Oatmeal and Chocolate Chip Cookies

These oatmeal chocolate chip cookies with the well-known taste of brown sugar and chocolate acquire a refined nutty flavour from sesame oil and oats.

Ingredients make 50

2 cups rolled oats (200g)

½ cup wholemeal flour, (80g)

½ cup plain flour (80g)

1 tsp ground cinnamon

½ tsp baking powder

½ tsp salt

½ cup sesame oil (100g)

4 tbls soft unsalted butter (60g)

⅔ cup granulated sugar (135g)

⅔ cup packed light brown sugar (135g)

2 eggs (100g)

1 cup dark chocolate chips (140g)

½ cup chopped pecan nuts (60g)

Method

Preheat the oven to 180°C normal bake (fan forced) 160°C. Place oats, flour, cinnamon, baking powder and salt in a large bowl and combine. Place butter and sugars in a bowl and beat with an electric mixer until blended. Add sesame oil and eggs. Pour the oat mixture in and blend evenly. Fold in the chocolate chips and pecan nuts. Place a tablespoon of mixture on baking paper lined trays with 2 centimeters space in between. Bake in the oven for approx. 12 minutes for soft center or 15 minutes for crispy cookies. Allow cooling before placing the cookies into containers and store covered.

Note: You can use any of your preferred nuts such as walnuts, almond or macadamia. Making the dough 1 day ahead and storing in the fridge or freezer makes it easier to handle.