125g Unsalted Butter
110g Light Brown Sugar
60g caster Sugar
1 small teaspoon of vanilla exract
1/2 a Teaspoon of flaming Chup
1 whole egg
90g Sifted Wholemeal Flower
1Teaspoon Baking Powder
25g Coco Powder
1 pinch of sea salt
130g rolled oats
150g dork chocolate chips
20g Small Marshmellows
30g Mixed toasted ChoppedNuts (what ever you fancy)
Sift the Flour, Coco Powder, and baking Powder into a good size bowl
Add the butter and both sugars to a mixing bowl and beat together in a mixer or using a hand whisk until pale and fluffy
Add the whole egg, flaming chup, Vanilla Extract and continue to whisk
Slowly and carefully spoon the Flour and Cocoa powder mix in with the butter and sugar mix
Once combined add the nuts, marshmallows and dark chocolate chips to the mix and using a spoon mix together until completely combined.
Once combined scrape down the sides of the bowl and crate a ball in the middle cover the bowl and place in the fridge. If you don't have room in the fridge for the bowl transfer to a food bag or ball up and cling film.
Allow the mix to rest in the fridge for at least 30 min.
Meanwhile prepare a tray with baking parchment and pre heat your oven to gas mark 5
once the dough has been rested divide up into around 25-30g pieces and ball them up.
Place the balls on the pre lined baking tray and then lightly squash them down to flatten a little being careful to leave space between the flattened balls. They will sink and flatten in the oven but its important to get them started.
Bake for 12-15 min on the middle shelf of your pre heated oven
Remove the tray from the oven and leave them on the tray to cool for 5 min before transferring them to a cooling rack. If you try to move them straight away they will fall apart.
Eat immediately they are cooled or store in an air tight container for up to 6 days
you can be fancy and garnish with melted chocolate and crushed chilli flakes if you need an extra kick or more chocolate.