This is a recipe that I made up one night when I was feel­ing peck­ish. They’re really rather tasty things.
Makes about 2 dozen cookies

Preparation and cook­ing time about 30 mins

Ingredients:

100g Granulated Sugar
50g Dark Muscavado Sugar
100g Butter
1 Egg
100g Plain Flour
60g Rolled Oats
20g Ground Almonds
1 tsp Vanilla Sugar (or ½ tsp vanilla essence)
½ tsp Baking Powder
½tsp Baking Soda
3 tbs Whisky

Method:

1. Preheat oven to 175°C.
2. Cream together the sugar and the butter.
3. Beat in the egg.
4. Combine the remain­ing dry ingredi­ents and add to the mix.
5. Add the whisky to the mix.
6. Place spoon­fuls of the mix onto bak­ing trays covered with bak­ing paper, this is easi­est if you use two spoons to shape eat dollop.
7. Bake at 175°C for 10–15 mins until golden.
8. Remove from oven and allow to cool on bak­ing trays for 5 minutes.
9. Transfer onto wire rack to cool completely

To keep the cook­ies crispy, store in an air­tight container.