I started back at full time work at the end of January after two years at home being Mummy to Max. It has been so full on, that combined with the heat and wanting to spend every spare minute with my little man has meant I haven’t really prioritised getting into the kitchen to bake new things, but, I finally found a spare moment and have whipped up these little beauties, adapting a recipe from one of my favourite baking blogs ‘Bake or Break’.
Ingredients:
1 ½ cups old-fashioned rolled oats
¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
100 grams butter, softened
1 teaspoon vanilla extract
⅓ cup packed dark brown sugar (I recommend Billington’s)
⅓ cup sugar
1 large egg
125 grams small white chocolate drops
coarse salt, for sprinkling
Method:
Preheat oven to 180°C. Line baking trays with paper.
Whisk together oats, flour, baking soda and salt, set aside.
Using an electric mixer on medium-high speed, beat butter and vanilla until smooth and creamy.
Add sugars, beating until fluffy.
Add egg, mixing well after addition.
Reduce mixer speed to low and gradually add oat mixture.
Stir in white chocolate.
Scoop tablespoonfuls of the batter onto your lined trays. Sprinkle each with coarse salt. Bake 12-14 minutes, or until edges are browned but centers are slightly soft.
Cool cookies on pans for a few minutes. Then, transfer to wire racks to cool completely.
These were delish and were quickly gobbled up in our house. I hope you enjoy them as much as we did.
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