Okay, I’m going to start with a little honesty. This WAS going to be a recipe with a healthy substitute. After doing a little research I learned that you can substitute butter for avocado in recipes to reduce the fat a little. The flesh of very ripe avocados is very similar in texture to softened butter and can be switched in the same quantities. This would have been wonderful, had one of my avocados not been way too firm to mash and incorporate into a cake. Excuses excuses. So, this avocado/butter trade will come back at some point but for now you get a delicious, but not especially healthy cookie recipe. But really, who’s complaining! This recipe uses measuring cups as it’s adapted from an American recipe, but if you don’t have measuring cups there are converters online to change to weights. This recipe is definitely easier with a hand blender but it is possible with a wooden spoon and good ol’ elbow grease.
You will need
8 tbsp softened butter
1 cup packed soft light brown sugar
¾ cup caster sugar
1 tsp vanilla extract
1 ½ cups plain flour
1 tsp bicarbonate of soda
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves
1 cup porridge oats
1 cup chopped pecans
200g chocolate chips (breaking the cup measurements here for the ease of buying bags of chocolate chips)
2 large eggs, beaten
Zest of one orange
Preheat oven to 170°C/350°F). Grease two baking trays and line with greaseproof paper.
Okay, first of all stir your butter until it’s nice and creamy, before adding the sugars, salt and vanilla extract. Give these a really good stir (about 3 minutes with a hand blender) until they’re fully combined and softened.
In a separate bowl combine the flour, bicarbonate of soda, salt and spices.
Add your beaten eggs and stir to combine. If it’s just not mixing add a spoonful of flour to help it along. Once this is combined sieve half your spice/flour mix in and thoroughly stir before adding the other half.
Finally, add the oats, chocolate chips and nuts and stir very thoroughly so it’s evenly distributed.
Using a tablespoon, get scoops of the cookie batter and place on the baking trays, leaving about 6cm between portions (they spread a LOT). Pop in the oven for 10-12 minutes until golden. It will probably take a few rounds of putting batches of cookies in the oven. Once they’re out of the oven allow to cool for a few minutes on the tray before lifting onto a cooling rack.