Chocolate chip cookies with a twist

In the  past when I’ve had  friends over we have always enjoyed a good mug of coffee with a slice of cake or some yummy cookies. It’s no different when we are having a catch on FaceTime or Skype, we each have a mug of  coffee and whatever treat we have laying around the house.

A recent catch up with a lovely friend inspired me to make these Oaty nutty chocolate chip cookies.I have been wanting to experiment baking with Oats for a while now and I found a recipe from a  BBC Good Food book, it’s  called Oaty Cherry Cookies.

I added my twist to the recipe as I  had half the original  ingredients, and was craving cookies with a nutty chocolate taste to them.

Stored in a air tight container in a cool room these will easily last you over a week, while maintaining their crunch.


250g/9oz butter softened.

50g/2oz caster sugar

100g/3 1/2 oz muscovado sugar

150g/5 1/2oz self-raising flour

225g/8oz any muesli mix. ( mine had nuts, raisins and mixed dried fruit)

50g/2oz flaked almonds

200g/7oz chocolate chips( I used half milk chocolate and half white chocolate)

1.Preheat the oven to 180c/Gas 4/Fan oven 160C. Line two to three trays with baking  parchment. 

2. Mix the butter and sugar together  until light and fluffy. Stir in the flour and the muesli and mix well. Stir in the rest of the ingredients until well incorporated.

3. Using a medium sized ice cream scope, scope the mixture on to the prepared trays, ensuring there is enough space between each dough ball as the cookies spread while they bake. Lightly flatten each biscuit  with your fingertips, keeping the mixture rough looking.

4. Bake for 15-2o minutes until the cookies are pale golden around the edges, but still feel soft in the centre. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool.

Happy baking xx



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