chocolate oat cookies

Updated at: Mon, 11 Dec 2023 18:05:03 GMT

Step 1

Set the oven at 200C/gas mark 6. Line a baking sheet with baking parchment.

Step 2

Cream the butter and sugars together till light and latte-coloured. The most successful results come from using an electric mixer fitted with a paddle beater. Break the egg into a small bowl and mix lightly with a fork. With the beater still turning, add the egg to the butter and sugar. When thoroughly incorporated, stir in the milk (if there is any sign of curdling add 1-2 tbsp of the flour).

Step 3

Mix the flour, bicarbonate of soda and salt together then fold into the mixture with a metal spoon. Chop the chocolate into small nuggets about the size of a shelled hazelnut and add to the mixture together with jumbo oats and vanilla. Mix lightly but thoroughly.

Step 4

Put the demerara sugar into a small bowl. Break off pieces of the cookie dough to weigh 40g. You should have about 20. Roll the mixture in your hands into balls, dropping each into the demerara sugar as you go, rolling them round till coated with sugar then place them on the baking sheet.

Step 5

Bake them in the preheated oven for 12 minutes. Remove the tray from the oven then press down on the top of each cookie with a fork to give 4 or 5 deep grooves. Lift on to a cooking rack using a palette knife and leave to cool.

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