Jersey Black Butter and Oat Cookies with Sea Salt

Preheat your oven to 180°C (160°C fan/ Gas Mark 4). Line two baking sheets with parchment paper.

In a large bowl, cream together the softened Jersey butter, light brown sugar, and caster sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the plain flour and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Stir in the rolled oats and Jersey Black Butter until evenly distributed throughout the dough.

Roll the dough into approximately 1.5 inch balls and place them on the prepared baking sheets, leaving some space between each cookie.

Slightly flatten each cookie with your fingers or the back of a spoon.

Sprinkle the tops of the cookies with sea salt flakes.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.