You will also need large baking trays/cookie sheets, ungreased.
Pre-heat the oven to 190°C (375°F) (gas 5)
In a large bowl beat together the butter and sugar for 2–3 minutes until really creamy, Then beat in the eggs and the vanilla.
Sift the flour into a separate bowl and add the soda, salt, and cinnamon. Then gradually stir into the creamed mixture until completely combined.
Next, stir in the oats and then carefully stir in the chocolate chips until evenly distributed.
Drop by tablespoons onto the baking trays/cookie trays, spacing well apart, and bake for 10–12 minutes. Remove from the oven and leave for 1 minute. Then, using a palette knife, place on wire racks to cool.
You may need to bake the cookies in two batches if you don't have enough baking trays/cookie sheets to use all the mixture. Leave the trays/sheets to cool down before spooning on the remaining mixture.
1 tbsp medium or coarse pinhead oatmeal/steel cut oatmeal
You will also need 4 short glass tumblers
Peel, core and chop the apples. Put in a pan with 1 tablespoon water and gently cook for about 15minutes until the fruit is very soft, stirring occasionally. Transfer to a bowl and whisk to make the apples fluffy. Leave to cool, about 45 minutes.
Divide the apple between the glasses and smooth the tops.
Stir the yogurt and then spoon on top of the apple. Chill for 30 minutes.
Meanwhile, heat a small frying pan/skillet over a medium heat and add the oatmeal. Cook for a few minutes moving the oatmeal around. Once it starts to brown, it is ready. Set aside to cool.
Just before serving, sprinkle the oatmeal over the yogurt.
In a large mixing bowl, beat together the butter and sugars until creamy.
Then beat in the eggs and vanilla essence/extract until the mixture is smooth.
Sift the flour and bicarbonate of soda/baking soda and fold into the mixture. Then stir in the oats and raisins until the raisins are evenly distributed. The dough will be quite stiff.
Spoon rounded tablespoons of the dough onto the baking sheets, spaced well apart. The dough should make 4 dozen cookies. This may need to be done in two batches. Just make sure the baking trays/cookie sheets are allowed to cool before spooning the remaining batch of dough mixture onto them.
Bake for 10–12 minutes or until light golden brown.
Cool for 1 minute on the tray and then remove to a wire rack to cool completely. Store in an airtight container.