Ingredients For the Snack 25 g Caster Sugar 145 g Dark Brown Sugar 1 tsp Vanilla Extract 170 g Dark Chocolate (Roughly Chopped) 2 Eggs 215 g Raisins 225 g Unsalted Butter (Cubed) 1 tsp Baking Powder 3 g Sea Salt 225 g Plain Flour 1 tsp Bicarbonate of Soda For the Granola 1 tsp Vanilla Extract 40 ml Sunflower Oil 2 g Sea Salt 220 g Oats 55 g Light Muscovado Sugar 125 ml Maple Syrup 1 tsp Ground Cinnamon 100 g Walnuts (Chopped) * Always check the ingredient labels for allgergen information Any extract granola can be stored in an airtight container and refrigerated for up to 3 months. Share this Recipe Facebook Twitter Pinterest WhatsApp
Luxury Oatmeal Cookies by Dan Serves 36 Total 35 minutes Oven Temp 190 °C - 15 minutes Difficulty Super Easy Chef Rose Levy Beranbaum Biscuit Method To make the granola, in a large bowl add the rolled oats, chopped walnuts, muscovado sugar, cinnamon and salt and mix, then pour in the maple syrup, sunflower oil and vanilla extract and toss together. Spread the mixture evenly on a lined baking tray and bake for around 20 minutes at 110°C. Allow to cool. To make the cookie dough, in a large bowl cream together the butter and sugars. Add the vanilla extract and then one by one add the eggs and beat together. Add 420 grams of the granola (there will be a little left over), raisins, chopped chocolate, flour, baking powder, bicarbonate of soda and salt and mix together. Wrap the dough in clingfilm and chill in the fridge for a minimum of 30 minutes (this is for the oats to soften and moisture to distribute evenly). Roll the dough into balls and add to a lined baking tray (make sure each cookie has space to expand). Cook for 15 minutes at 190°C. Cool on a wire rack once done.