Chocolate chip oat cookies

(makes about 30-40)

1/2 cup margarine [125g]
1/2 cup firmly packed brown sugar
1/4 cup sugar
1 egg
1 tblsp milk or soya milk
7/8 cup wholewheat or spelt flour
1/2 tsp bicarbonate of soda (US: baking soda)
1 1/4 cups oats
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Beat margarine and sugar until creamy. Add eggs and milk, and beat well. Add flour and bicarb; mix in. Stir in the oats and chocolate chips gently, then drop by teaspoonfuls onto a greased baking sheet. Bake for 10 minutes at 180C (approx 350F). Cool for about a minute, then move the cookies to wire rack using a spatula.

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Chocolate chip oat cookies are an easy and delicious variation of the classic chocolate chip cookie recipe which is a little healthier than some as it uses wholewheat flour and oats. You can use whatever margarine you like, so long as it's suitable for baking: avoid hydrogenated fats if you can. You could even substitute carob chips for chocolate if you wish.

Pre-heat the oven to the correct temperature; then ten minutes should be the correct cooking time. The cookies may look rather soft, but don't leave them in the oven for longer or they will over-cook. Take them out, but don't try to transfer to a wire rack until they have hardened for a minute, or they will collapse.