I like to think of these as a fancy Anzac biscuit. With chocolate chips. Crisp and crunchy with a chocolate hit they are a perennial fixture in our biscuit barrel. A much healthier version of the much-loved chocolate chip cookie. Loaded with enough oats and coconut to satisfy even the hungriest tummy between meals.

This recipe couldn’t be easier. All that is required is a bowl, a jug and a wooden spoon. Melt and mix. Bake. A whole batch of delicious biscuits in just half an hour. No wonder I keep coming back to it time after time.

Oaty Chocolate Chip Biscuits.

Makes about 20

1 cup rolled oats
1 cup plain flour
3/4 cup caster sugar
1/2 cup shredded coconut
125 g butter
1/4 cup golden syrup
1/2 tsp bicarbonate of soda
1 cup milk or dark chocolate chips

PREHEAT oven to 180 C. Line 2 baking trays with non-stick baking paper.
COMBINE dry ingredients in a large bowl.
MELT butter and golden syrup in a small saucepan. Add bicarbonate of soda and stir until foamy.
POUR wet ingredients over dry ingredients and mix to combine. Stir through the chocolate chips.
PLACE heaped tablespoons of mixture onto prepared trays allowing room for spreading. Flatten slightly and bake for 8-10 mins until golden. Cool on trays.