These are my new favourite chocolate chip cookies. I have to leave the whole nuts out so that the kids will eat them, and they love them too. The best part is that I manage to squeeze a few healthier options (nuts, oats) into them and they are non the wiser.
Usually I'll make up the mixture and bake a couple of trays then freeze the rest of the mixture in balls to bake later. I always bag them in lots of 15 because that's how many biscuits I can fit on one tray. Great for quickly baking when I need something for school lunches or to give to a friend or take somewhere last minute.
The recipe does indeed make a gazillion cookies - About 120, depending on how big you make the balls. I did have a whole heap of lovely, step-by-step instructions photographs to use in this blog post but accidentally deleted them from my camera (argh!)so you'll just have to use your imagination!!
A Gazillion Chocolate Chip Cookies490g rolled oats
200g dark chocolate
250g nuts (peanuts or cashews)
220g raw sugar
230g brown sugar
2 tsp vanilla
600g plain flour
1 tsp salt
2 tsp baking powder
1 tsp bicarb soda
500g chocolate chips (milk, white or dark - or combination)
2 cups pecans (or other nuts) chopped
Place oats in Thermomix bowl. Process into powder on speed 9 for 10 seconds. Pour into big mixing bowl.
Place 200g dark chocolate into Thermomix bowl. Grate on speed 7 for 4 seconds. Pour into big mixing bowl.
Place almonds into Thermomix bowl. Grind on speed 9 for 10 seconds. Pour into big mixing bowl.
Place 250g nuts into Thermomix bowl. Make into butter by processing on speed 7 for 10-20 seconds. Leave in bowl.
Add butter, raw sugar and brown sugar to Thermomix bowl. Cream together on speed 5 for 2 minutes, using spatula to incorporate.
Add eggs and vanilla. Mix together on speed 5 for 30 seconds.
Add plain flour, salt, baking powder, bicarb soda, chocolate chips and nuts to big mixing bowl. Mix dry ingredients together using a large spoon or spatula.
Pour creamed mixture from the Thermomix into the big mixing bowl. Mix into dry ingredients using a large spoon or spatula. Continue mixing until everything is well combined.
To bake cookies:
Drop tablespoonfuls of mixture onto baking-paper lined trays. Allow room for spreading. Bake in 180 degree celsius oven for 8-10 minutes.
To freeze mixture:
Drop tablespoonfuls of mixture onto baking-paper lined trays. Fill tray, making sure that balls don't touch. Place in freezer for half an hour. Remove and place balls into snap-lock bags. Store in freezer.
To bake frozen mixture:
Take frozen balls from freezer and place onto baking-paper lined trays. Allow room for spreading and sit at room temperature for 15 minutes. Bake in 180 degree celsius oven for 8-10 minutes.