Choc chip oat cookies

I still haven’t found a better recipe for US-style cookies than this one. It dates back to when my sister Jane and I were friends with two American sisters, Liza and India, and this was Liza’s recipe. Serve with vanilla ice cream for an easy (but always popular) pud, or add to a packed lunch.

1. Preheat the oven to 190˚C/ fan oven 170˚C/Gas Mark 5.  Beat the butter with the sugar in a large mixing bowl until pale and creamy. Beat in the egg and vanilla extract. Fold in the oats, salt and flour, then stir in the chocolate chips.
2. Drop spoonfuls of the mixture on to parchment-lined baking sheets with room for the cookie mixture to spread. Bake in the oven for 12-15 minutes until pale golden. Cool for a minute or two on the sheets then, transfer to wire racks to cool completely. Store in an airtight tin.

INGREDIENTS

Makes about 24
Prepare 15 minutes
Cook 15 minutes

• 100g butter
• 150g light brown muscovado sugar
• 1 large free-range egg
• 1 tsp vanilla extract
• 150g jumbo oats
• Pinch of salt
• 75g plain flour, sifted
• 200g dark
• chocolate chips

These and more great recipes are featured in Mary Gwynn’s The Busy Mum’s Cookbook.