The Meringue Girls, headed up by founder Alex in their Borough London bakery, have been part of our story here at Bird from the start. Providing the gals with five denim Robyns was one of our first commissions, so I'm super thrilled to share with you this EXCLUSIVE recipe, written by Alex, just for our Birdfeed readers. 

Soft, gooey and utterly delicious. Treat yourself and dream of baking.

Source

250g softened butter

200g light brown sugar

100g caster sugar

1 large egg

1tsp vanilla bean paste

150g plain flour

60g wholemeal flour

150g rolled oats

1tsp bicarbonate of soda

1tsp salt

200g dark chocolate buttons/chips

Sea salt flakes to finish

Action

Cream the butter and sugars until light and fluffy, then add egg and vanilla and mix.

In another bowl whisk together dry ingredients: flours, bicarbonate of soda, salt and oats. Add to butter-sugar mixture and mix until just combined.

Add in chocolate chips and mix until just combined.

Roll ice-cream scoop sized balls and place on a baking tray lined with parchment paper. Cover with cling film and freeze for at least an hour before baking.

Preheat oven to 180c. Remove cookies from freezer, sprinkle with a little sea salt and pop into the oven for about 6 minutes, then take the baking tray out of the oven and bang the tray down on a work surface a few times so that the edges of the cookies spread and ripple out. Put the cookies back into the oven for about 6 minutes or until just the centre of the cookie looks raw.

Remove from oven and leave to cool on baking tray for at least 10 minutes for the middle of the cookie to set. If you can.