Crunchy Jumblies - Makes around 39 4-5cm cookies
115g/4oz/1/2 cup of butter/marg, at room temperature.
225g/8ox/1 cup sugar (I used half dark muscovado and half light muscovado)
1 egg
1tsp vanilla essence
175g/6oz/1 1/4 cups plain flour (sifted)
1/2 tsp bicarb soda
135g/50z/1 cup oatmeal
pinch of salt
50g/2 cups rice crispies
175g/6oz/1 cup choc chips
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Preheat oven to 180c/350f/gas 4, lightly grease 2 baking sheets, or if you're inherently lazy like me, use non stick trays and don't bother.
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Cream the butter & sugar with a mixer until light and fluffy. Beat in the egg and vanilla. Add the flour, bicarb, salt and oatmeal and fold in. Or if you're inherently lazy like me, just switch the mixer back on.
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Add the rice crispies and choc chips and stir thoroughly. You have to do this by hand unfortunately otherwise the mixer chops all the bits up
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Drop spoonfuls of mixture onto the sheets, around 2.5-5cm or 1-2 inches apart. Bake for 10-12 minutes until golden. Transfer to a wire rack to cool.
You can taste these at the Croydon Toddler group I mentioned before or bake them yourself!