Oaty Choc Chip Crunchies Recipes

Steps:

• pre heat oven 160 C
• cream butter and both sugars together
• add egg and vanilla essence and mix until well combined
• fold in sifted flour, baking powder and bicarbonate of soda
• add choc chips and porridge oats and mix well with a wooden spoon
• take a spoonful of the mixture and place on a grease proof or lined baking tray, reapeat unil all the mixture is used about 20 - 24 cookies depending on how big you like them!
• place in a preheated oven at 160 C for about 15 - 20 mins, they should be light brown in colour and slightly soft in the middle
• leave to cool for 5 mins on the tray and then transfer to cooling rack
• enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°; lightly grease two baking sheets.
• In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
• Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips.
• Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
• Remove from oven and transfer to a rack to cool.

Steps:

• Mix syrup, bicarbonate of soda and boiling water in a small bowl.
• Beat together butter and sugar till slightly creamed, add flour sugar and coconut to the creamed mixture.
• Add choc chips and nuts and fold into dough, you may need to use flour carefully so that the dough does not feel too dry.
• Roll dough into sausage shape 2cm in diameter approximately.
• Cut into 1 cm slices and place on baking sheet, do not smooth top, leave looking rough, simply push in choc chips if they are loose.
• Bake in moderate oven till golden brown.
• When all the cookies are baked switch off oven and place all cookies next to each other in once or 2 pans and replace in oven and leave for a couple of hours until crisp.
• Keep in airtight tin, and if they soften re-dry in oven.
• Eat plain or pipe squiggly line over with melted milky bar chocolate.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and 1 cup potato chips. , Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. If desired, top cookies with additional chips., Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.