Oatmeal Choc Chip Cookies Recipe

1. Add the butter, sugars and salt to a bowl or stand mixer fitted with the paddle attachment. Mix together until combined and homogenous but try not to incorporate heaps of air. Weigh the vanilla extract into a bowl and beat with the egg. Pour the egg and vanilla into the butter mixture and beat together until smooth, ensuring everything is evenly combined.
2. Sift the four and raising agents together into the bowl and fold them through the mix. Roughly chop the chocolate and add to the bowl with the oats. Mix through the cookie dough until well distributed.
3. Use a spoon to scoop out 65-70g (2.2-2.4 oz) portions of dough and then roll into balls. Now you can choose whether to bake them straight away for a crunchier, thinner finish, rest in the fridge overnight for a chewy, thicker cookie or rest for just 1 hour for something in the middle. I like to freeze a couple for a later date. An emergency cookie from the freezer, served warm with ice cream, is a great card to play when you're craving something sweet at the drop of a hat.
4. When ready to bake your cookies, preheat the oven to 175 °C (347 ºF) fan/ 195°C (382 ºF)/ gas mark 5.
5. Line a baking tray with parchment paper or a silicone mat and add your cookie dough balls, well spaced apart. Slide into the oven for 12-14 minutes, or until the outside is nicely browned but the middle is a little paler.
   If baking from the freezer, add an extra minute to the baking time.
6. They'll puff in the centre a little, but will deflate and crack as they come out and cool. For a lovely dense, chewy cookie, use a glass or the back of a spoon to compress the cookie as soon as it comes out of the oven.
7. Rest for 5 minutes before transferring to a wire rack. Eat while still warm with ice cream, coffee or a glass of cold milk.

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