Double Vanilla Chocolate Chip Cookies

This recipe came about due to having tried 3 different cookie recipes and liking all three but not loving any. I set about to find the perfect cookie for my families taste and this is what I created. If you enjoy Mrs Field’s soft chewy cookies, then you will love these. I spent a week baking every day and finally developed this recipe! Each batch makes 5 - 6 dozen cookies, so you an imagine - there were cookies everywhere. I gave lots away and made many new “best” friends in the process.

You will need a really big bowl for this recipe and a number of baking trays. I use 3 large baking trays and use each one twice. Before you start on the next tray of cookies make sure the tray isn’t hot from the previous batch. I have two airers that I use. One for the trays that are full of cookies and are cooling down, and one for the cookies that are cooled.

A word about the ingredients, I don’t usually use margarine, but in this recipe it’s a must. I only use Meadowlea magarine (it has to be butter flavoured). Using a vanilla flavoured pudding mix gives you a rich vanilla taste. Oats will give you a chewier cookie than flour alone (blend them to a fine dust so you don’t have any large oats - that will take away from the chocolate chips). The chocolate chips cannot be compound chocolate, Cadbury chocolate chips are great, but I prefer the small chocolate gems. Use them if you can find them!

Recipe:

1/2 cup butter, at room temp.
1/2 cup Meadowlea margarine, buttery flavour
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla
1 pkt vanilla instant pudding
3 cup oats
1 1/2 cups plain flour
1 teaspoon Ward’s baking powder
2 cups Cadbury chocolate chips (I like chocolate gems as they are smaller than choc chips)

Pre-heat your oven to as hot as you can and line baking trays with baking powder.
In a blender chop the oats to a dust type consistancy and set aside.
In a large bowl beat the butter, Meadow Lea margarine with the sugars.
Add the eggs, vanilla and vanilla pudding and beat.
Add the oats and beat again.
Add the flour, Ward’s baking powder and Cadbury chocolate chips. Stir until well combined.
Drop teaspoonfuls (yes teaspoonfuls) on to your prepared tray and slightly flatten. Allow room for slight spreading.
Pop into your pre-heated oven. Turn the oven down to 180oC (375oF) and cook for 10-12 minutes, remove the trays from the oven and pop on an airer to cool on the trays.
The cookies will be partially cooked and will continue to cook on the tray, don’t over cook them in the oven, they will be crunchy not chewy.
Repeat until all the dough has been used and you have an airer full of cookies.
Place your cold cookies into a Tupperware container and enjoy for up to two weeks (if they last that long)

Happy cooking!
Elizabeth x