If like us on a rainy autumn / fall day, you enjoy nothing more than sitting down all wrapped up in your favourite blanket, while watching Hocus Pocus, enjoying a cookie or two, then we're sure you'll LOVE these cookie as much as we do.
With all that Pumpkin Spiced Sugar Coating, they scream, Autumn / Fall!
They're super quick and simple to make and will be a regular in our household during the cosy months.
These cookies are chunky, and when they're fresh out of the oven they have a slight crunch on the outside and are soft on the inside. There's layers of multiple textures. You have the combination of chopped walnuts, oats, chocolate chunks and the sugar outer coating.
So much satisfaction in one cookie!
With the slightly melted chocolate chunks and the pumpkin spiced sugar coating, they're definitely, FINGER LICKING GOOD!
We enjoy ours best when they've just cooled, and the chocolate has melted slightly.
Let's get on with the recipe.
Happy Baking!
The Chai Home 😋
INGREDIENTS
2x cups of Plain Flour
2x cups of Oats
1x cup of Icing Sugar
1x cup of roughly chopped Walnuts
1/4 cup of Olive Oil
1x cup of Milk
2x capfuls of Vanilla Extract
Pinch of Sea Salt
1x heaped tsp of Baking Powder
1x heaped tsp of Pumpkin Spice
200g of Dark or Milk Chocolate - broken into roughly 1cm chunks
1x heaped tbsp of Smooth Peanut butter
Sugar Coating
2x tbsp of Golden Granulated Sugar
2x tsp of Pumpkin Spice
METHOD
Preheat the oven to 180C and line a large cookie sheet.
In a large mixing bowl, add all of the cookie ingredients and thoroughly mix together ensuring it's evenly combined. We just use a wooden spoon.
Place to one side.
Now add the golden sugar and pumpkin spice to a bowl and evenly mix together.
With clean hands take pinches of the cookie dough and roll into a ball. We roll roughly to the size of a golf ball. Be sure to try and have equal amounts of chocolate chunks in each cookie.
Once rolled to shape place in the sugar and pumpkin spice mixture, and roll until thoroughly coated.
Once coated in the sugar mixture place in your lined cookie sheet and lightly press down using your hand - press to roughly half the depth (not too flat).
Space them roughly 2 inches apart and then bake on the top shelf of a preheated oven for exactly 20 minutes.
Remove from the oven and using a cookie spatula transfer to a cooling rack and leave to cool.
Serve and Enjoy!
They should be slightly crunchy on the outside and soft on the inside with lots of melted chocolate. For that slightly crispy exterior and melted chocolate, enjoy when fresh out of the oven, and just cooled.
Comentários