115g Butter, plus extra for greasing
115g Light muscovado sugar
100g Porridge oats
125g Plain flour
175g Plain chocolate, broken into pieces
175g Milk chocolate, broken into pieces
1tbsp Milk
1tbsp Vanilla extract
1tbsp Cocoa powder
1/2 tsp Baking powder
1 Egg
1 - Preheat the oven to 180C/350F/Gas mark 4.
2 - Grease 2 large baking sheets. Place the butter and sugar in a large bowl and beat together until light and fluffy. Beat in the egg, then add the oats, milk and vanilla extract and beat together until well blended.
3 - Sift the flour, cocoa and baking powder into the mixture and stir. Stir in the chocolate pieces.
4 - Place dessertspoonfuls of the mixture on the baking sheets and flatten slightly with a fork. Bake in the oven for 15 minutes, or until slightly risen and firm.
5 - Leave to cool on the baking sheets for 2 minutes, then transfer the cookies to wire racks to cool completely.
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