These will become a household favourite with Australian rolled oats and raisins combined with just a touch of cinnamon. They are quick to prepare and will have the kitchen smelling delicious in no time.

These baked cookies freeze well, keep them in the freezer for whenever you need a sweet pick-me-up.

To Add:

• 90g butter, softened
• 1 egg, lightly beaten
• 1 tsp vanilla extract

Method:

1. Preheat oven to 160˚C. Line two baking trays with silicone mats.
2. In a large bowl, using a handheld or stand mixer, beat butter, egg and vanilla extract. Don’t worry if it looks lumpy, it will come together in the next step.
3. Pour the remaining ingredients from the jar into the bowl. Mix on low until combined.
4. Add the chocolate buttons and stir through.
5. Roll tablespoons of dough into 24 balls. Place on trays about 6cm apart.
6. Bake for 10-12 minutes or until the edges are firm but the centres are still soft.
7. Remove from oven. Cool on the trays.

Any leftover cookies can be stored in the jar for up to 7 days. Suitable for freezing.

Storage:

Store the jar in a cool, dry place away from direct sunlight.

Shelf Life:

Up to 6 months when stored above. See Best Before date.

Images are for illustrative purposes only.