Oat Biscuits and Chocolate Chip Cookies

These easy recipes will have the biscuit tin refilled in no time! Regular readers of mine will know that I have a particular fondness for biscuit making and both of these recipes have been well tried and tested over the years. I like simple recipes that use store cupboard ingredients and generally I prefer not to use recipes that contain egg as I think the biscuits keep longer without. I do have one or two recipes that are exceptions to that rule though, especially if I know they’ll be eaten quickly anyway!

Both of these biscuits are baked at 150°C and each recipe will yield approximately 2 dozen biscuits, depending on size.

For the Oat Biscuits you will need:

200g of softened butter

50g of caster sugar

50g of soft brown sugar

150g of rolled oats

50g of oatmeal

100g of plain flour

Method:

• preheat the oven to 150°C
• grease two baking trays
• place all the ingredients into a large mixing bowl or food mixer
• beat everything together until the mixture starts to come together
• lightly flour a work surface , tip the biscuit dough out onto the surface and shape it into a ball
• roll the mixture out to a depth of about ¾cm and, using a 5 or 6cm biscuit cutter, cut out as many biscuits as you are able

• gather the remaining scraps of dough together into a ball shape again, roll the dough out and cut more biscuits. Repeat the process until all the dough has been used
• bake the biscuits for 20 minutes, or until they are slightly browned
• leave the biscuits on a wire rack to cool

 

For the Chocolate Chip Cookies you will need:

100g of softened butter

100g of caster sugar

2 tablespoons of golden syrup

175g of self raising flour

50g of chocolate chips

Method:

• preheat the oven to 150°C
• grease two baking trays
• place everything except the chocolate chips into a large mixing bowl or food mixer
• beat the mixture until the ingredients are well blended
• lightly flour a work surface
• tip the biscuit dough out onto the work surface and gently knead the chocolate chips into the mixture
• shape the dough into a ball

To shape the biscuits you can either:

• break off pieces of dough(approx. walnut sized), shape them into balls and place on the baking tray about 2 inches apart

or:

• roll the dough out to a thickness of about ¾cm and follow the method in the Oat Biscuits recipe for using up all of the dough

then:

• bake the cookies for about 20 minutes, or until they are light golden brown in colour (be careful not to over bake the cookies as they will become too hard)
• leave the cookies on a wire rack to cool and harden slightly