Name: Double Chocolate Cookies
Ingredients: 125 gram white chocolate; 125 gram plain dark chocolate; 125 gram unsalted butter, softened; 125 gram caster sugar; 1 egg; 5 milliliter (1 tsp.) vanilla essence; 125 gram porridge oats; 150 gram plain white flour; 1 1/2 milliliter (1/2 tsp.) baking powder

Double Chocolate Cookies

Ingredients

125 grams white chocolate
125 grams plain dark chocolate
125 grams unsalted butter, softened
125 grams caster sugar
1 egg
5 milliliters (1 tsp.) vanilla essence
125 grams porridge oats
150 grams plain white flour
1 1/2 milliliter (1/2 tsp.) baking powder

Instructions

Makes 18. Preheat the oven to 180C 350F Mark4. Lightly greaser two baking sheets. Chop the white and plain chocolate into small chunks, each no larger then 1cm (1/2 inch) in diameter. Put the butter and sugar in a bowl and beat until creamy and paler in colour. Add the egg, vanilla essence and oats. Sift the flour and baking powder into the bowl and mix until evenly combined. Stir in the chocolate. Place dessertspoonfuls of the mixture on the prepared baking sheets, spacing them well apart to allow room for spreading. Flatten slightly with the back of a fork. Bake for 12-15 minutes until risen and turning golden. Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool. Store in an airtight tin for up to 1 week. NOTE: The cookies will only become firm as they cool. Don't be tempted to bake them until crisp. Variation: Triple Chocolate Cookies. Substitute 15g cocoa powder for 15g flour.