These choc chip, oat and sultana cookies are seriously addictive, chewy and are packed full of fibre. And as every parent of small children already knows, fibre or ‘roughage’ is your friend! It’s also school holidays at the moment, so I like to get the kids involved in the kitchen by baking something sweet (admittedly they usually only want to lick the spoon). This recipe comes from Donna Hay (view the original recipe here). I’ve substituted sultanas instead of raisins, because I didn’t have any in my pantry.
- 2/3 cup brown sugar
- 1/3 cup caster sugar
- 1 tspn vanilla extract
- 175g unsalted butter, room temperature
- 1 egg
- 1 cup plain flour
- 1 tspn bicarbonate of soda
- 2 cups rolled oats
- 1/4 cup sultanas
- 150g chocolate chips
Preheat the oven to 160C/325F.
Mix together the butter, sugars, vanilla extract and egg until well combined. You may find that the egg and butter don’t combine well, but that’s normal. Usually I would blend together the sugar and butter first before adding the egg and vanilla extract. When you add the flour everything turns out well anyway.
Add the flour and bicarb of soda and mix through. Stir through the rolled oats, sultanas and choc chips. The mix should be fairly sticky. Using a dessert spoon, spoon a heaped amount and roll into a ball. Place on lined baking trays. Space them apart to allow them to spread while cooking. Bake for 12-15 minutes until the top is golden brown. The more you cook them the less chewy they will become.
This recipe made 25 cookies and only took 30 minutes from mixing until they were ready to eat. They’ll keep in an airtight container for up to a week…not that my little cookie monsters will allow them to last that long in my house.