Ingredients:
125g unsalted butter
25g caster sugar
60g soft brown sugar
100g self-raising flour
100g rolled oats
75g dark chocolate (preferably with 70 per cent cocoa solids), roughly chopped
50g pepitas (green pumpkin seed kernels)
Method:
Preheat oven to 170C.
Line a baking tray with baking paper.
Cream butter and sugars until light and fluffy.
Stir in flour, oats, chocolate and seeds.
Place spoonfuls on the baking tray and flatten slightly with the back of a spoon.
Leave room for the cookies to spread.
Bake for 15-20 minutes until golden-brown.
Cool completely on a rack. Store in an airtight container.
Makes 12-15.
Source:
This is my own recipe
Try some of my other recipes:
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Published by Susan Jane
I am an Australian professional writer with with 28 years of commercial experience. In 2003, I became full-time carer for my mother (now 91) who has a form of dementia. I was recently appointed as a Featured... View profile
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3 Comments
Post a CommentI like both. Never considered the combo though. Sounds good.
Sounds yummy.
Great recipe. will try it for the kids.