This is a great recipe for cookies 
The ginger can be replaced with cherries if preferred
75g (3oz) plain dark chocolate
75g (3oz) white chocolate
75g (3oz) Milk chocolate
50g (2oz) crystallised ginger
50g (2oz) crystallised ginger
125g (4oz) softened butter
125g (4oz) caster sugar
1 egg
125g (4oz) porridge oats
150g (5oz) plain white flour
2.5mlsp (1/2 tsp) baking powder
Pre heat oven to 180 C /350 F/Gas Mark 4
Grease and line 1 or 2 flat baking sheets
Chop all the chocolate and ginger into chunks
Cream the butter and sugar together until light and fluffy. Whisk egg and stir in with 1 tblsp of the flour and the oats into the butter and sugar mix.
Sift in the remaining flour and baking powder and continue to combine. Add the chocolate and ginger chunks.
Place large teaspoons full of mixture on the prepared baking sheets. Allow space around each for spread when cooking, and gently flatten each cookie.
Bake in the preheated oven until golden, approx 12-15 mins (depending on oven)
Allow to cool slightly before transferring to wire to cool completely.
Makes approx 16 cookies
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