I am completely obsessed with cookies lately. I basically can’t go to the supermarket without picking up a packet. It’s a problem, really. They’re just so damn good. So I decided to make my own, I like to think they’re healthier because they have oats in but deep down I know that’s a lie because there’s also a copious amount of chocolate in them. It’s Easter soon though, chocolate is mandatory at Easter time, right? It’s also Mother’s Day today and I’m sure she would appreciate a nice batch of lovingly baked cookies. Any excuse will do. Anyway, these aren’t the prettiest bake I’ve ever done (check out my other baking posts) but they taste pretty darn good – my mum, Lee and our friend James all enjoyed them a lot, as well as myself of course.
Ingredients Makes around 20-25 cookies
250g softened butter
250g brown sugar
300g porridge oats
250g self raising flour
100g dark chocolate (chopped)
100g white chocolate (chopped)
200g milk chocolate
(I didn’t chop because Dairy Milk is chunky and it hurt my hand but be careful when eating as the chunks are very hard after baking)
1. Beat together the butter and sugar until it’s creamy.
2. Stir in the eggs and oats.
3. Fold in sifted flour along with the chocolate (you may find it easier to knead it after a bit).
4. Separate the mixture into cookie sizes and flatten them a bit onto a baking tray.
5. Bake at 180°C for around 20 minutes until golden.