My friend Teresa and her family are immigrating to Canada at the end of July and although we will miss them, she has shared with me the recipes of a couple of her signature dishes so we will never forget them! In my house these cookies are called “Teresa cookies” and they are very moreish. I use 54% chocolate chips (semi sweet) I use a cookie scoop to measure out the dough but if you haven’t got one use two spoons. I have included a link to amazon.co.uk if you want to get yourself a scoop. Brennan’s wholesale in Doughcloyne, Cork also stock them in varying sizes.

200 grams / 1 cup butter, room temperature

200 grams/ 1 cup white sugar

200grams /1 cup brown sugar

2 large eggs

1 tablespoon milk

1teaspoon vanilla extract

250 grams/2 cups flour (all purpose)

1 teaspoon Bicarbonate of soda (baking soda)

1 teaspoon baking powder

1 teaspoon salt

225 grams/2 ½ cups porridge oats

350 grams/2 cups chocolate chips

Preheat the oven to 180C/350C

Cream together the butter and the sugars until light in colour, add eggs one at a time followed by the vanilla extract and milk.

In a separate bowl, measure out the flour, baking soda, baking powder and salt and whisk to combine. This saves you having to sieve it! Add the flour mixture to your creamed butter and sugar and mix on a low speed until incorporated. Add the oats and chocolate chips and mix on a low speed.

Using two teaspoons drop balls of dough onto to a baking sheet. Allow at least 2 centimetres /1 ½ inches between the dough as the cookies will spread as they cook.

Cook for about 10 minutes until golden brown at the edges and light golden at the centre. Allow to cook for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely.

Make these gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum. They won’t stay as fresh for as long, but if our house is anything to go by they will be eaten quickly!