About this recipe:These huge cookies are packed with rice crispies, porridge oats and delicious chunks of dark and milk chocolate.
Makes: 36 cookies
200g butter or cooking margarine
200g caster sugar
70g dark soft brown sugar
1 teaspoon vanilla extract
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
20g rice krispies
40g porridge oats
180g dark chocolate chips
180g milk chocolate chips
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 180 C / Gas 4. Grease or line 2 baking trays.
In a large bowl, cream together the butter, caster sugar, brown sugar and honey until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture. Using a wooden spoon, stir in the oats, rice krispies and chocolate chips. Drop by heaped teaspoonfuls onto the baking trays, making sure you leave some space between each one.
Bake for 8 to 10 minutes in the preheated oven, until golden. Allow biscuits to cool on baking tray for 5 minutes before removing to a cooling rack.