METHOD

Preheat oven to 180°C/356°F

Line 2 baking trays with baking paper and set aside.

Using a mixer, cream the butter and brown sugar together.

Add the Vanilla Extract and egg and mix well.

In a bowl, combine the flour, oats and 1 cup of the chocolate chips.

Fold in the butter and sugar mixture until well combined.

Roll tablespoon-sized balls of mixture and use the flat bottom of a glass to press them down a little.

Sprinkle a few of the remaining chocolate chips on each cookie.

Bake for 20mins until pale golden.

Leave to cool on the tray for 5mins and then transfer to a wire rack to cool.

Makes 30-40 cookies.

NOTE: Keep an eye on these in the oven. Cooking to pale golden is the “just right” stage for these cookies to have crunch.