Servings: Makes 12 cookies, 2 cookies per portion
50g unsalted butter
125g wholemeal flour
1tsp baking powder
100g rolled oats
100g soft brown sugar
1 TBLSP dried ginger added to mix.
50g ginger stem drained, cut up small and added to mix.
70g chocolate nibs added to mix.
70g dark chocolate melted for dipping.
1. Melt the butter slightly and stir the butter and sugar together until well mixed, add the oil and egg, and mix together.
2. Add the flour, oats, baking powder, soda and flavourings of choice and mix together.
3. Portion in to 12 balls and flatten, put them spaced out on a tray with parchment paper and bake for about 15 minutes at 160 degrees until they are firm but still a little soft in the middle.
2 cookies = 1C 1F ½P