Enormous chocolate cookies with buttons

Melt 200g plain chocolate and 50g butter in a large bowl over a pan of simmering water.

Stir in 1 can (397g) of condensed milk and remove from the heat.

Allow to cool, then mix in 225g self raising flour.

Chill in fridge for 10 minutes or so.

Place large teaspoonfuls on a baking tray. Leave plenty of space to allow them to spread.

Press 2 or 3 chocolate buttons (stolen from children's lingering Easter chocolate stash) into each cookie.

Bake at 180 degrees for 15 minutes; the cookies will still be quite soft but will harden up when cooled.

Chocolate and cherry oat cookies

I have decided I need to perfect my biscuit making. For some reason I've never really made cookies and things, but these were pretty easy so I'm inspired to try some more recipes.

Cream 125g unsalted butter (although I didn't have enough butter so used 75g butter and 50g margarine) with 125g caster sugar.

Add 1 egg, half tsp baking powder, 150g sifted plain flour and 125g porridge oats. Mix until evenly combined. Stir in 10g chocolate chunks and 100g choped glace cherries.

Put dessertspoonfuls of the mixture on a lined baking tray and flatten slightly. Space them out to allow for some spreading.

Bake for 12 - 15 minutes at 180 degrees. Cool on wire rack - they are soft when they come out of the oven but crisp up when cooled.

Apparently these are good for freezing, but I can't see many of them being left by the end of tomorrow!