Wholemeal Choc Chip Cookies

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.