Recipes

Giant Choc Oat Raisin Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
125 g Butter, chopped ½ cup
5 ml Vanilla Essence 1 tsp
200 g Brown Sugar, firmly packed ⅘ g
110 g Caster Sugar ½ cup
40 ml Honey 2 tbsp
110 g Eggs 2 x 55 g
260 g Laucke Wallaby Flour 1⅗ cups
4.6 g Bicarbonate of Soda 1 tsp
135 g Rolled Oats 1½ cups
85 g Raisins, chopped ½ cup
60 g Pecans, chopped and toasted ½ cup
125 g White chocolate, chopped ½ cup

Method

  1.  Preheat oven to 180°C.

  2. Beat the butter, essence, sugars, honey and eggs together in a machine mixing bowl until combined.

  3. Stir in the remaining ingredients and mix well.

  4. Roll ¼ cups (60 g) of the mixture into balls using floured hands.

  5. Place about 10 cm apart onto a prepared baking tray.

  6. Flatten until 1 cm thick.

  7. Baking temperature 180˚C.

  8. Baking time 12 minutes or until lightly browned.

  9. Stand biscuits for 5 minutes before lifting onto cooling wires.

  10. Yield approximately 16.

  • Laucke Specialities
  • Yield: Approximately 16
  • Bake: 12 minutes
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