Oat Chocolate Chip Cookies |
Comments: * wasn't sure if you wanted me to put
'about 20' in the YIELD of just '20', the
book says it makes about 20* |
Yield:about 20
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INGREDIENTS: |
| 1/2 cup |
butter, plus extra for greasing |
|
| 2 |
eggs, lightly beaten |
|
| 3 - 4 tbsp |
milk |
|
| 1 tsp |
vanilla essence (extract) |
|
| generous 1 cup |
rolled oats |
|
| 6 oz |
plain (semisweet) chocolate chips |
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| 1 cup |
pecan nuts, chopped |
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| 1/2 cup |
soft dark brown sugar |
|
| 1 1/4 cups |
plain (all-purpose) flour |
|
| 1 tsp |
baking powder |
|
| pinch |
salt |
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| DIRECTIONS: |
- Cream the butter and sugar in a large bowl until pale and fluffy. Add the beaten eggs, milk and vanilla essence, and beat thoroughly.
- Sift in the flour, baking powder and salt, and stir in until well mixed. Fold in the rolled oats, chocolate chips and chopped pecan nuts.
- Chill the mixture in the refrigerator for at least 1 hour. Preheat the oven to 350`F. Grease two large baking trays.
- Using two teaspoons, place mounds of the mixture well apart on the trays and flatten with a spoon or fork.
- Bake the cookies for 10-12 minutes in the preheated oven until the edges are just colouring, then cool on wire racks.
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