Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chocolate chunk and hazelnut cookie

Cooking time: 
5-10 minutes
Preparation time: 
15-30 minutes
  • 4oz/100g  Stork tub
  • 4oz/100g soft light brown sugar
  • 1 egg, beaten
  • 2tsp/2x5ml sp vanilla essence
  • 6oz/175g self raising flour
  • 1oz/25g rolled oats
  • 3oz/75g hazelnuts, roughly chopped
  • 5oz/150g milk chocolate, roughly chopped
  • Cream the Stork and sugar together, gradually beat in the egg and vanilla essence.
  • Sift flour and stir into the creamed mixture with the oats, hazelnuts and chocolate, mix well.
  • Shape into a 2in/5cm diameter, 7in/18cm long sausage, wrap in cling film and chill for 30 minutes.
  • Preheat oven to Mark 5/190C/375F.  Cut dough into 18, approximately 1/3in/1cm thick slices, place onto a Pyrex oven tray, leaving space between each.
  • Bake for 8 minutes or until firm around the edges and soft in the middle. Leave to cool on the baking sheets. Lift off using a palate knife and store in an airtight jar or tin. Cookies are best, eaten the same day.