Oat & choc chunk cookies

Combine the guilt-free goodness of rolled oats with the luxury of smooth milk chocolate to make these melt-in-your-mouth biscuits.

• 150g unsalted butter, at room temperature
• 80g (1/2 cup, lightly packed) brown sugar
• 100g (1/2 cup) caster sugar
• 1 egg, at room temperature
• 1/2 teaspoon vanilla extract
• 150g (1 cup) plain flour
• 1/2 teaspoon baking powder
• 180g (2 cups) rolled oats
• 150g milk chocolate, coarsely chopped

Energy 685kJ	Fat saturated 4.50g
Fat Total 8.00g	Carbohydrate sugars g
Carbohydrate Total 22.00g	Dietary Fibre 1.00g
Protein 2.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

2. Step 2

   Use an electric beater to beat the butter and combined sugar in a medium bowl until pale and creamy. Add the egg and vanilla, and beat until well combined.

3. Step 3

   Sift the flour and baking powder over the egg mixture. Add the oats and chocolate, and stir until well combined.

4. Step 4

   Roll tablespoonfuls of the mixture into balls. Place on lined tray. Flatten slightly. Bake for 12-15 minutes or until light golden.

5. Step 5

   Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.

Variation: For extra indulgence, drizzle melted milk or white chocolate over the cookies. Set aside until the chocolate is set. Store in an airtight container.