Mmmm.. cookies. Cooking them can be so therapeutic, and fills the house with wonderful aromas. These are an excellent lunch box or afternoon tea snack. They can also be a really inexpensive gift - deliver these to a friend’s doorstep and you’ll be in the good books I promise!

Are they quick and easy?

Now these are a delicious, chewy, salty sweet cookie that takes a little time (and makes a little mess). While the process is simple, I won’t lie and say they’re a ‘whip up in 10 minutes’ kind of cookie. But they are really so worth the wait.

According to Sally’s Baking Addiction (where the recipe inspo came from), you can store the dough for a few days in the fridge, before baking.

Are they a healthy option?

TBH I hate this question, because health is about more than a cookie! Sometimes I make cookies with just flour, butter, chocolate and sugar and they are delicious. Sometimes I make more funky cookies with ingredients like dried fruit, whole grains, nuts and seeds and they are delicious too! One may be more nutrient dense than the other, but that doesn’t make it inherently ‘better’.

Oats are full of soluble fibre and slow release carbohydrate, which is good for gut health, and will also mean these cookies are more satisfying than your average cookie. The currants add natural sweetness that complements the choc chips.

Another awesome thing about baking at home is an appreciation for what you’re eating, and knowing the ingredients are fresh and simple. I guarantee you’ll savour and swoon over these more than you would over the supermarket variety!

notes and Variations

You could use other dried fruit like raisins or dates in these and that would work nicely. In the batch I made today, I used a mixture of dark choc chips and Hershey’s peanut butter chips - SO GOOD! Nuts like peanuts or pecans might also work nicely.

I do recommend using a stand mixer here if you have one, to save your arms and free you up a bit.

Inspiration for these cookies came from a rainy lockdown day and the internet. The recipe is based on one by Sally’s Baking Addiction (legend!) and I’ve added my own tweaks with the currants, honey and peanut butter chips.

Go fourth and bake your heart out - and let me know if you give these a whirl!

Chewy oat choc chip cookies

Serves: 20 large cookies

Author: Marnie Nitschke

Prep time: 25 MinCook time: 15 MinTotal time: 45 MinTotal time: 1 H & 25 M

Ingredients

3/4 cup currants
1 1/2 cups plain flour
1 tsp cinnamon
1 tsp baking powder
1 tsp table salt
230g butter at room temperature
1 cup dark brown sugar
2 eggs
1 1/2 tbsp honey
2 tsp vanilla extract
3 cups rolled oats
1 cup choc chips of your choice (I used 1/2 dark and half Hershey's peanut butter chips)

Instructions

Measure out currants and cover with boiling water to soften
Whisk flour, cinnamon, baking powder and salt together and set aside
In a large bowl, beat the butter for 1 minute until pale, then add the sugars and beat on medium high for 2 minutes
Scrap down sides, add the eggs, vanilla and honey and beat again for another minute
Now add the flour mixture and using an electric beater, beat on low until combined
Next, add the oats, choc chips and drained currants and continue to beat on low until well combined (it will be a very sticky, heavy dough)
Cover and refrigerate for at least 45 minutes
Preheat oven to 180C, line two large baking trays
Take the cookie batter out of the fridge now, and use an ice cream scoop to form into 20 balls (2-3 tbsp per cookie) - spread these out over two baking trays and give them a little squash to flatten slightly
Bake for approximately 15 minutes (13 minutes for extra soft and chewy cookies) then remove and allow to cool
Once cooled, store in an airtight container for up to a week (don't worry - they won't last that long!)