For the moment I am still in Paris for the Who’s Next Fair. Last night I had dinner with my sister at Café Marly, always cosy but thus time the food was not only overpriced but not good! Always nice for some people watching. I am writing this post with a Chai Tea Latte from the Starbucks next to the Opéra Garnier. In an hour I start at the fair again, and now I am enjoying the peace… I could stay here the whole day but yes…duty calls.
Last Friday I prepared these cookies as a nice train snack. I often prepare this cookie mix as a gift and then I fill up a big glass jam pot with layers of the dry ingredients and I then hang a little card with the explanation of what wet ingredients to add.
I often prepare this dough and then freeze it so I have fresh cookies ready in half an hour whenever we have last minute visitors.
You can use either white or dark chocolate, I use chocolate chips because they are easy to use but you can also grate or chop chocolate.
Chocolate Chip Cookies
- 50 gr (gf) rolled oats
- 150 gr brown sugar
- 100 gr white sugar
- 300 gr (gf) baking mix (regular or home made)
- 2 tbsp (gf) baking powder
- 120 gr chocolate chips
- 150 gr (lactose free) butter or coconut oil
- pinch of salt
- 50 gr chopped pecans
- 2 eggs
- Preheat your oven to 180°C.
- Mix the dry ingredients with the wet ingredients.
- Make a large sausage like form from your dough and wrap it in plastic foil.
- Put in the fridge for at least 30 minutes or freeze for later use.
- Make small balls from the dough (golf ball size) and leave at least 2 cm between the cookies.
- Bake for 10 minutes in the heated oven.
- Cool down and keep in an airtight container.
- You can also freeze the cookies. Mr Husband prefers the frozen version of the cookies.