Makes 16
Ingredients
- unsalted butter, 115g/4oz/0.5 cup, at room temperature, diced
- light muscovado sugar, 115g/4oz/0.5 cup
- egg, 1
- plain flour, 75g/3oz/0.66 cup
- cocoa powder, 25g/1oz/0.25 cup
- bicarbonate of soda, 2.5ml/0.5 tsp
- rolled oats, 115g/4oz/ generous 1 cup
- chocolate spread, 75-90ml/5-6 tbsp
How to:
- Preheat the oven to 180˚C/350˚F/Gas 4. Grease a large baking sheet.
- In a large mixing bowl, beat together the butter and sugar for about 10 minutes with a a wooden spoon or an electric mixer until pale and creamy.
- Add the egg, flour, bicarbonate of soda and oats and mix well.
- Using your hands, roll spoonfuls of the mixture into balls. Place these on the baking sheet, spacing them well apart to allow room for spreading. Flatten slightly.
- Dip a thumb in flour and press into the centre of each cookie to make a dip.
- Bake for 10 minutes. Leave for 2 minutes, then transfer to a wire rack to cool. Spoon a little chocolate spread into the centre of each.