I don’t know about you but (I’m feeling twenty-two) (sorry- love me a little Tay Swift) I love wholemealy, healthy tasting biscuits over super sugary, chocolate ones. These are my favourite biscuits! I have changed the original recipe quite a bit to make them more healthy and (in my opinion) make them yummier. They originally had 1 cup of sugar, chocolate chips and not that many walnuts. But never fear- I have made them jam packed with walnuts and sultanas, removed the chocolate and quartered the sugar and doubled the dry ingredients.
One of the other things that I love about this recipe is the walnuts! Walnuts are one of my favourite nuts and just make these cookies heavenly! I have a walnut tree at my house so this is a great way to use the buckets-ful that we have. I love cracking walnuts whilst watching youtube videos, listening to music and reading 🙂
Preheat the oven to 190°C and line 2 trays with baking paper.
Whizz up 2 eggs, 1 cup of oil and 1/8 cup of white sugar and 1/8 cup of brown sugar. I like to replace a little less than a quarter of a cup of the oil with water but you can do whatever.
Add that to the dry ingredients and mix.
Spoon walnut sized balls of the mixture onto the prepared trays. I made 23 biscuits but it really depends on the size that you want them.
2 cups Rolled oats
2 cups Wholemeal flour
1 tsp Salt
1 tsp Baking soda
1 cup Walnuts, chopped
1 cup Sultanas (or other dried fruit)
1/8 cup Brown sugar
1 cup Canola oil
2 Eggs, large
1/8 cup White sugar
Preheat the oven to 190°C, with the rack just below the middle.
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 wholemeal flour, baking soda (make sure there are no lumps), salt, sultanas and walnuts, and stir to combine.
Put the oil, egg and the sugars in the food processor and process until pale and creamy-looking.
Pour this mixture into the dry ingredients and stir until thoroughly combined.
Using two spoons, drop small walnut-sized piles of the mixture onto oven sheets lined with baking paper and squash.
Place one tray at a time in the middle of the oven and bake for 10-12 minutes or until golden brown. Cool the cookies on a wire rack.
Store in an airtight container.