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Giant walnut & oat cookies
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160g unsalted butter, softened
85g caster sugar
85g dark brown soft sugar
2 No.1 Longstock Gold Eggs, beaten
1 tsp vanilla extract
230g plain flour
¾ tsp bicarbonate of soda
½ tsp ground cinnamon
25g rolled oats
50g Waitrose Walnuts, toasted and finely chopped
50g Cooks’ Ingredients Fudge Chunks
Vanilla ice cream, to serve
1. Preheat the oven to 200ºC, gas mark 6 and line a large baking sheet with baking parchment.
2. Cream the butter and both sugars together until smooth. Beat in the eggs and vanilla extract. Once combined, mix in all the remaining ingredients and a pinch of sea salt flakes.
3. Using an ice-cream scoop, make 10 balls of mixture, placing them on to the prepared tray as you go. Place in the fridge for 10 minutes to firm up.
4. Bake in the oven for 12-14 minutes and serve warm with ice cream, or leave to cool completely and store in an airtight container for 3 days.
Typical values per serving:
per cookie (without ice cream)