For some reason oatmeal biscuits sound so much better that rolled oats biscuits. Nonetheless, regardless of the name these bikkies are great. The recipe makes a lot, so there will be plenty left over biscuits to give to friends or keep in the freezer for when you’re struck with your next biscuit emergency. If you like you can substitute half the choc chips for raisins, sultanas or nuts, use dark chocolate instead, whatever – go wild.
1 cup / 250 grams butter, room temperature
2 cups / 450 grams sugar
2 tablespoons golden syrup
2 teaspoons vanilla extract
2 ½ cups / 350 grams plain flour
2 cups / 200 grams rolled oats
2 teaspoons bicarbonate soda
200 grams white choc chips
200 grams milk choc chips
- Heat oven to 180 degrees C, and line several trays with baking paper. Place the sugar, butter and golden syrup in a large bowl and cream until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in all remaining ingredients, mixing until well combined. Using your hands or a biscuit scoop form balls with the mix and place on the trays, allowing room for some spreading.
- Bake for 12-15 minutes or until the biscuits are the required colour and consistency – if you like chewy biscuits remove while the biscuits are still a little soft, if you like crunchy keep in the oven for 5 minutes longer.
- Allow to firm up for a few minutes on the trays then transfer to a cooling rack.