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12 min
NZ Herald
Ingredients
| 1 cup | Rolled oats |
| 1 cup | Wholemeal flour (Main) |
| ½ cup | Brown sugar |
| ½ cup | Canola oil |
| 1 | Egg, large |
| 1 tsp | Vanilla |
| ½ cup | White sugar |
| ½ cup | Walnuts, chopped |
| ½ cup | Sultanas |
| ½ tsp | Salt |
| ½ tsp | Baking soda |
| ½ cup | Chocolate chips |
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Directions
- Preheat the oven to 190degC, with the rack just below the middle.
- Measure the oats into a food processor fitted with the chopping blade and process until they resemble coarse flour. Transfer the processed oats to a large bowl and add the wholemeal flour, baking soda (make sure there are no lumps), salt, chocolate chips, sultanas and walnuts, and stir to combine.
- Put the oil, egg and the sugars in the food processor and process until pale and creamy-looking. Add the vanilla and process again to mix.
- Pour this mixture into the dry ingredients and stir until thoroughly combined.
- Using two spoons, drop small walnut-sized piles of the mixture oven sheets lined with baking paper, leaving 4-5cm between each pile to allow spreading as they cook.
- Place one tray at a time in the middle of the oven and bake for 10-12 minutes until golden brown. Cool the cookies on a wire rack. Store in an airtight container.
Makes 30-36
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