These are by far the best cookies I've ever made! My family went crazy for them and they inhaled almost the whole batch on the first night. I adapted this recipe from the Great British Baking Show cookbook so it has the measurements in grams (I highly recommend you get a food scale anyway because it comes in handy for baking and measuring out your macros).

If you're going to a Christmas party, baking for your kids & and their friends, or just making some treats for your family, this recipe is bound to be a huge hit. There's a lot of room to play around with the ingredients, depending on what you like. The secret is refrigerating the raw balls of dough for a couple hours before you bake them.

INGREDIENTS:

• 225g unsalted butter, softened to room temperature
• 200g light brown soft sugar
• 50g dark brown soft sugar
• 2 eggs at room temperature
• 225g all-purpose flour
• 1 tsp baking soda
• pinch of salt
• 75g rolled oats
• 100g dark chocolate chips (however dark you like)
• 100g white chocolate chips
• 75g milk chocolate chips
• 100g roughly chopped walnuts
• 50g shredded coconut/coconut flakes
• 75g toffee pieces (I ordered Heath toffee pieces from Amazon)
  Optional: 100g raisins

METHOD:

Beat the butter and sugars in a standing mixer with the paddle attachment, on medium speed for 3-5 minutes, until pale and creamy.

Add the eggs one at a time, beating well between each addition until smooth. Use a spatula to scrape the bowl in between each egg to make sure everything is mixed well.

Sift together the flour, baking soda, and salt into a bowl, add the oats and mix again until nearly combined.

Remove the bowl from the mixer, add all the chopped chocolates, and the nuts, coconut, toffee, and raisins using a large spoon, mix together to thoroughly incorporate until all the pieces are evenly distributed.

Using an ice-cream scoop or a tablespoon, shape or roll the mixture into 24 neat balls and arrange them on 2 baking sheets lined with parchment paper. Cover and chill for at least 2 hours or up to 24 hours.

Heat the oven to 350 degrees F. Arrange 6 cookies on each lined baking sheet, spacing them well apart, and bake on the middle shelves for 10 minutes. Remove the baking sheets from the oven and tap them sharply on the work surface to deflate the cookies slightly. Return to the oven for a further 5 minutes, until the cookies are golden and starting to turn crisp at the edges.

Leave the cookies to cool and firm up on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cook and cool the second batch of cookies the same way.