raisin, oat and choc-chip cookies

  • ⅔ cup (120g) brown sugar
  • ⅓ cup (75g) caster (superfine) sugar 
  • 1 teaspoon vanilla extract 
  • 175g unsalted butter, chopped 
  • 1 egg 
  • 1 cup (150g) plain (all-purpose) flour 
  • 1 teaspoon bicarbonate of (baking) soda 
  • 2 cups (180g) rolled oats 
  • ¼ cup (105g) raisins 
  • 150g dark chocolate, chopped
  1. Preheat oven to 160°C (325°F). Place both the sugars, vanilla, butter and egg in the bowl of a food processor and process until well combined. Add the flour, bicarbonate of soda and oats and process until combined. Add the raisins and chocolate and using a spoon, mix to combine. 
  2. Roll 1 tablespoon of dough at a time into balls and place on baking trays lined with non-stick baking paper, leaving room to spread. Bake for 10–12 minutes or until golden. Cool on the trays for 5 minutes before transferring to wire racks to cool completely. Makes 24.
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