• Temperature: 180
  • Cooking Time: 10 - 12 minutes

Santas Caramelised White Chocolate Oatmeal Cookies

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Ingredients

200g Stork Baking Margarine, softened
150g light brown sugar
100g granulated sugar
2 large eggs
1 tsp vanilla extract
200g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
200g rolled oats
150g caramelised white chocolate chips

Step by step method

  1. Preheat Oven and Prepare Trays:

  2. Preheat the oven to 180°C. Line baking trays with baking paper.

  3. Cream Wet Ingredients:

  4. In a large bowl, cream together the Stork Baking Margarine, light brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Combine Dry Ingredients:

  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  7. Mix the Dough:

  8. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the oats and caramelised white chocolate chips.

  9. Shape and Bake:

  10. Scoop dough into balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 5 cm apart. Bake for 10-12 minutes, or until the cookies are golden around the edges.

  11. Cool:

  12. Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

  13. Storage Instructions

  14. Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them—ensure they are fully cooled before freezing. Thaw at room temperature before serving.