Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

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
  1. Cream the Stork and sugar together, gradually beat in the egg and vanilla essence.
  2. Sift flour and stir into the creamed mixture with the oats, hazelnuts and chocolate, mix well.
  3. Shape into a 2in/5cm diameter, 7in/18cm long sausage, wrap in cling film and chill for 30 minutes.
  4. 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.
  5. 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.

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