So here is my made up recipe (with a little help from hummingbird )
135g of margarine
80g dark brown sugar
80g light brown sugar
Drop of vanilla extract (1/2 teaspoon – but I don’t measure)
25g porridge oats
100g plain flour
1/2 tsp baking soda
Pinch of salt
1/2 teaspoon or generous sprinkling of cinnamon
100g of chocolate broken up ( I used left over easter eggs!)
So firstly cream the margerine and sugars together ( still loving my kenwood kitchen chef!)
Add vanilla and egg, then gradually add flour, baking soda and dry ingredients.
Once all mixed together stir in the chocolate.
Now in a preheated oven at 170c, spoon in dollops of batter ( now I use my handy pampered chef medium scoop – similar an ice cream scoop!)
Bake for 10-12 mins oven dependent- make sure they are cooked but not over done to get the right chewiness.
Allow to cool for a minute and remove from cookie sheet and allow to cool further. Should get about 12-14 large cookies (when I say large I mean bigger the Millie’s cookies!- probably get about 15 Millie’s size cookies)