Raison Oat Chocolate Chip Cookie
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Recipe by Donna Hay
Ingredients
- ⅔ CUP (120G) BROWN SUGAR
- ⅓ CUP (75G) CASTER SUGAR
- 1 TEASPOON VANILLA EXTRACT
- 175G UNSALTED BUTTER, CHOPPED
- 1 EGG
- 1 CUP (150G) PLAIN FLOUR
- 1 TEASPOON BICARBONATE OF SODA
- 2 CUPS (180G) ROLLED OATS
- ¼ CUP (105G) RAISINS
- 150G DARK CHOCOLATE, CHOPPED
- Preheat oven to 160°C 140 C fan-forced. Place both the sugars, vanilla, butter and egg in the bowl of a food processor and process until well combined. Add the flour, bicarbonate of soda and oats and process until combined. Add the raisins and chocolate and using a spoon, mix to combine.
- Roll 1 tablespoon of dough at a time into balls and place on baking trays lined with non-stick baking paper, leaving room to spread. Bake for 10–12 minutes or until golden. Cool on the trays for 5 minutes before transferring to wire racks to cool completely. Makes 24.
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