Spelt, nut butter, chocolate chip cookies (aka mummy’s lockdown cookies)

I was craving a very particular kind of cookie when I made these: I wanted peanut butter, I wanted spelt or rye flour rather than white flour, and I wanted oats. Basically something a bit wholegrain, not madly high in sugar but definitely still feeling treaty. Because otherwise, just eat something else no?

This is a mishmash of a few recipes I had and really  tasty with, dare I say it, quite a lot of depth to them (dare I say it because: wanker alert). I’m not usually one to ‘make up’ a recipe (and I don’t feel this is really made up in that way but you know…as close as I’ll get). The chocolate chips still make these feel norty, but the other ingredients lessen the sweet-treat hit that makes you want to eat more and more. So in other words, a good, tasty cookie that isn’t just empty calories.

I used some hazelnut paste in the cupboard that I wanted to use up, but if you don’t have it then any nut butter will do. You absolutely do NOT need it for these and I wouldn’t buy it especially, it’s insanely expensive and rather a waste here but like I said, it was in the cupboard and needed using up so…

You need:

100g soft unsalted butter (or you can use salted and don’t add the salt later)

120g nut butter of your choice (so, I used half hazelnut paste, half peanut butter, crunchy)

150g sugar – I used caster and light brown

Two eggs

90g spelt flour (you can also use wholemeal plain, white plain if you must, or rye)

100g oats, any size or if you want to you can blend them so they are fine. I used large oat flakes which makes them a bit chewy

half a teaspoon of baking powder

a good pinch of salt (unless you are using salted butter in which case you don’t need any)

150g chocolate chips/pieces of your choice. I like to use a mix of small pieces and quite large bits and I use milk and dark because I’m all over the place with what I like

Method:

These make about 24. Oven to 190C you’ll also need a baking parchment lined tray.

Mix together the butter, nut butters and sugar until one big, buttery, sugary whole.

Add the eggs one at a time, until all blended, then add the flour, oats and baking powder with the salt if using. You can do this all by hand, it doesn’t need a lot of mixing.

Finally mix in the chocolate chips gently. You can dollop these onto the tray straight away – use a tablespoon or an ice cream scoop. They don’t spread out madly but give them a little space to do their thing.

You can also chill the mixture in the fridge for a few days. I bake some from fresh, chill the rest and I’ve also chilled then rolled into cling film and stored some in the freezer.

I’ll report back on how they fare.

Mine were done in 9/10 minutes. You want to take them out when they are fairly ‘dry’ looking, it’s okay if they look a bit ‘wet’ just in the middle. I like to flatten them gently with a fork the moment they are out. Leave on the baking tray for a few moments before sliding the parchment straight onto a cooling rack. I really like these still a bit warm so the chocolate is still melting and liable to make a mess so you have to sit still for a moment whilst you eat them.

Update. What I do now, if I have some white chocolate spare, and I invariably do, is when the cookies are just out of the oven, I press them down with the back of a fork, then gently press a square of white chocolate in…

 

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