Chocolate, Oat and Raisin Cookies

Equipment: Lightly grease 2 large flat baking sheets and line with baking paper.

Preheat the oven to 160°C fan bake.

Combine the butter and both sugars in a bowl then whisk in the egg and the vanilla.

Combine the flour, oats, salt, cinnamon, baking soda, baking powder, raisins sunflower seeds and half of the chocolate bits in a large bowl.

Pour on the butter mixture and stir to combine well, making sure there are no pockets of flour in the batter.

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.

Flatten with the back of a fork then top with a few of the reserved chocolate bits.

Bake for about 18-20 minutes, or until the cookies are a good golden colour.

Leave for 2 minutes then transfer to a cooling rack. The cookies will keep for 4 days stored in an airtight container. 

Change-outs: chopped roasted pumpkin seeds

craisins or cranberries

white or milk chocolate

chopped dried apricots or figs

chopped nuts – peanuts, macadamias, almonds, cashew nuts