Energy Cookies
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.
Ingredients
Serves: 18
- 225g butter, softened
- 220g light brown soft sugar
- 200g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 140g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 pinch salt
- 250g porridge oats
- 60g wheatgerm
- 200g sultanas
- 150g chopped walnuts
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.
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Reviews & ratings
Average global rating:
(15)
Reviews in English (13)
I always like to have some kind of theme food when watching the Olympics. I made these cookies for the opening ceremonies of the Salt Lake Winter Games. The golden raisins and walnuts make them a nice variation of traditional oatmeal raisin cookies. I used a large Pampered Chef cookie scoop to drop my dough in golf ball-sized portions. I was pleased to get twice the expected yield--three dozen cookies, each four inches in diameter. Thirteen minutes of baking time was enough to produce soft, chewy cookies. - 19 Feb 2002 (Review from Allrecipes US | Canada)
Absolutely the best oatmeal raisin cookies I have every had. Have tried many recipes but none as good as this one. Everyone who has tried these had loved them too. - 06 Apr 2001 (Review from Allrecipes US | Canada)
These are the best oatmeal type cookie I have ever baked. I grind the oatmeal in the blender and add ground flaxseed. I reduce the sugar by 45g and use wholemeal flour. Also, I use raw sugar instead of brown and white sugar. Everyone who has tried these cookies loves them. P.S. My oven bakes these in 17min. - 22 Jul 2008 (Review from Allrecipes US | Canada)