Choc Chip Cookies

Several of my favorite baking recipes have come from the wrapper of the featured ingredient. This choc chip cookie recipe was featured on the packet of Nestlé milk chocolate chips sometime in 2004 and I have been using it ever since, making a few tweaks of my own. The addition of peanut butter and oats to the mixture gives the biscuits a most moorish yielding crumb.

At some point I want to try the apparently super-awesome Jaques Torres choc chip recipe, but my recipe takes a fraction of the time, has no hard-to-find ingredients and is more satisfying than any cookie you'll get from a supermarket or cafe, so it will do for now.

Choc Chip Cookies
Makes about 3 dozen
Adapted from a Nestlé packet

125 g unsalted butter
60 g smooth peanut butter
200 g brown sugar
1 egg, lightly beaten
85 g self-raising flour
85 g cup plain flour
50g of rolled oats, pulsed in a food processor to make a coarse meal
185 g chocolate chips

Preheat the oven to 180 °C. Combine butter and peanut butter in a small saucepan over medium heat. Cook, stirring frequently for 3- 4 minutes until the butter has melted and the mixture is well combined. Transfer to a large bowl and let cool for 5 minutes.

Add the sugar and egg, mix well. Add sifted flours, oats and chocolate chips and mix well to combine. Roll tablespoons of mixture into balls, place onto a lined tray and flatten slightly. Bake for 15 - 20 minutes – less in a fan forced oven - until golden and firm to touch. Stand for 5 minutes on the tray before transferring to a wire rack to cool.

This recipe can be doubled and the dough can be well-wrapped and frozen for up to six weeks.