The smell of freshly baked cookies is rather special. You can't top that. As Eddie has been unwell in the last couple of days, I thought I'd bake some cookies to cheer us all up. I often bake chocolate chip oat cookies, but wanted to try using a chocolate hazelnut spread this time.
Chocolate oat cookies (makes 2 dozen)
60g margarine (I used Flora Light)
60g caster sugar
100g chocolate hazelnut spread (I used Jim Jams)
160g plain flour
1 medium egg
Cream the margarine with sugar and chocolate hazelnut spread in a mixing bowl. Add the flour, oats and the beaten egg, mix well, forming the dough. Knead lightly on a slightly floured surface, roll out to 6mm thickness, cut out the biscuits with cookie cutters, place them on the trays lined with parchment paper and bake for about 15 minutes until golden at 180C. Don't overcook, they are still very soft when you take them out.
In this recipe I used a chocolate hazelnut spread from JimJams. It is made without sugar so it is lower in calories than the standard chocolate spread. It tastes delicious, for example, spread inside a hot freshly baked croissant.
If you cannot find it, use a standard Nutella-type spread, but it will be higher in calories.
These cookies are lovely with a cup of tea or coffee.