Serving: 40 Cookies

The chocolate chip cookie is an easy thing to make but a tricky thing to get right – everyone has their own take on how squidgy, gooey, crunchy, fudgy they should be. I love this recipe for the fact that the chocolate is plain, not milk, I tend to find that milk chocolate is too sweet. The addition of the porridge and the coconut gives the cookies a brilliant chewy texture.

Creme Brulee


10oz            Sugar soft dark brown

4 ½ oz          Butter unsalted

2                  Egg

3 oz             Porridge oats

8 oz             Desiccated Coconut fine

Drop            Vanilla extract

5 oz             Chocolate chips plain

10 oz           Self-raising flour


  1. Mix salt, flour, coconut and oats together.
  2. Cream butter and sugar together, I find doing this with your hands is much easier.
  3. Add beaten egg and vanilla essence.
  4. Add chocolate chips.
  5. Roll out the dough to 5mm thick.
  6. Use a 3 inch plain cutter to cut out the biscuits.
  7. Bake in oven on a tray with silicon paper at 350°F for 10 minutes.
  8. Allow to cool.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust