1 cup brown sugar
6 drops vanilla essence
1 large egg
1¼ cup rolled oats
1 cup SR flour
150g chopped dark chocolate/choc bits
150g chopped nuts
Bake at 170°C 10 mins
Substitute 1 cup caster sugar and 150g grated dark chocolate for different texture.
Beat butter, sugar, egg and vanilla essence. Fold in other ingredients.
Grease biscuit trays. Make mounds of mixture on tray and flatten. Leave room for spreading.
Bake. Leave to rest 5-10 minutes before removing to rack to cool.