I started with the recipe for giant choc oat raisin cookies in Australian Women’s Weekly Quick-Mix Biscuits & Slices and modified it by changing the sugars and the nuts/chips/fruits.
- 125 grams of butter, softened and chopped
- 1 teaspoon vanilla extract
- 200 grams packed maple sugar
- 110 grams granulated grape sugar
- 2 tablespoons honey
- 2 eggs
- 260 grams white flour
- 1 teaspoon baking soda
- pinch of salt
- 135 grams rolled oats
- 100 grams chocolate chips
- 100 grams chopped dried fruits (I used raisins and cranberries)
Preheat the oven to 350° F/180° C. Beat the butter, vanilla, maple sugar, grape sugar, honey and eggs until well blended. Add the oats, salt, flour and baking soda and mix well. Stir in the chocolate chips and fruits.
Form large balls from the mixture, about 60 ml in size. Place them on a baking tray covered with a silicon mat or baking paper. Leave plenty of space between cookies and flatten them slightly as you set them down. Allow about four per tray.
Bake for 12-14 minutes, until lightly browned. Remove from the oven and let cool on the pan for two minutes before moving the cookies to wire racks to cool for at least 5 minutes.