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Oaty Chocolate Chip Biscuits

Oaty Chocolate Chip Biscuits


125g Lewis Road Creamery unsalted butter, softened
½ cup caster sugar
½ cup brown sugar
½ tsp Heilala vanilla extract single fold
1 large free-range eggs
1¼ cup rolled oats
1 cup Girolomoni '00' flour
½ tsp baking powder
½ tsp baking soda
175g Valrhona Jivara fèves , chopped
150g Hazelz roasted hazelnuts , chopped
Pinch of sea salt

Heat the oven to 170ºC. Line baking trays with baking paper.

Using electric beaters, beat the butter, sugars and vanilla until pale and thick. Beat in the egg until just combined. Using a wooden spoon, fold in the rolled oats. Sift the dry ingredients together over the mixture, then fold in. When almost incorporated, fold in the chocolate and hazelnuts.

Mound heaped tablespoons of mix 1½ inches apart on lined baking trays. Flatten slightly, then bake for about 10 minutes or until golden. The cookies will feel soft, but will crisp as they cool.

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