About this recipe:Oats, wheatgerm, sultanas and walnuts combine for cookies that are full of energy, sure to keep you going till supper! Great for camping or hiking.
225g butter, softened
220g light brown soft sugar
200g caster sugar
1 teaspoon vanilla extract
140g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 pinch salt
250g porridge oats
150g chopped walnuts
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Method Prep:20min › Cook:24min › Ready in:44min
Preheat oven to 180 C / Gas 4. Grease baking trays.
In a large bowl, cream together the butter, light brown soft sugar and caster sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, bicarb, baking powder and salt; gradually stir into the creamed mixture. Finally, stir in the oats, wheatgerm, sultanas and walnuts.
Drop cookie dough by heaping tablespoonfuls onto the prepared trays. Wet hands and flatten cookies slightly. Cookies should be about 2cm thick, and 6cm wide before baking.
Bake for 15 to 20 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.