I regularly make these American style cookies, for work, school, etc. They usually go very quickly.
145g porridge oats
125g butter
250g brown sugar
300g mixed chocolate (milk, dark, and/or white)
125g plain flour
1/2 tsp vanilla extract
1 egg
1/4 tsp salt
1/2 tsp sodium bicarbonate
1/2 baking powder
100g chopped hazelnuts (optional)
Heat oven to 180°c fan, & line two large cookie trays with well buttered greaseproof paper (or be lazy like me, & use the reusable silicone sheets).
Blend oats in a food processor or until they resemble a moderately fine powder. Tip out into a big bowl. Blend the sugar & butter until smooth-ish, then add the egg & vanilla.
Chop the chocolate into chunks.
Sieve the flour, salt, bicarbonate of soda & baking powder into the bowl with the oats, mix everything quickly together, until well combined.
Using a teaspoon, take large scoops & place onto the lined trays, spacing well apart. No need to flatten them out, they will do that themselves. This batch will make approximately 24 large cookies.
Bake for approximately 15-18 minutes, check after 10 minutes & turn if necessary to ensure even browning. Leave on the trays for at least 2 minutes after they have been removed from the oven before removing to a cooling rack.
Variation - these are also really good with the nuts & chocolate omitted, & replaced with an equivalent amount of raisins.