Fruit'n'Nut Choc Chip Cookies
Ingredients:
200g butter
1/4 cup peanut butter
1/2 cup white sugar
1 cup brown sugar packed
2 large eggs, beaten
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp bicarb soda
2 cups rolled oats
1 cup choc chips
1 cup sultanas
1/2 cup chopped walnuts
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. Cream butter, peanut butter, sugar and brown sugar until light and fluffy. Add beaten eggs. Sift the flour and bicarb soda together and add to creamed mixture. Stir in rolled oats, choc chips, sultanas and chopped walnuts. Mix well to combine. Roll dough into walnut sized balls, place on cookie sheets and flatten slightly. Leave room between each cookie to allow for spreading. Bake 12 minutes or until golden. These cookies freeze well.
Variation: I often use Nutella in place of the peanut butter and chopped hazelnuts instead of walnuts for a chocolate biscuit treat.
Ingredients:
200g butter
1/4 cup peanut butter
1/2 cup white sugar
1 cup brown sugar packed
2 large eggs, beaten
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp bicarb soda
2 cups rolled oats
1 cup choc chips
1 cup sultanas
1/2 cup chopped walnuts
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. Cream butter, peanut butter, sugar and brown sugar until light and fluffy. Add beaten eggs. Sift the flour and bicarb soda together and add to creamed mixture. Stir in rolled oats, choc chips, sultanas and chopped walnuts. Mix well to combine. Roll dough into walnut sized balls, place on cookie sheets and flatten slightly. Leave room between each cookie to allow for spreading. Bake 12 minutes or until golden. These cookies freeze well.
Variation: I often use Nutella in place of the peanut butter and chopped hazelnuts instead of walnuts for a chocolate biscuit treat.
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