Chocolate, Oat and Raisin Cookies
Ingredients
- 90 grams butter, melted
- ½ cup brown sugar
- ¼ cup caster sugar
- 1 large egg, size 7
- ½ teaspoon vanilla extract
- 1 cup plain flour
- ¾ cup rolled oats
- ½ teaspoon each sea salt, ground cinnamon and baking soda
- ¼ teaspoon baking powder
- ⅓ cup raisins, roughly chopped (see change-outs below)
- ⅓ cup sunflower seeds (see change-outs below)
- 1¼ cups dark chocolate baking bits or buttons, roughly chopped if large (see change-outs below)
Instructions
- 1
Equipment - Lightly grease 2 large flat baking sheets and line with baking paper.
- 2
Preparation - Preheat the oven to 160°C fan bake.
- 3
Mixing - Combine the butter and both sugars in a bowl then whisk in the egg and the vanilla.
- 4
Mixing - Combine the flour, oats, salt, cinnamon, baking soda, baking powder, raisins, sunflower seeds and half of the chocolate bits in a large bowl.
- 5
Mixing - Pour on the butter mixture and stir to combine well, making sure there are no pockets of flour in the batter.
- 6
Shaping - Scoop out spoonfuls of the dough and place on the trays, spacing them apart as they will spread quite a bit. I put 9 on each tray. Don't overcrowd the trays or they will melt into one huge biscuit.
- 7
Shaping - Flatten with the back of a fork then top with a few of the reserved chocolate bits.
- 8
Baking - Bake for about 18-20 minutes, or until the cookies are a good golden colour.
- 9
Cooling & Storage - Leave for 2 minutes then transfer to a cooling rack. The cookies will keep for 4 days stored in an airtight container.
