About this recipe:A great oatmeal cookie recipe that you can adapt to suit your own tastes. Read the footnote for ideas on substitutions and additions.
225g butter, softened
220g dark brown soft sugar
200g caster sugar
1 teaspoon vanilla extract
2 tablespoons milk
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
200g porridge oats
170g plain chocolate chips
120g chopped almonds (optional)
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Method Prep:20min › Cook:7min › Ready in:27min
Preheat oven to 180 C / Gas 4. Line baking trays with parchment.
In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar. Beat in the eggs one at a time, then stir in the vanilla and milk. Combine the flour, bicarb, baking powder and salt; stir into the creamed mixture. Using a wooden spoon stir in the oats, chocolate chips and almonds. Drop by rounded spoonfuls onto the prepared baking tray.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
You can make almost any addition to this recipe - instead of chocolate chips, try currants, dried cranberries, dried blueberries or chopped white chocolate. You can omit the almonds, or instead try chopped walnuts, pistachios, hazelnuts or pecans. Let your imagination run wild!