These cookies are simple and easy to make – the batter is very quick to put together and doesn’t need to be whipped to any particular consistency. And they’re so delicious, the way they get crisp on the edges and the centre stays chewy. Oh boy oh boy.
You should be able to get Fairtrade versions of all or most of the ingredients on this list.
- 115g butter
- 115g light brown sugar
- 1 egg
- 1 tsp vanilla essence
- 150g self-raising flour
- 75g porridge oats
- 115g plain or milk chocolate, chopped roughly
- 115g white chocolate, chopped roughly
- Preheat the oven to 190° and grease two baking sheets.
- You can chop the chocolate by breaking it into large pieces and whizzing it in a food processor for a few seconds – you’ll get nice uneven pieces.
- Put the butter, sugar, egg and vanilla essence into a mixer and blend. If you don’t have a mixer, cream the butter and sugar first and then add the egg and vanilla and beat well.
- Fold in the flour followed by the oats and chocolate. You’ll get a rocky mixture.
- Place spoonfuls of the mixture in heaps on the baking tray. Make the spoonfuls quite small and spaced out, as the cookies will spread as they bake.
- Bake for 12-15 minutes until they turn golden. Remove from the oven and leave them to cool for about 5 minutes before lifting them with a spatula and moving them to a wire rack or plate. You really do need to move them as they’ll stick to the trays otherwise. They will be soft at this point, but harden when they cool.