130 g BiaSol Brew Flour
60 g white flour
135 g rolled oats
100-150 g choc chips or
(one chocolate share size bag - mint aero bubbles are yummy)
½ teaspoon of sea salt
½ teaspoon of baking soda
115 g butter
150 g light brown sugar
1 teaspoon of vanilla extract
Preheat oven to 175C fan/ 195C convection/ gas 5
In a large bowl, mix by hand all the dry ingredients – white flour, BiaSol Brew Flour, chocolate of choice, salt, and baking soda.
In a separate bowl, with a blender, mix butter, brown sugar, eggs, and vanilla extract. Do not overmix.
Combine both mixtures.
Using an ice-cream scoop or by hand, drop cookies 7cm apart on a tray lined with parchment paper. Bake for 25-30 minutes or until the edges are slightly brown. Let cool for about 10 minutes and remove them from the sheet.