I've done my research on chocolate chip cookies. These are definitely the easiest ones around.
I had to do a crash-course in cookie baking when I was pregnant with Billie. During out anti-natal classes I discovered something new about Miles. When we were told to introduce ourselves with a brief fact, Miles announced he loved homemade cookies. I never knew. The poor man had been deprived.
So at the next class, when it was our turn to bring some supper, I dutifully made chocolate chip cookies. First I called on my fellow kitchen friend Hannah in New Zealand, who emailed me about 20 chocolate chip cookie recipes. Aside from additions of various nuts, they were basically the same. Creaming butter and sugar was necessary, and they made about 50.
Yes, 50. Lucky I was taking them to an anti-natal class full of people with appetites. It also meant I could experiment with each tray that went into the oven in terms of size, to flatten or not to flatten, and whether to cook til crunchy, chewy or a little soft and under-done. Miles was a good taste-tester.
So I worked my way through a few recipes. Problem was, Miles and I wound up eating three large cookies each night. So cookie baking was banned from this house before Billie even made it into this world.
Until I found this recipe, which DOES NOT INVOLVE ANY CREAMING OF BUTTER, and uses maple syrup instead of sugar (yes, much healthier but I have swapped it for golden syrup if you're on a budget), and only gives you a dozen cookies to eat through. (Unless you double the recipe as I did in this pic, or make them small).
Credit to Cynthia Lair (once again) and claps for her book Feeding the Whole Family. I have only slightly adapted it.
EASY-PEASY CHOCOLATE OAT PECAN COOKIES
1 1/2 cups rolled oats
1 cup wholemeal flour
1/2 cup maple syrup (or golden syrup if want a cheaper option)
1/2 cup butter, melted
1 teaspoon vanilla
1/3 cup chopped pecan nuts (Cynthia uses walnuts)
1/3 cup dark chocolate chips
Preheat oven to medium-hot. Grease a flat tray or cover with baking paper.
Combine flour and oats in a large bowl. In a separate bowl mix syrup, melted butter and vanilla.
Add wet ingredients to the dry and mix well. Stir the nuts and chocolate through.
Wet your hands under the hot tap and make into dessert spoon-sized balls. Place on tray and flatten slightly with back of spoon. These don't spread like other cookies so you can place all on one tray.
Bake for 15 minutes, or until just golden. Place cookies on wire rack to cool, and cover with tea towel to prevent them all being eaten before you return to the kitchen.