Makes about 20 small cookies, or 10 big ones
Ingredients:
- 125g plain flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 110g margarine or butter
- 110g dark brown soft sugar
- 100g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100g porridge oats
- 50g milk chocolate
- 50g dark chocolate
Method:
1. Set the oven to 180C/ gas mark 4. Grease and line at least 2 baking trays (you might need more later depending on how big you want your cookies to be). Prepare your chocolate by bashing it into little pieces (its best to do this in a teatowel because bags split easily) or chopping it.
2. Cream together the butter and sugar. To soften the butter you should leave it out of the fridge for at least 2 hours before starting, or failing that, pop it in the microwave for 20 seconds.
3. Add the egg and vanilla essence and beat together. Stir in the dry ingredients.
4. Drop onto a baking tray about 2 tablespoons at a time. Mould them so they're slightly circular. Make sure you leave at least 5cm between each cookie, because they spread out a lot in the oven!
5. Bake for 8-10 minutes, until they feel quite firm around the edges. They'll still feel really gooey on top, but they will firm up when they come out of the oven, leaving you with lovely chewy cookies! Leave to firm up on the baking tray for about 5 minutes before transferring onto a plate (or into your mouth if you can't wait that long).
6. Enjoy!
