Choc oat cookies

Two foods I crave on a regular basis are oats and chocolate. The other day I had a very specific craving for them combined while out and about in town. Those commercial flapjacks are so full of manky ingredients I couldn’t bring myself to buy one so had to wait until I was home to make these. They’re based on a recipe I found online, but overhauled. Very satisfying they were too – substantial, but chewy rather than hard. Chocolately, but still oaty enough to give something of that wholesome, not-too-unhealthy feeling.

Put 175g butter, 120g demerara sugar and 100g golden syrup in a pan and melt.

When it’s all melted and mixed together, add 120g SR flour, 250g rolled oats (I used jumbo, but it could be thin-rolled, porridge oats), half a teaspoon of baking soda, 2T cocoa and 1 egg and beat. It’s basically like a flapjack mix.

Make balls (with your hands). Your call how big. Mine were between the size of a walnut and a tangerine, as I like good-sized biscuits. Flatten them slightly and place on baking sheet.

Bake at 180C (160C fan) for about 15 mins.