I love creating recipes that gives you flexibility in the kitchen, again making your life EASIER! Often you might not have exactly the ingredients in my recipe, but you’ve probably got something similar. I don’t want you wasting time and money heading to the supermarket - simply use what you have. Also, leaving practicalities aside, your family’s favourite cookie might not be the same as my favourite cookie! And at the end of the day, my recipes aren’t about me - they’re about you. What you like, what you cook, what you eat. So with this recipe, I’ve given you the base, and you can add in whatever flavouring you like (or have on hand!). Get the kids involved, get creative. It’s a new recipe every time! I like white chocolate and cranberry (pictured), but that’s just me :)
Makes 24 Cookies
+ dairy free (option)
+ vegetarian
+ soy free
+ nut free (option)
Ingredients
175g coconut oil or butter
80g brown sugar
80g raw sugar
1 free-range egg
1 tsp vanilla extract
150g plain flour
1 tsp bicarbonate of soda
200g rolled oats
200g combination of chocolate chips, nuts and dried fruit (I like white chocolate chips and cranberries, or milk chocolate chips and sultanas)*
Method
- Preheat oven to 160°C.
- Place coconut oil or butter, brown sugar, raw sugar, egg and vanilla in TC bowl, mix for 15 seconds, speed 4.
- Add flour, bicarb soda and rolled oats, mix for 10 seconds, reverse speed 3. Scrape down sides.
- Add chocolate, nuts and fruit, mix for 8 seconds, reverse speed 3.
-
Squeeze mixture into 24 golf-balls and place on two baking trays lined with silicone baking mats. Bake for 15 minutes, or until cookies are lightly golden. Remove from oven and allow to cool for a minimum 15 minutes.
Enjoy!!
*Just to be totally clear, it’s 200g COMBINED weight of the flavouring ingredients, not 200g of EACH ingredients. For example, 100g of white chocolate chips and 100g of cranberries. You can also add in a pinch of spices at step one to add to your flavourings - ground ginger or cinnamon come to mind :)
