Sometimes you need something with your coffee (always in my case). I have made these many times and they always disappear within a day or two. The secret is underbaking them which makes them nice and chewy on the inside but still crunchy on the outside.
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90gr unsalted butter at room temperature
150gr soft brown sugar
1 medium egg
150gr plain flour
90gr rolled oats
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg (optional)
50gr milk chocolate chips
50gr dark chocolate chips
1 tablespoon tahini paste
For the cinnamon sugar
2 tablespoons granulated sugar
1 tablespoon cinnamon
Preheat the oven to 180C. Cut the butter into small pieces. Using a handheld or stand mixer, cream the butter and sugar on high speed for a couple of minutes until pale and fluffy. Add the egg and mix for another 2-3 minutes, scraping the sides of the bowl if necessary.
Add the tahini paste (stir first if it has separated), cinnamon, nutmeg if using, salt and baking powder. If you don’t have any tahini then just leave it out. The cookies work fine without it though it adds a nice nuttiness.
Dissolve the bicarbonate of soda in a tablespoon of boiling water, add this to the bowl and mix briefly to combine. Slowly add the flour on low speed. Once the flour is incorporated, add the oats and finally the chocolate chips. Mix well to combine. (If you like you can increase the amount of chocolate chips to taste).
In a small bowl, combine the sugar and cinnamon. Take a spoonful of dough and shape into a ball roughly the size of a walnut with your hands. Roll it in the cinnamon sugar until coated on all sides and place on a tray or cookie sheet lined with baking paper. Repeat with rest of the dough and space the biscuits a few centimetres apart on the tray as they will spread out while cooking. Cook one tray of biscuits at a time – this recipe yields 18-20 in total.
Bake at the centre of the oven for 9-10 minutes. The biscuits will still be fairly soft when you take them out. Resist the temptation to bake for longer – they will harden a bit once you take them out of the oven. Place on a wire rack to cool. These will keep for 4-5 days in an airtight container if you can resist scoffing the lot.
Many thanks to Shona for hosting the shoot at The Dish & Spoon and providing awesome coffee.PS: you can replace the chocolate chips with raisins if you like. If I did that my kids would not speak to me for a while.