Nigella's Chocol-oat Cookies

Have you ever woken up and felt yucks?  Well.. today, I'm feeling exactly that way.  Yucks.  And the worst thing about feeling yucky is that everything else gets all affected by your mood.  

I needed comfort food.. Lo and behold, I found it in a Delicious magazine, in the form of cookies!  So here we go, Nigella's Chocol-oat Cookies which she claims that no great dexterity is required.  After trying it out, I agree completely.  Super simple, instant comfort.

Chocol-oat Cookies (adapted from Nigella)
makes 20

1/2 cup (75g) plain flour
75g rolled oats
35g good-quality cocoa powder
1/2 tsp bicarbonate of soda
100g unsalted butter, softened
50g caster sugar
75g light brown sugar
1 tsp vanilla extract
1 egg
125g milk or dark chocolate chips (depending on your taste)

- Preheat oven to 180*C. Line 2 baking trays with baking paper
- Combine flour, oats, cocoa powder and bicarbonate of soad in a bowl. Set aside.
- In an electric mixer, beat butter, caster sugar and brown sugar together until the mixture is thick and pale.
- Beat in vanilla, follwed by the egg, then slowly beat in the dry flour mixture. 
- When it is all mixed togehter, fold in the chocolate chips
- Pinch out handfuls of batter and roll between your hands to form cookies about the size of ping-pong balls.  Very slightly flatten them before spacing them wide apart on the baking trays and cook for 15-20 minutes.  (My batter was too wet to roll them between my hands. I spooned the cookie mixture on to the trays instead)
- When the cookies are done, they will have spread into big, flattish, but still squidgy discs.  They will feel soft to touch but will harden a little (not too much) as they cool.
Once they are cooked, but still soft to the touch, remove the cookies from the oven and stand on the trays for 30-60 seconds.  Then remove with a thin spatula or knife to a wire rack to cool.