(Makes 8-10 cookies)
- 200g soft dark brown sugar
- 100g unrefined caster sugar
- 175g unsalted butter, melted and cooled
- 250g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 egg
- 1 egg yolk
- 100g rolled oats
- 100g raisins
- 25g dark chocolate chips
- 25g white chocolate chips
Preheat oven to 170C, and line two trays with baking paper.
Using an electric whisk, cream both sugars with the melted butter until pale and fluffy. Add the whole egg, egg yolk and vanilla. Blend again (on a slow speed) until smooth.
In a separate bowl, sift the flour, salt and bicarbonate of soda. Add this to the wet ingredients and fold. Add the oats and raisins to the mixture. Finally, add the dark and white chocolate chips.
To ensure the cookies are all a similar size, use an ice cream scoop to scoop the mixture onto the lined trays (each cookie should contain about 2 tbsp of mixture). Don’t press the mixture down, and make sure you leave plenty of room between each cookie as they will spread as they cook.
Bake in the preheated oven for 15-17 minutes.
Cool on a wire rack before serving.