Ingredients
115 g unsalted butter
115 g light muscovado sugar
1 egg
5 ml vanilla essence
150 g self raising flour
115 g plain chocolate (roughly chopped)
75 g porridge oats
115 g white chocolate (roughly chopped)
Method
Cream butter and sugar in a bowl until fluffy.
Add egg and vanilla. Beat well.
Stir flour over the mixture.
Add oats and chopped chocolates.
Place small spoonfuls of the mixture and leave space for spreading.
Bake until golden brown.
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