These chunky oat cookies are so easy to make. Plain or white chocolate chips can also be used instead of milk chips.
Makes about 20 cookies
Ingredients
125g (4 1/2oz) lightly salted butter, plus extra for greasing
125g (4 1/2oz) caster sugar
2tbsp golden syrup
125g (4oz) self-raising flour
1/2tsp Dr. Oetker Bicarbonate of Soda
125g (4 1/2oz) porridge oats
100g (4oz) Dr. Oetker Milk Chocolate Chips
Method
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Grease two baking sheets.
2 Gently heat together the butter, sugar and golden syrup in a small saucepan until the butter has melted but the ingredients are not boiling.
3 Turn into a bowl and leave to cool slightly. Add the flour, bicarbonate of soda, oats and half the chocolate chips. Stir until well mixed.
4 Take small dessertspoonfuls of the mixture and use your hands to flatten them into cookies. Space slightly apart on the baking sheets and press the remaining chocolate chips on top.
5 Bake for 12-15 minutes until slightly risen and pale golden. Leave for 5 minutes then transfer to a wire rack to cool.
Cooks tip: Make sure the cookie mixture is not too hot when you add the chocolate chips or they’ll melt and make the mixture sticky and discoloured.
