I have made these Toll House Cookies for the boy’s lunch boxes. I try to give them homemade food so they get a fairly healthy diet. These cookies remind me of the time I spent living in America. They are crunchy and last well in a airtight tin.
Ingredients
75g porridge oats
150g butter at room temperature
175g icing sugar
175g plain flour
50g custard powder
2 tsp vanilla extract
30ml milk
100g dark chocolate cut into cubes
Method
- Put the oats in a blender and process until the oats are a fine powder
- Beat the icing sugar and butter together until they are light and smooth
- Add the oats, flour, custard powder, vanilla, milk and chocolate chips and mix to a soft dough
- Split the dough into two pieces and roll into two sausages about 20cm long and 5cm in diameter
- Roll each log in cling film and chill for 30 minutes
- Preheat the oven to 170C/150C fan/gas 3
- Line two baking sheets with baking paper
- Cut the dough into discs 1-1.5cm thick and place on the baking tray about 3 cm apart – they may fall apart when cut, if they do just press them back together
- Bake for 23-30 minutes until golden, cool slightly on the tray and then place on a cooling rack
This recipe is based on one by Dan Lepard in his book Short and Sweet. I often double the recipe and freeze two of the logs of raw dough so I can make some biscuits on a day when I am really busy.
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