Huge oaty chocolate chunk style cookies: Everyday Favourites

Courtesy of Everyday Favourites

Ready in 50 minutes
Makes 24 large cookies


300g softened butter
1 cup brown sugar
1 cup caster sugar
2 eggs
2 tsp vanilla essence
3 cups plain flour
1 tsp ground cinnamon
1 tsp baking soda
1/4 cup milk
1 cup rolled oats
200g chocolate, coarsely chopped


Cream the butter and sugars together in a stand mixer or with hand-held beaters until light and fluffy. Add the eggs and vanilla, then mix again until well combined.

Sift in the flour, cinnamon and baking soda. Add the milk, then mix on low speed until just combined. Add the rolled oats and chopped chocolate, reserving a tablespoon of the chocolate to garnish. Stir together.

Use a dough scoop or ice cream scoop to roll the dough into 24 balls. Chill the cookie dough balls in the freezer for at least 20 minutes. Preheat the oven to 170°C fan bake. Line 2 baking trays with baking paper.

Arrange the chilled dough balls on the lined baking trays, leaving lots of space between them. Bake for 15–20 minutes until turning golden but still soft in the centre. Sprinkle the reserved chocolate over the cookies when they come out of the oven.

Images and text extracted from Everyday Favourites: Delicious, easy meal solutions for busy families by Vanya Insull published by Allen & Unwin NZ, RRP: $39.99. Photography by Melanie Jenkins, Flash Studios.

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