This recipe is an adaptation of one I cut out of the Dominion Post at least 17 years ago. These biscuits are really soft and chewy and incredibly moreish. I quite often freeze half the dough and pull it out when I'm really craving a sweet treat. 


Makes 30


1  1/4 cups of rolled oats
1 cup of flour
1/2 teaspoon of baking soda 
1/2 teaspoon of baking powder
1/4 teaspoon of salt
125g of butter (softened and cubed)
1/2 cup of brown sugar
1/2 cup of caster sugar
1 teaspoons of vanilla extract 
1 egg
2 cups of dark chocolate chips


Preheat oven to bake at 180°C.

Divide oats in half, put half aside and place the other half in a food processor, process the oats until they've become a powder consistency. 

Sift flour, baking soda, baking powder and salt in a bowl and add the powdered oats. 

In a separate bowl cream the butter, sugars and vanilla essence, once pale in colour and well combined add the egg and mix well. 

Mix together the flour and butter mixture, add whole oats and chocolate chips and combine. The dough should be stiff.

Prepare two baking sheets lined with baking paper, divide dough into 30 equal sized balls pressingly down gently on each, bake for 10-12 minutes or until golden.