We love cookies in our test kitchen, just a little nibble always goes down well on a hard day. Although we cook a lot here, we do a lot of other stuff too, so to have something under the glass dome that is this good, is always nice. You'd think we'd have more available, but no...it's usually only on shoot days that we are loaded with food, so when these showed up, let's just say, they didn't last very long. Thanks Sarah!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams butter, softened
- 70 Grams brown sugar
- 30 Grams coconut sugar
- 1 egg
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- 40 Grams milk
- 150 Grams plain flour
- 1/2 Teaspoon bicarb
- 1/2 Teaspoon pink salt flakes pink salt flakes BUY
- 180 Grams rolled oats
- Handfuls raisins or sultanas (optional)
Do
- 1
Preheat oven to 180ºC and line two baking trays with baking paper.
- 2
Place butter and sugar into Thermomix bowl and cream 10 sec/speed 3.
- 3
Add egg and mix 10 sec/speed 3.
- 4
Add vanilla and milk and mix 10 sec/speed 3.
- 5
Add flour, bicarb and salt and mix 5 sec/speed 3.
- 6
Add oats and raisins (if using) combine 20 sec/Interval.
- 7
Bake 10-12 mins. Leave on tray for one minute before removing to a cooling rack.
