- 250g cake flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp cinnamon
- 340g butter
- 380g muscovado sugar
- 140g white granulated sugar
- 5 eggs
- 2 tsp vanilla extract
- 4½ cups rolled oats
- 100g almonds, toasted and chopped
- 100g chocolate chips
- Preheat oven to 180°C and grease and line baking trays.
- Sift together the flour, bicarbonate of soda, salt and cinnamon.
- In a standing mixer, beat together the butter and sugars on a medium speed, scraping down the bowl at intervals to ensure even mixing.
- Continue beating until the butter and sugar mixture is light and smooth.
- Add the eggs, one by one, making sure that you beat thoroughly between additions and scrape down before adding the next egg.
- Once all the eggs are incorporated, add the vanilla extract.
- On a low speed, mix in the dry ingredients together with the oats, almonds and chocolate chips.
- Divide the dough into two and roll both into logs. Wrap tightly in clingwrap and refrigerate until firm (about 30 to 45 minutes). Once firm, slice logs into rounds and place on your prepared trays.
- Bake for about 12 to 15 minutes.
- You will know they are ready when the edges start going golden brown and firming up, and the middle will be slightly soft, but that’s what gives them that yummy, chewy cookie texture.
- Allow to cool slightly on the baking trays before allowing to cool completely on a wire cooling rack. Enjoy or store in an airtight container.
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