Friday, August 19, 2016


These biscuits are wonderful.  They taste fantastic and they are a little bit chewy and a little bit crunchy.  The also have rolled oats in them so they are practically a health food (*wink*).  This recipe makes around 26-28 biscuits but if you don't need that many, just halve the recipe.  If you prefer a crisper biscuit (rather than chewy in the middle) just cook them a few minutes longer until they are a bit more brown all over.

Mega Choc Chip Oatmeal Biscuits

250g butter, diced and very soft
2 eggs
1 cup caster sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups plain flour
1 tsp baking powder
1 tsp bicarb soda
1/2 tsp salt
2 1/2 cups rolled oats (don't use the instant or quick cook variety)
1 1/2 cup of choc chips (dark or milk depending on your preference)
1 cup of roughly chopped pecans toasted (or you can use walnuts)

1. Preheat oven to 160 degrees. Line a baking sheet with baking paper.
2. Place all the ingredients apart from the choc chips and nuts, in the bowl with the kneading blade in the order specified.
3. Set Speed 5, Time 20 seconds. When complete scrape down the bowl.
4. Add choc chips and nuts. Set Speed 5, Time 20 seconds. The dough should have come together. if not continue at Speed 5 in 5 second increments until it does.
5. Roll dough into golf ball sized balls. Place on the prepared baking tray an squash down into a disk with your fingers.
6. Bake in the preheated oven for 10-12 minutes or until lightly browned all over.
7. Remove from oven and allow to cool on baking tray for 5 minutes before transfering to a wire cooling rack to cool.

NOTE: - to toast the pecans, place on a baking tray in the preheated oven for 7 minutes or until fragrant.

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