Makes 24 large cookies.
- Take the butter from the fridge 20 minutes before you are ready to bake so it is soft.
- Firstly make the brown butter by cutting the butter into cubes and putting them into a pan over a medium heat. Stir gently while the butter melts, and then turns foamy. Keep the butter moving so it doesn’t burn or stick to the pan. It’s ready when it’s a lovely golden brown colour and has a nutty smell. When it gets to that stage take the butter off the heat and pour into a jug or large mug to cool.
- Set the oven to 180/160 Fan
- Put the cooled butter and sugar into a bowl or stand mixer and mix together to combine.
- Add the eggs and vanilla and beat three minutes – it should be light, fluffy and very creamy.
- Sieve the flour, baking soda, baking powder and salt into the creamy mixture, mix to combine then stir in the porridge oats, chocolate chips and nuts (if using).
- Cover four large baking trays with baking paper, or grease the trays with butter (or do them in two batches).
- Take large ice cream scoops of the cookie dough mixture and place on the trays leaving them well spaced as they will spread.
- Bake for 8 – 10 minutes, by which time the outsides will be starting to brown, and the centres will have risen into a dome shape.
- Remove from the oven and leave to cool. The domed centres will go down, and the cookies should be chewy in the middle. They are delicious eaten just warm but will keep for several days in a tin and can also be frozen.
You can also freeze scoops of the dough, then when frozen put the balls of dough into a freezer bag and bring them out and pop them onto a baking tray when you want to eat them – just cook them for a couple of minutes longer.