Description
These Copycat Woolworth Chocolate Chip Cookies are chunky, buttery, and just a little nostalgic. They’re the kind of cookies you bake once, then keep coming back to because they never let you down.
Ingredients
Units
Scale
- 2 1/2 cups blended oatmeal (from regular rolled oats)
- 2 cups flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup - 250 ml butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups (approx) - 340 g choc chips
- 1 1/2 cups (approx) - 250 g grated Cadbury chocolate
- 1 1/2 cups chopped nuts
Instructions
- Measure 2 1/2 cups rolled oats, then blend them until they’re a fine, flour-like powder. Set aside.
- In a large bowl, cream 250 ml butter, 1 cup brown sugar, and 1 cup white sugar until light and fluffy, as it helps with texture.
- Beat in 2 eggs one at a time, then mix in 1 tsp vanilla.
- In a separate bowl, whisk together 2 cups of flour, 2 1/2 cups of blended oatmeal, 1 tsp bicarbonate of soda, 1 tsp baking powder, and 1/2 tsp salt.
- Add the dry ingredients to the butter mixture and mix just until combined. Don’t overwork the dough.
- Fold in 340 g choc chips, 250 g grated Cadbury chocolate, and 1 1/2 cups chopped nuts until evenly mixed.
- Roll the dough into balls about the size of a golf ball and place them roughly 2 inches apart on a lined baking tray.
- Bake at 350°F (180°C) for 8-10 minutes, until the edges are lightly golden but the centres still look soft. Check and decide for yourself, as time is dependent on your own oven.
- Let the cookies rest on the tray for 5 minutes before moving them to a rack.
- They firm up as they cool, so don’t overbake.
Notes
Created, prepared, tried, and tested Faye
