I really like these, though avoid doing as I once did and adding double the recommended amount of cocoa powder, as that will make for a very bitter cookie. Plus, they contain oats, and are therefore by definition* very good for you. Low GI or somesuch twaddle, you see.
85g light brown sugar
85g caster sugar
1 large egg
120g self raising flour
1/2 tsp baking powder
100g oats (or just plain flour)
100g white chocolate, chopped
100g milk or dark chocolate, chopped
(optional: 1/2 cup dried cranberries or raisins)
- Put the butter and sugar in a bowl and beat with a wooden spoon until pale and creamy.
- Beat in the egg, scraping in all the mixture from around the sides of the bowl.
- Add the flour, baking powder, cocoa powder, and oats and stir until well mixed.
- Sprinkle the chopped chocolate into the bowl and stir to form a stiff paste.
- Take a spoonful of the mixture and place it on a greased baking tray, pushing it off the spoon with another spoon.
- Bake for 10-12 minutes at gas mark 4 / 180oC until risen and ‘craggy’. The biscuits will still feel soft but will turn crisp as they cool.
- After 2-3 minutes, transfer to a wire rack using a palette knife. Allow to cool completely before storing in an airtight container.
*my definition, that is, which is admittedly as spurious as Wikipedia sometimes is, and which others have a tendency to mock… other such definitions include “if it’s home baking, the calories don’t count”.