Double Choc-Chip Cookies and Choc Oatmeal Cookies (Bill Granger)

Mum: Who stole the cookie from the cookie jar?

Mum (pointing at boy): You stole the cookie from the cookie jar.

Boy: Who, me?

Mum: Yes, you!

Boy: Not me!

Mum and Boy (looking at Dad): Then who?
 
I love baking chocolate chip cookies for my family and best of all, love watching them enjoying these cookies. These classic double choc-chip cookies and deliciously wholesome choc oatmeal cookies are baked using the recipes from one of Bill Granger's cookbooks. Indeed, these cookies are very kids-friendly and also very yummy.

Bill wrote and published the book when his children were little. Every recipe in this book is simple, nutritious, kid-friendly, fuss-free, easy and appealing to kids. Being a mum of a 4 year old, I can't help bookmarking heap of recipes from this book. Plus, my boy is also happily bookmarking this book with me. And of course, his requests include these cookies.

Missing cookies? We need a cookie detective!

Making the classic chocolate cookie dough

Baking these is so therapeutic!

This special choc-a-lot cookie is for my boy!

There is lots of oats added into this choc oatmeal cookie dough.

Can't wait to try these wholesome cookies ...

Unlike most typically soft oat cookies, these are crispy after cooling...

Surprisingly good! Crispy outside and melt-in-mouth buttery inside!

Not surprisingly at all, everyone loves this classic cookie!

Thumbed up boy: Mummy, can you bake more cookies, please?

We don't need a cookie detective... A cookie-baking mum is what we need - LOL!

Here are the recipes that are adapted from one of Bill Granger's Cookbooks.
(with my modification and notes in blue)

Double Choc-chip Cookies

Makes about 30
250g unsalted butter, softened
350g brown sugar
(I used light brown sugar)
1 tsp vanilla extract
2 eggs, lightly beaten
310g plain (all-purpose) flour
55g cocoa powder
2 tsp baking powder
2 tsp sea salt
350g dark chocolate, chopped
(I used 150g dark chocolate chips for half amount of the recipe)

Preheat the oven to 180°C (or 160°C fan forced). Grease two large baking trays and line with baking paper.

Beat together the butter and sugar until light and creamy. Add the vanilla extract and eggs and stir together well.

Sift in the flour, cocoa powder, baking powder and salt and mix until just combined. Fold in the chocolate.

Place large spoonfuls of the mixture on the baking trays, leaving room for spreading. Bake for 15-20 mins, or until the bases are cooked. Leave to cool on the trays.

Note: Using half amount of the recipe, I have baked 30 medium sized cookies at 160°C fan forced for 15 mins.

Choc Oatmeal Cookies

Makes 30
150g unsalted butter, softened
220g brown sugar
(I used light brown sugar)
1 egg, lightly beaten
2 tsp vanilla extract
125g plain (all-purpose) flour
1 tsp baking powder
225g rolled (porridge) oats
170g chocolate chips
(I used the dark chocolate ones)
 
Preheat the oven to 180°C (or 160°C fan forced) and line three large baking trays with baking paper.
 
Cream the butter and sugar together in a bowl until fluffy and smooth. Add the egg and vanilla extract and beat until smooth. Sift the flour, baking powder and a pinch of salt into the bowl and mix lightly. Add the oats and chocolate chips and stir to combine.
 
Roll tablespoons of the mixture into balls and place on the baking trays. Flatten the balls with a fork dipped in flour. Bake the cookies for 20 mins, or until pale golden.
 
Remove from the oven and cool on the trays for 5 mins, before transferring the cookies to a wire rack to cool completely. 

Note: Using 1/3 amount of the recipe, I have baked 12 medium sized cookies at 160°C fan forced for 15 mins.

Happy Baking
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