Jumbles (Chocolate Chip and Oatmeal Biscuits/Cookies)
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| Serves | 12 to 16 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter |
| Region | British |
| By author | Karen S Burns-Booth |
An easy recipe from my childhood, these biscuits are made in ONE saucepan for ease and are fabulous for the tea time table or the school/work lunch box. Suitable for children to make with correct supervision in the kitchen.
Ingredients
- 125g butter
- 75g caster sugar
- 75g soft brown sugar
- 1 large free-range egg (beaten)
- 1 teaspoon vanilla extract (I used Nielsen-Massey vanilla)
- 175g plain flour
- 1/2 teaspoon baking powder
- 50g oats (I used jumbo porridge oats)
- 50g chocolate chips
Note
An easy recipe from my childhood, these biscuits are made in ONE saucepan for ease and are fabulous for the tea time table or the school/work lunch box. Suitable for children to make with correct supervision in the kitchen.
Directions
| Step 1 | Pre-heat oven to 190C/375F/Gas mark 5. Grease and/or line two baking trays. |
| Step 2 | Gently melt the butter in a large saucepan and then take off the heat and add both the sugars, mix well before adding the rest of the ingredients, stirring them well. |
| Step 3 | Using a large spoon, scoop the mixture into small mounds on the prepared baking trays, making sure they are set well apart as they spread during baking. |
| Step 4 | Bake in pre-heated oven for 10 to 15 minutes until JUST golden brown and just firm, they firm up a lot on cooling. |
| Step 5 | Allow them to cool for 2 minutes on the tray before carefully transferring them to a wire rack to cool completely. |
| Step 6 | Store in an airtight container for up to one week. |
