130g plain flour
½ tsp bicarbonate of soda
pinch of salt
120g unsalted butter, at room temperature
100g dark brown sugar
50g caster sugar
1 large, egg, at room temperature
1 tsp vanilla extract
120g jumbo oats
125g white chocolate chips
100g Werther’s Original Creamy Toffees, cut into small pieces
1. In a bowl, mix the flour, bicarb of soda and salt together. In another bowl, cream together the butter and sugars, then add the egg and vanilla, mixing thoroughly. Then add the flour mixture, mixing until smooth. Finally, mix in the oats, 100g of the white chocolate chips and chopped Werther’s Original Creamy Toffees.
2. Roll the dough into even sized balls around 65g each, then flatten slighty and add the remaining white chocolate chips on top. Leave to chill in the fridge for 30 mins.
3. Heat the oven to 200C/180C fan/gas 6. Once hot, bake for 10-12 mins until the edges are golden brown. To achieve perfectly round cookies, swirl a large round pastry cutter around them while they’re still hot from the oven and slightly soft, gently reshaping them into circles – do not use the cutter to cut them. Allow to fully cool before serving.
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