I grew up on these oatmeal cookies. My grandmother lived with us and she was an absolute star baker.
Some great things about growing up with your granny: she provides last-minute pocket money on your way out the door, you always have someone to watch soaps with and, in my case anway, there was always the sweet aroma of home baking when I'd come home from school.
A strong cup of tea and some chewy oatmeal cookies were always my snack of choice.
My granny passed away before I could get the recipe for her oatmeal cookies, but being a chef I've messed around with basic cookie recipes until I found something similar enough.
These cookies are always overlooked and undervalued – kids will pass them over if there's another option.
If there isn't another option? They'll have a bite and, suddenly, a look of surprise and delight comes across their face.
And they'll ask for another.
Oats are a humble ingredient; but these cookies? They're really special.
To add to their sweet fragrance, I've dipped these cookies in a very thin glaze, made with earl grey tea. The flavour of bergamot adds a bit of luxury to an otherwise everyday cookie.
Makes 16 large cookies
200g softened butter
375g light brown sugar
1 large egg
1 tsp vanilla
1/2 tsp salt
200g plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
200g white chocolate chips (optional)
For the glaze:
60ml whole milk
2 earl grey tea bags
1 tsp vanilla
500g icing sugar
1. Preheat your oven to 190°C. Line two baking sheets with parchment and set aside.
2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy, Add the vanilla and egg. Mix until smooth.
3. Add the flour, baking powder, salt and bicarbonate of soda. Mix until just combined.
4. Add the oats and white chocolate (if using). Mix to combine.
5. Using a tablespoon to help portion, roll the dough into balls, using your hands, and place on the lined baking sheet. Gently press each ball down, to flatten.
6. Bake for eight-10 minutes, until pale golden brown and baked through. Let the cookies cool completely on a wire rack.
7. Make the glaze: in a saucepan, bring the milk to a boil. Add the vanilla and pour the hot milk over the tea bags. Let steep for 30 minutes, or until the milk has cooled.
8. Strain the steeped milk into a mixing bowl and sift the icing sugar over the top. Whisk to avoid any lumps (this will be a wet glaze).
9. Take each cooled cookie and dip the tops into the earl grey glaze. Allow the glaze to set, then enjoy.
*These cookies will keep well for up to a week in an airtight container.