest of the recipe remains unchanged!