Kiwi-Quick Chocolate Chip Cookies: From Craving To Crumbs In No Time!

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Calling all Kiwi cookie monsters! If you’re craving a warm, gooey chocolate chip cookie but are short on time, this recipe is your saving grace. These quick and easy cookies come together in under 20 minutes and require no fancy ingredients.


One Bowl Chocolate Chip Cookie Recipe
One Bowl Chocolate Chip Cookie Recipe

1 cup (150g) self-raising flour

  • ½ cup (113g) rolled oats (porridge oats)
  • ½ cup (113g) brown sugar, packed
  • ½ cup (110g) butter, softened
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup (100g) dark chocolate chips (or milk chocolate chips, if preferred)

  • Instructions:

    1. Preheat your oven to 180°C (350°F) and line a baking tray with baking paper.

    2. In a large mixing bowl, whisk together the flour, oats, and brown sugar.

    3. Using a hand mixer or electric mixer, cream together the softened butter and vanilla extract until light and fluffy.

    4. Beat in the egg until well combined.

    5. Gradually add the dry ingredients (flour mixture) to the wet ingredients (creamed butter mixture) and mix until just combined. Don’t overmix!

    6. Fold in the chocolate chips using a spatula.

    7. Drop rounded tablespoons of dough onto your prepared baking tray, leaving a little space between each cookie for spreading.

    8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

    9. Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 230

  • Fat: 11g (saturated fat: 6g)
  • Carbohydrates: 30g (sugar: 15g)
  • Protein: 3g
  • Sodium: 120mg

  • Please note: This is an approximate nutritional guide and can vary depending on the specific ingredients you use.


    These quick and easy chocolate chip cookies are a delicious treat that can be enjoyed by everyone. They’re perfect for satisfying a sweet tooth, whipping up for unexpected guests, or packing in lunchboxes. With their simple ingredients and minimal prep time, they’re a fantastic recipe for both baking novices and seasoned pros.

    Frequently Asked Questions (FAQs):

    1. Can I use regular oats instead of rolled oats?

    Yes, you can substitute regular oats for rolled oats in a pinch. However, rolled oats tend to create a chewier cookie texture, while regular oats might result in a slightly crispier cookie.

    2. What if I don’t have brown sugar?

    You can substitute white sugar for brown sugar in a 1:1 ratio. However, the cookies might not have the same rich flavor and depth as with brown sugar.

    3. Can I use melted butter instead of softened butter?

    It’s not recommended to use melted butter for this recipe. Melted butter can lead to a flatter cookie texture. Stick with softened butter for the best results.

    4. How can I make these cookies vegan?

    There are several ways to make these cookies vegan. You can use vegan butter and a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water). You’ll also need to use vegan chocolate chips.

    5. Can I freeze the cookie dough?

    Yes, you can definitely freeze the cookie dough for later use. Form the dough balls as usual, place them on a baking tray lined with baking paper, and freeze for up to 3 months. When ready to bake, preheat your oven and bake the frozen cookie dough for a few extra minutes (around 2-3 minutes) until golden brown.