Ingredients

• 150g unsalted butter at room temperature
• ½ cup brown sugar
• ½ cup Caster Sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 1 cup plain flower
• ½ tsp baking powder
• 2 cups rolled oats
• 150g coarsely chopped chocolate

Method

1. Preheat oven to 180C (160C fan forced). Line a large tray with baking paper Use an electric beater to beat the butter and sugar until pale and creamy
2. Add the egg and vanilla and beat until well combined
3. Sift the flour and baking powder over the egg mixture. Add the oats and chocolate and stir until well combined
4. Roll tablespoonfuls of the mixture into balls. Place on lined tray and flatten slightly. Bake for 12 – 15 minutes or until lightly golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.

Notes

This recipe was given to me by a mum at school who doesn't remember who gave it to her. If this is YOUR original recipe - feel free to claim it - and THANKS - it's been a favourite in our household for a couple of years now. Unlike other biscuit recipes I've tried, these biscuits freeze really well for a lunch box treat or unexpected play dates. I've used less sugar and chocolate and they still taste basically the same. My next experiment is swapping chocolate for dried fruit.