These are one of my favourite cookies. They look a bit like rock cakes but have beautifully soft centres. The knobbly bits on the outside and extra chocolate chips are such a moreish combination. It’s a very easy recipe for the kids to help with too.

INGREDIENTS
Makes 16-18 cookies
120g unsalted butter
60g brown sugar
1tbsp caster sugar
1 large egg
1 tsp vanilla extract
115g plain flour
1/2 tsp baking soda
1/4 tsp flaked sea salt
170g rolled oats
100g milk chocolate chips
100g dark chocolate chips

• Cream together the butter, sugars and vanilla essence. Add the egg and stir to combine. Whisk together the flour, baking soda and salt then add the mixture to the wet ingredients and stir to combine. Add the oats and stir then add the chocolate chips and stir.
• Pop the bowl in the fridge for an hour to allow the butter to chill again. This will help the shape and texture of the finished cookie. Pre-heat the oven to 180°. Scoop golf ball-sized amounts of the mixture onto a non-stick baking sheet or a baking sheet with a piece of greaseproof paper on it. Bake on a high shelf for 10-12 minutes until golden. Cool on a rack then snaffle them up.