Who can resist an oatie cookie, especially one that’s crammed with gooey dark chocolate and chewy chunks of crystallised ginger? I know I certainly can’t, and neither can my children. They’re the perfect biscuit for a spot of baking with the kids on a wet Saturday afternoon and an ideal snack for when they get home after school – if there any are left from the weekend that is.
Crumbly, crunchy, gooey and chewy. These cookies quite simply have it all. And they literally take just half an hour to rustle up. See, they’re a winner all round.
Oatie cookies with ginger and chocolate
Makes around 12 cookies
75g caster sugar
75g demerara sugar
1 large egg, gently beaten
150g porridge oats
125g plain flour
a pinch of salt
¼ tsp bicarbonate of soda
1 tsp vanilla essence
75g dark chocolate chips
45g crystallised ginger, roughly chopped
Preheat the oven to 180°C/gas mark 4.
Gently melt the butter in a large saucepan and remove from the heat.
Stir the caster and demerara sugar into the butter and mix together, followed by the beaten egg.
Add the oats, flour, salt, bicarbonate of soda and vanilla essence and stir them in well until thoroughly combined.
Lastly, mix in the chocolate chips and crystallised ginger.
Lightly grease a couple of baking sheets. Drop a tablespoonful of mixture for each cookie onto the trays, spacing them well apart as they’ll spread as they cook.
Bake in the oven for 10 to 15 minutes until they just turn golden brown. Leave to cool for a couple of minutes on the trays before moving to a wire rack to cool completely.