Prep 15 mins
Cook 20 mins
I got this biscuit recipe out of Australian Good Taste magazine. I've made them a couple of times both with and without the raisins. Both times they have turned out crunchy and very tasty. If you make them without the raisins just add a few more choc chips.
- 1⁄2 cup raisins
- 115 g butter, at room temperature
- 1⁄2 cup caster sugar
- 1⁄2 cup firmly packed brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla essence
- 1⁄2 teaspoon ground cinnamon
- 3⁄4 cup plain flour
- 1⁄2 teaspoon bicarbonate of soda
- 1⁄4 teaspoon baking powder
- 3⁄4 cup rolled oats
- 100 g dark chocolate chips
- Preheat oven to 180°C.
- Line 2 baking trays with non-stick baking paper.
- Place the raisins in a saucepan and cover with cold water. Place over low heat and cook stirring for 2-3 minutes or until just heated through. Set aside for 5 minutes to cool. Drain.
- Meanwhile, use an electric beater to beat together the butter and combined sugars in a bowl until pale and creamy.
- Beat in the egg, vanilla and cinnamon.
- Stir in the flour, bicarb soda and baking powder until combined.
- Add the raisins, oats and choc bits and combine.
- Spoon 1 tablespoonful quantities of mixture onto the lined trays, ollowing room for spreading.
- Bake in oven for 12-15 minutes or for a crisper finish bake for 15-18 minutes or until golden brown.
- Transfer to a wire rack to cool.
Love these cookies :D. I skipped the raisins to help save on sugar and used Splenda and Splenda Brown for the sugars. For the oats I used a mix of old fashioned and quick and the chocolate was bittersweet chips. Mine were ready to come out of the oven sooner than stated, my oven does run hot but check anyway just to be safe. Really good! Made for PAC Spring 2013