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Wholemeal Choc Chip Cookies

1/16/2020

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Sometimes kids want something a little bit decadent. These SMALL cookies are just big enough to hit the sweet spot. I adapted an old recipe I had, halved the sugar, added oats and swapped the plain flour for wholemeal. I also loathe wasting half a block of butter, so I used some mathematics to include the whole block. Although this one uses a whole block of butter (gasp!), it makes loads and I freeze two thirds of the dough to bake at a later date. Get the kids to help with the measuring and making; it's a great maths activity. Lisa x

WHAT YOU NEED:

3.5 cups wholemeal flour
1 cup oats
1 cup caster sugar
1 cup (small bag) DARK choc chips
1 block of unsalted butter (250g)
2 tsp vanilla extract
2 eggs

WHAT YOU DO:
  • Preheat fan forced oven to 160C
  • Line a biscuit baking tray with baking paper
  • Combine all the dry ingredients and mix
  • Melt the butter (I used the microwave)
  • Make a well in the dry ingredients and add the butter, vanilla and two eggs
  • Combine ingredients (TIP: get your hands in to really ensure it's mixed thoroughly) and divide into three portions
  • Freeze two portions. I use large sandwich bags with a snap seal and label them
  • With the remaining dough, use a tablespoon at a time, roll to make a cookie shape and place on the tray
  • Bake for 15-20 mins

You will have a warm batch to enjoy over the week and two other portions of dough for a rainy day! Enjoy. 
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  • CANBERRA NUTRITION
  • The FEED Team
    • Lisa Donaldson
    • Jenelle Croatto
    • ShienEe Tan
    • Nicola Perry
    • Yvette Long
  • Contact Details
  • FEEDinc. Services & Fees
  • Recipes
  • Blog
  • SHOP