Oat And Milk Chocolate New York Style Cookies

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Oat And Milk Chocolate New York Style Cookies

6th February 2022

Delicious New York style cookies with jumbo oats and milk chocolate pieces.

Oat And Milk Chocolate New York Style Cookies Recipe

Prep Time: 40 minutes

Cook Time: 12 minutes

Cooling/Decorating Time: 1 hour

Total Time: 1 hours 52 minutes

Servings: 12

List of equipment needed:

Scales, Baking trays x3, Non stick parchment paper, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Teaspoon (Tsp), Butter knife, Cooling rack, Slotted spatula.

Ingredients

For the cookies:

215g Cold block butter
110g Castor sugar
110g Light brown sugar
1 Egg
1 tsp Vanilla extract
190g Jumbo oats
280g Self raising flour
1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
250g Milk chocolate callets (“Available to buy via our shop.”)

Instructions

For the cookies:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare two/three baking trays with parchment paper.
In a large bowl, partially combine the cold butter, castor and light brown sugar together leaving small chunks of butter throughout the mixture.
Add the egg and vanilla extract to the same bowl, combine insuring that you don’t over mix.
Next add the jumbo oats.
Then sieve the flour, baking powder and bicarbonate of soda into the mixture then combine.
Add the milk chocolate callets and gently combine.
Use your hands to scoop together balls of dough that are 90g per cookie ball.
Once you have weighed all the cookie mixture into balls, put them in the freezer for a minimum of 2 hours. This will allow your cookies to keep their height when baking.
Once the cookies are frozen, place them on the preheated lined baking trays, making sure to give them lots of space as they will spread out.
Bake them for 12-15 minutes or until they are golden, they will still look slightly underbaked. This is good as they will firm up when they cool down.
Leave on baking trays for at least 10 minutes so they firm up a little, transfer them to a wire rack and allow them to cool fully.

Store for 3 days in airtight containers.

Notes:

You can swap out the chocolate callets for milk, white or dark.
If you want to have more cookies, I recommend 60g per cookie ball. Cook time 10-12 minutes.
Want to make perfect circular cookies? You will need a large circular cookie cutter that is bigger than the cooked cookie. Gently place the the cutter over the hot cookie (Careful the tray will be hot) and in a circular motion move the cutter so if gently knocks into the sides creating a perfectly round cookie.
You can cook them straight away but would recommend freezing them as stated in the recipe above.
As/if you are freezing the cookies balls you don’t have to cook them all at once. They would last up to one month from frozen.