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Ingredients: makes 20-24
250 g (8 ounces) unbleached white flour
10 ml (2 tsp) baking powder
2½ ml (½ tsp) salt
2½ ml (½ tsp) cinnamon
125 g (4 ounces) chocolate chips
60 g (2 ounces) walnuts
250 g (8 ounces) muscovado or soft, light brown sugar
120 ml (4 fluid ounces) vegetable oil (not olive)
5 ml (1 tsp) vanilla
60 ml (4 tbsp) water
| Tip: Cookies will work better if all ingredients are at room-temperature. Trays can also be placed on top of the oven while it is pre-heating to be pre-heated as well. |
You will also need: a large bowl, a sieve, a medium size bowl, 2 biscuit trays (preferably non-stick), a wire rack.
Method:
1. Pre-heat the oven to 180°C (350°F) mark 4.
2. Chop up walnuts.
3. Sieve the flour into a large bowl. Add the baking powder, salt, cinnamon, walnuts and chocolate chips. Make a well in the centre and set aside.
4. Add sugar and oil to medium-size bowl and mix well. Add vanilla and water and mix again.
5. Gradually pour the wet mixture into the well in the centre of the dry mixture.
6. Stir until well-mixed but be careful not to overwork the mixture.
7. Spoon onto the biscuit trays (ungreased). Put them in the oven, After 5 minutes switch and rotate the trays (i.e. top to bottom and 180 degree rotation). Bake for another 4 minutes.
8. Check cookies. If they are still soft, cook for another 2 minutes and check again - continue in this way until cookies are golden and a little softer than required - they harden as they cool.
9. Take them out of the oven and leave to cool for two minutes. Transfer to a wire rack.