Ingredients

200gr lamb brand dark chocolate chips

150gr Lamb brand jumbo oats

125gr lamb brand plain flour

50gr lamb brand white granulated sugar

1/2 teasepoon lamb brand bicarbonate of soda

1/2 teasepoon bicarbonate of soda

1/4tsp table salt

115gr unsalted butter softened

1 large egg at room temperture

1 tsp vanilla extract

Method

Preheat the oven to 180/c and lime two large baking sheets with baking paper .

Combine the flour, cinnamon , baking soda and salt in a medium sized mixing bowl . Stir in the jumbo oats and set aside .

In a bowl of a stand mixer fitted with a paddle attached , beat the butter , brown sugar and granulated sugar together for 1-2 minutes or until well combined . Mix in the egg and vanilla extract stopping to scape down the sides of the bowl as needed . Add the dry ingredients until well combined in the chocolate chips into the cookie on low speed until fully incorporated into the cookie dough.

Cover lightly and refregerate for at least 30 minutes

Using a tablespoon scoop the dough onto the prepared baking sheets , making sure to leave a little room beetween each one .

Gently press down each ball of cookie to slightly flatten them .

Bake at 180/c for 10-13minutes or until the to[s of the cookie are set . Remove from the oven and cool on a cookies are set . remove from the oven and cool on a baking sheet for 5-10minutes , then transfer the cookies on a wire rack to cool completely .

Storage conditions

Store cookies in an airtight container on the counter for up to a week .

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