Yes, it is an unusual name, but you would never know by their taste or appearance that these biscuits contain relatively little oil and are high in fibre from rolled oats and wholemeal flour.
While cookies (and most other sweet snacks) certainly aren’t essential, they do make school (or workplace) lunches that little bit more interesting. It’s certainly nice to think that when you add the little extra ‘somethings’ (or even sit down yourself with a cup of tea or coffee), they might have at least something to add from a nutritional point of view.
For 30-36 cookies:
1 cup rolled oats
1 cup wholemeal flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup sultanas
1/2 cup chopped walnuts
1/2 cup canola oil
1 large (size 7) egg
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
Preheat the oven to 190°C (or 180°C if using fan bake).
Measure the oats into a food processor fitted with the chopping blade and process until they resemble coarse flour. Transfer the processed oats to a large bowl and add the next six ingredients (make sure there are no lumps in the baking soda) and stir to combine.
Put the oil, egg and the sugars in the food processor and process until pale and creamy looking. Add the vanilla and process again to mix.
Pour the liquid mixture into the dry ingredients and stir until thoroughly combined.
Using two spoons drop small walnut sized pile of the mixture onto Teflon or baking paper lined oven sheets, leaving 4-5cm between each to allow spreading as they cook.
Place, one tray at a time, in the middle of the oven and bake for 10-12 minutes until golden brown. Cool on racks before transferring to airtight container for storage.
Photography: Lindsay Keats