Yield: approx 10 cookies
Bake at 150ºC - Gas Mark 2 - 300ºF for 10-12mins.


8 tbsp Butter, softened

1/3 cup Sugar
1/3 cup Brown Sugar
1 large Egg (room temperature)
1 tsp Vanilla
1/8 tsp Lemon Juice
1 cup and 2 tbsp of Self Raising Flour
1/2 cup Rolled Oats (process if you want to)
1/4 tsp Cinnamon
1-1 1/2 cups Chocolate Chips (or anything you fancy)


Cream butter and both sugars until blended well, scraping down the sides of the bowl.
Add egg, vanilla and lemon juice then blend until light and fluffy. You will likely need to scrape the sides of your bowl some more.
In a measuring jug, combine the flour, oats and cinnamon, then pour into the batter. Mix until it is just combined...about 45sec. You do not want to over mix it.
With your spatula or wooden spoon, stir in chocolate chips (or anything you fancy).
Be sure to leave about 1.5-2” between cookie dough balls.
Bake at 150ºC - Gas Mark 2 - 300ºF for 10-12mins.
When you remove the cooked cookies from the oven give them a chance to cool on the baking tray for about 10 minutes before moving the cookies to a cooling rack.

Bake times for your cookies will depend on your recipe. Most recipes give a range, so lean towards the smaller number for softer cookies or the higher number for crispier cookies.

Darker pans will also cause your cookies to bake faster, so if you are using a dark non-stick pan, check your cookies a few minutes before the bake time is up, to see if they are done.

After baking, make sure your cookies are completely cooled before storing. Place them in an airtight container or bag and keep at room temperature. You can also freeze them for several months.

If you want to use the dough chilled, then this is a great way of making a batch of cookie dough ahead of time and also, you can freeze the prepared dough for another day.
You can bake your cookies straight from the freezer but you will need to increase your cooking time by a few more minutes, normally 2-3mins is sufficient.
The ideal way of preparing a pre-batch is to make your dough into a sausage shape and then, when you are ready, simply cut it into slices.

I prefer to only bake my cookies with a chilled or frozen batch, mainly due to my household enjoying them on a regular basis, so it saves me time to make a few batches at once.

Some people roll their cookie dough in cling film and then put it into a sealed bag, however, I prefer to wrap my cookie dough in parchment paper, as it gives more support when you are rolling the dough up. If I am freezing it I will put it in a sealed bag, otherwise, just the dough wrapped in parchment paper is perfectly fine when storing in the fridge.

Chilling the dough will slow down the spreading of your cookies, resulting in thick, chewy dunkable cookies!

If you are using the dough chilled, then it is best to make the slices an inch thick.
Lightly press the cookie dough down, just enough to slightly flatten each slice. This ensures the middle and sides cook evenly.


If you want your cookies to be soft and chewy then it all comes down to the sugar that you use. For a moist, soft cookie, use brown sugar instead of granulated white sugar in your recipe. Brown sugar contains more moisture and will keep your cookies soft. Granulated white sugar will help your dough spread on the pan and is great for thin crispy cookies.