Rolled oat and white chocolate biscuits

If it's a biscuit you need you should avoid the temptation of a trip to the shop and be the master of your own cookie destiny. It's much more rewarding, you can make a batch of around 20 for next to nothing and you can tailor them any way you choose. This recipe is so simple and made up of very basic ingredients we all tend to have in the cupboard already. It also produces the moistest, delicate little biscuits you've ever tasted. 

Once you take the basic of the flour, butter, sugar, soda, eggs, and oats you just need to decide on what ingredients you want to add as that final a flavour boost. I included white chocolate  but any flavoured chocolate would be just as good, as would nuts, and shredded fruit such as cranberries or coconut.

Ingredients:
175g plain flour

1 tsp baking soda

150g slightly salted butter

 125g brown sugar

2 eggs

1 tsp vanilla essence

150g rolled oats

180g white chocolate

1. Pre-heat the oven to 175 C. Sieve the flour and baking soda into a large bowl.
2. Make sure the butter is relatively soft (at room temperature) and beat it in to a butter cream with the brown sugar.
3. Beat the eggs into the butter and sugar; one by one. Stir in the vanilla.
4. Stir this liquid mix into the flour. Once combined stir in the rolled oat.
5. Roughly chop the white chocolate (or whatever ingredients you chose to add to flavour the biscuits at this point) and stir this in as well.
6. Line a baking sheet with baking paper and sprinkle over a little flour. Add dessert spoon size dollops of the cookie mixture along the baking tray with a two-inch gap in-between as they spread out when cooking.
7. Bake in the pre-heated oven for around 10 minutes. They are at their best when they are slightly golden at the edges but still quite floppy and soft in the middle. Take them out of the oven and leave them to cool for ten minutes on the tray they are on. They will firm up in this time on the outside but still be very moist inside when it comes to eating them!