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Method
Step 1
Preheat oven to 160°C. Line 3 baking trays with baking paper. Combine the oats, combined flour, combined sugar, coconut and chocolate chips in a bowl.
Step 2
Combine butter, golden syrup and 1 tbs water in a saucepan over low heat. Stir for 5 mins or until smooth. Remove from heat and stir in bicarbonate of soda. Set aside for 15 mins to cool.
Step 3
Stir the butter mixture into the flour mixture and stir until combined. Roll tablespoonfuls of the mixture into balls. Arrange the balls about 5cm apart on the prepared trays. Use the back of a spoon to press the balls down to flatten slightly.
Step 4
Bake for 18-20 mins or until the cookies are golden brown. Set aside on the trays to cool completely.
These choc-chip oat cookies are irresistible. Made with wholesome ingredients, they’re perfect for school lunch boxes or an afternoon pick-me-up.
Method
Step 1
Preheat oven to 160°C. Line 3 baking trays with baking paper. Combine the oats, combined flour, combined sugar, coconut and chocolate chips in a bowl.
Step 2
Combine butter, golden syrup and 1 tbs water in a saucepan over low heat. Stir for 5 mins or until smooth. Remove from heat and stir in bicarbonate of soda. Set aside for 15 mins to cool.
Step 3
Stir the butter mixture into the flour mixture and stir until combined. Roll tablespoonfuls of the mixture into balls. Arrange the balls about 5cm apart on the prepared trays. Use the back of a spoon to press the balls down to flatten slightly.
Step 4
Bake for 18-20 mins or until the cookies are golden brown. Set aside on the trays to cool completely.
