I recently discovered a wonderful baking group named Sweet and Simple Bakes and for once, it was based in the UK. Now don't get me wrong, I have nothing against American baking groups, in fact I've just recently joined Sweet Melissa Sundays and those pesky Tuesday With Dorie girls rock my socks on a weekly basis! I just really dislike converting American butter measurements into grams. Sticks, cups, ounces I hate you all. Anyway, I digress, Sweet and Simple bakes were very true to their name this month in choosing Chocolate Chip Oatmeal Cookies. Simple and delicious, how could I possibly resist?
Oh, what can I say about these cookies other than YUM! Crispy and chewy, sweet with a hint of savory, who could stop at just one? They have brightened up my morning cuppa for the last week and when the last cookie has crumbled, well I'll just go ahead and bake another batch...this time with raisins :)
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips, raisins or chopped nuts
Preheat the oven to 180oC (350oF), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.