150g butter (soft)
3 Tbsp vegetable oil
½ cup white sugar (100g)
2 Tbsp golden syrup
¼ cup milk (room temperature) 60ml
1 ½ cups plain flour (200g)
1 tsp baking powder
½ cup rolled oats (60g)
¼ tsp salt
3 Weetbix (55g)
1 cup chocolate chips/drops (160g)

150 g butter (soft) 3 Tbsp vegetable oil 2 Tbsp golden syrup 1 ½ cups plain flour (200g) 1 tsp baking powder 3 Weetbix (55g) 1 cup chocolate chips/drops (160g)

Preheat oven to 180°C fan bake.
Mix together softened butter, oil, white sugar and golden syrup in a large bowl.
Add the milk and mix again.
Sift in the flour and baking powder. Add the oats, salt and crush in the Weetbix then mix until combined.
Lastly stir through the chocolate chips.
Line a tray with baking paper, scoop mixture using a tablespoon and roll into balls, flattening slightly on the tray. Add a few extra chocolate chips to the top of each cookie before baking.
Bake for approximately 8-10 minutes, remove when turning golden and still a little soft in the centre.
Cool on a rack and store in an airtight container.