Please help yourself "virtually" to one of these delicious cookies.
This is another recipe from the book Fabulous Cookies by Hilaire Walden (remember my Crunchy Jumbles?) and in it they're called Double Chocolate Cookies because they're made with plain and white chocolate. We don't like white chocolate much so tend not to buy it. The recipe you see below is the one I used.
I can tell you the biscuit box didn't remain full for very long as a certain teenager kept "taste testing just to make sure" ;-) Hope you like them too.
115g unsalted butter
115g light muscovado sugar
1 teaspoon vanilla extract
150g self-raising flour
75g porridge oats
115g plain chocolate, roughly chopped
Preheat the oven to 190 ºC/Gas Mark 5 and line 2 baking trays with baking paper.
Cream the butter and sugar until pale and fluffy. Add the egg and vanilla extract and beat well.
Sift the flour over the mixture and fold in lightly with a metal spoon, then add the oats and chopped plain chocolate and stir until evenly mixed.
Place small spoonfuls (I used a teaspoon for this) of the mixture in heaps on the prepared trays, leaving space for spreading.
Bake for 15-20 minutes, until beginning to turn pale golden. Cool for a couple of minutes on the baking trays before transfering to a wire rack to cool completely.