Recipe Image
Vegetarian

Ingredients

For the Snack

110 g Unsalted Butter (Cubed)

½ tsp Bicarbonate of Soda

1 tsp Vanilla Extract

50 g Oats

50 g Walnuts (Chopped)

110 g Light Muscovado Sugar

150 g Plain Flour

1 Egg

1 Pinch Sea Salt

110 g Raisins

½ tsp Baking Powder

85 g Dark Chocolate (Roughly Chopped)
* Always check the ingredient labels for allgergen information

The dough should be rested in the fridge before shaping to allow the oats to absorb some of the moisture and soften and to allow the rest of the moisture to be evenly absorbed.

Oatmeal Cookies

by Dan

Serves 18

Total 20 minutes

Oven Temp 190 °C - 10 minutes

Difficulty Super Easy

Chef Rose Levy Beranbaum

Recipe Tag
Biscuit

Method

  1. Spread the walnuts on a baking tray and bake for 7 minutes at 160 °C.

  2. In a large bowl beat the butter and sugar together  until smooth and creamy, add the egg and vanilla extract and beat until combined.

  3. Add the flour, baking powder, bicarbonate of soda and salt and mix until combined, then add the toasted walnuts, oats, raisins and chocolate and mix together. Chill the dough in the fridge for a minimum of 30 minutes.

  4. Divide the dough into balls, when ready to bake place 2 inces apart on a baking tray and bake for around 10 minutes or until the cookies are lightly browned. Set the cookies on a wirerack to cool.