These have seeds in? But they’re nice! – Mark
Last week, I posted a recipe for Mary Berry inspired white chocolate cookies and got a bit addicted to them, having to give most of them away for fear of ruining my commitment to Weight Watchers.
Experiencing withdrawal symptoms this week, we gave a marginally healthier version a go and it turns out to be just perfect for breakfast with a strong cup of tea or coffee.
This recipe makes 12-14 biscuits and is super easy, so your small people should be able to help.
- 125g unsalted butter / dairy-free spread
- 150g golden granulated sugar
- 1 medium free range eggs
- 1/2tsp vanilla extract
- 1 tbsp soya milk (or normal milk)
- 140g porridge oats
- 110g self-raising flour
- 50g milk chocolate chips / vegan chocolate chips
- 35g raisins
- 25g sunflower seeds
- Put the butter / spread in the microwave in a large bowl for bursts of 10 seconds until well softened but not melted
- Stir in the sugar with a fork, then whisk until the mixture is fluffy
- Whisk together the milk, eggs and vanilla extract, then whisk into the main mixture
- Stir in the flour, oats until well combined
- Add the chocolate chips, seeds and raising and mix well
- Use your hands to roll 1.5 inch dough balls and place onto a non-stick an oven dish at least 2 inches apart, pressing down only slightly
- Bake at Gas Mark 4 for 15-20 minutes, until just colouring at the edges
- Cool briefly on the tray, then transfer to a cooling rack with a spatula