Chewy on the inside, crispy on the outside, and full of real chocolate, it’s an absolute favourite and rated one of the best chocolate chip cookies ever!
125 ml (1/2 cup) white sugar
125 ml (1/2 cup) brown sugar
1 egg
2 ml (1/2 tsp) vanilla
300 ml (1 1/4 cup) oatmeal (or quick cooking oats processed to a powder)
250 ml (1 cup) all-purpose flour
1 ml (1/4 tsp) salt
2 ml (1/2 tsp) baking powder, sifted
2 ml (1/2 tsp) baking soda, sifted
55 g (2 oz) grated chocolate
170 g (6 oz) chocolate, roughly chopped bits, or chocolate chips
Double the recipe, they disappear very quickly; and don’t be surprised when you find yourself eating more than one or two.
Makes 20 to 24 cookies
125 ml (1/2 cup) butter, room temperature125 ml (1/2 cup) white sugar
125 ml (1/2 cup) brown sugar
1 egg
2 ml (1/2 tsp) vanilla
300 ml (1 1/4 cup) oatmeal (or quick cooking oats processed to a powder)
250 ml (1 cup) all-purpose flour
1 ml (1/4 tsp) salt
2 ml (1/2 tsp) baking powder, sifted
2 ml (1/2 tsp) baking soda, sifted
55 g (2 oz) grated chocolate
170 g (6 oz) chocolate, roughly chopped bits, or chocolate chips
Preheat oven to 170º C (340º F). Cream butter with both sugars, add egg and vanilla and mix well. Combine the oatmeal, flour, salt, baking powder, and baking soda together and add to butter and sugar mixture, mixing well. Add grated chocolate and chocolate chips. Shape dough into golf ball size cookies.
Bake on cookie sheet lined with parchment paper for approximately 10 minutes until lightly golden. Do not overcook, cookies will be soft when you remove them from the oven but will firm up on the tray. Cool on rack.
