I always make the full amount at once and then just cook half and freeze the rest of the dough. Then the next time I feel like some all I need to do is take them out of the freezer and pop them in the oven!
When I decide to bake something I always gather my ingredients together first.
Sounds simple I know but there is nothing worse than starting a recipe and then halfway through realising you
don't have enough eggs/flour/sugar to complete it.
Start by preheating your oven to
175 degrees celsius so it will be nice and toasty warm by the time your cookies are ready to be thrown in there.
Now grab a large mixing bowl and add to it
1 ½ cups of sugar.
I always use caster sugar when I'm baking but normal sugar will probably do just as well if that's all you have.
Now add to that some
brown sugar.
1 ½ cups again.
Now give those sugars a good stir.
Once it's fully mixed it will look a bit like sand.
Thankfully it doesn't taste like it though.
Now weigh out
250 grams of butter.
You'll want your butter to be nice and soft and gooey.
I try to remember to take the butter out of the fridge the night before, but sometimes I forget.
If you forget too and your butter is rock hard then just pop it in the microwave for a little while to soften it up a bit. But only soften it - don't melt it completely.
Just remember to put it in a bowl first otherwise you'll end up with a big mess in your microwave.
But of course you already knew that, didn't you?
Throw that soft butter into your sugar mix.
Now this is when that electric mixer comes into play and you realise what a good purchase it was.
I only paid around thirty dollars for the one I have and I think it works just as well as those more expensive ones.
Or maybe not, I don't actually know because I have never actually tried out any other types.
Not to say I wouldn't like a more expensive one.
I would.
A
KitchenAid would look just lovely sitting on my kitchen bench.
But anyway, I'm getting distracted...back to business.
Now give it all a good beat, scraping down the sides of the bowl occasionally. I leave it to mix together nicely for about three or four minutes.
Now in a separate bowl whisk together 3 eggs and 3 tablespoons of vanilla extract.
Now add it to your sugar and butter mixture and give it a good stir together until it's nice and smooth. I do it by hand, but I guess you could do it with your electric mixer if you're feeling lazy.
Personally I try to burn as many calories as I can while I'm making these because I just know that I'm going to be eating more than my fair share once they're cooked.
Now you'll need
4 ½ cups of self raising flour. You can do like I do and sift your flour into a separate big bowl first to get rid of any lumps. Now add the flour to your mixture a little bit at a time, stirring well after each addition.
A word of advice here is to mix it by hand and don't use your electric mixer unless you want a fine layer of flour coating your kitchen floor.
And possibly your ceiling.
Once you have all that flour mixed in thoroughly, throw in
2 cups of rolled oats and 500 grams of white choc bits on top.
Now this will be the point when you realise that the bowl you are using is not big enough.
So grab yourself a bigger bowl if you need to and start mixing it all together.
I find it's too hard to mix with a spoon at this stage, so I pop on a pair of disposable gloves and mix it by hand.
It should be looking a little bit like this now...
If it is then well done, you're right on track!
You can start rolling tablespoonfuls of the mixture into balls and then place them onto a baking tray. Leave a bit of space between each one as they will spread out a bit as they cook.
If your baking tray isn't non-stick then you'll need to either grease it up or line it with baking paper so those cookies don't stick on the bottom.
My oven is fan-forced and quite effective so I cook them for only
ten minutes. Any longer and I find they lose their soft, chewy texture and become too crunchy.
All ovens are different so it's really trial and error to find just the right time for yours. I would recommend cooking a small batch first and then you can adjust the time up or down for any subsequent batches.
Keep in mind they do start firming up a bit as they cool down.
But sometimes they won't get a chance to cool down because they're really yummy to eat when they're warm.
Like I said I only cook half the mixture and freeze the rest. I just roll it into logs then wrap it in baking paper and freezer bags.
Trust me when I say these cookies won't go to waste.
They're sooo good!
Chewy White Chocolate Oatmeal Cookies
Ingredients
1½ cups caster sugar
1½ cups brown sugar
250 grams softened butter
3 eggs
3 tablespoons vanilla extract
4½ cups self raising flour
2 cups rolled oats
500 grams white choc bits
Directions
C. In a bowl mix together the caster sugar & the brown sugar. Add the butter & mix with electric beaters for 3-4 minutes until smooth. In a separate bowl whisk the eggs & vanilla together. Add this to the sugar mix & combine well. Add the flour & mix well. Stir in the rolled oats and choc bits and roll tablespoonfuls into balls & place onto a baking tray. Bake for 10 minutes.
