This is my go-to crisp cookie recipe and one I’ve been baking for years.
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)
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