So the holidays are over and you (most of you) are back in school. Yay! Just because your classes are boring doesn’t mean that your lunch box has to be. This is one of my favourite recipes. I altered the original recipe to suit the ingredients found readily in Zimbabwe and to add a bit of a twist to the recipe. The link for the original recipe is at the bottom of the page.
- 1 cup butter
- 1 ½ cups of sugar
- 2 eggs
- 1 teaspoon vanilla extract (essence is fine)
- 2 cups self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 3 cups quick cooking oats
- ± 1 cup dark chocolate chips (a roughly chopped chocolate bar to resemble chips works as well)
- In a medium bowl, cream together butter and sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking powder, salt, and cinnamon; stir into the creamed mixture. Mix in oats and chocolate chips. Cover, and chill dough for at least one hour.
- Preheat the oven to 180 degrees Celsius. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This makes about 26 medium sized cookies. The cookies have to be stored in an airtight container and they will last for about 2 to 3 days.
This is the link to the original recipe: http://allrecipes.com/recipe/19247/soft-oatmeal-cookies/