Ingredients
Cookies:
750ml Rolled oats
187ml Whole wheat flour
5ml Bicarbonate of soda
5ml Baking powder
Pinch Salt
280ml Selati Demerara sugar
60ml Golden syrup
187ml Butter, softened
60ml Peanut butter
2 Eggs, medium
5ml Vanilla extract
125ml Desiccated coconut
125ml Salted peanuts, chopped roughly
125ml Chocolate chips
Dip:
120g White chocolate
20g Butter
50g Water
50g Selati Granulated white sugar
1 Lemon, squeezed juice and grated zest
Instructions
• Preheat the oven to 160ºC.
• Stir together the oats, flour, bicarb of soda, baking powder, coconut and salt in a medium bowl and set aside.
• Place the sugar, golden syrup, butter, and peanut butter into the bowl of an electric mixer fitted with the flat beater attachment. Mix on medium speed until pale and fluffy.
• Add the eggs and vanilla and mix until smooth.
• Reduce speed to low. Add the oat mixture and mix until just combined. Mix in peanuts and chocolate chips.
• Roll small balls of dough and place about 5cm apart on baking sheets lined with non-stick baking paper.
• Bake the cookies, rotating halfway through, until golden brown and just set (12 to 15 minutes.)
• Allow to cool for 5 minutes. Then transfer the cookies to wire racks to cool completely. Store in airtight containers until ready to serve. Serve on pretty plates with the dip on the side.
Dip:
• Chop the chocolate, and place together with the butter, into a bowl.
• Place the sugar, water and lemon juice into a small pot. Set over a medium heat and stir until the sugar has dissolved.
• Raise the heat and allow to boil for 30 seconds.
• Pour the hot syrup over the chopped chocolate and butter and leave for about a minute.
• Stir the chocolate mixture with a whisk until smooth and then stir in the lemon zest.
• Serve warm with the cookies.