About this recipe:A hearty oat cookie with chunky chocolate chips, porridge oats and a touch of wheatgerm. Really substantial and delicious! You can freeze them, too. They're also good after the first day. Just pop them in the microwave for 30 seconds!!
375g plain flour
1 1/2 teaspoons bicarbonate of soda
3/4 teaspoon salt
3/4 teaspoon baking powder
300g caster sugar
325g dark brown soft sugar
1 1/2 teaspoons vanilla extract
675g plain chocolate chips
5 tablespoons wheatgerm
250g porridge oats
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 180 C / Gas 4.
In a medium size mixing bowl sift together flour, bicarb, salt and baking powder.
In a large mixing bowl cream butter, caster sugar and dark brown soft sugar together until light and fluffy. Add vanilla. Beat the eggs, one at a time, into the mixture. Add the sifted ingredients to the creamed mixture. Beat until well mixed.
Pour chocolate chips, wheatgerm and oats into the mixture; fold into dough until well combined. Drop the dough by rounded teaspoonful onto an ungreased baking tray.
Bake 8 to 10 minutes or until the edges are just slightly brown. The cookies will look undercooked but that is the correct consistency. Cool on a wire rack.