I came across this recipe in Linda Collister‘s baking book, aptly named ‘Chocolate‘. She calls them ‘black and white cookies.’ I’m not really sure about this – there’s no white chocolate and they don’t look black and white! She confirms that they are her all-time favourites. When I read that I decided I must make them and I have to agree with her, they’re lovely. They don’t snap but they’re quite similar to Hobnobs in an ‘oat tasting’ way, while the chocolate makes them a little like chocolate Hobnobs! (Actually are there such biscuits on the market as chocolate Hobnobs? I’ll have to check out the supermarket when I’m next out shopping!)
When I first made them I used dark chocolate – as suggested by Linda Hollister, but when I baked my next batch I decided to use Green & Black’s milk chocolate. I decided those were much better. There’s quite a lot of chocolate in this recipe so it’s best to use the chocolate you prefer.
Linda Collister suggests putting heaped teaspoons onto a prepared baking sheet – which I did, but I decided that as they didn’t look very round and biscuit shaped (more rock-cake shaped), I patted them down… I wish I hadn’t. Because they spread as they cook, they turned into very flat sorry looking biscuits! I also added a little milk as I didn’t have a large egg and the mixture looked too dry. This too added to the flatness, so don’t be tempted to make a wetter mixture. For my next batch I did as advised and just dumped them on the baking sheet (as in the picture). They were fine.
I also decided to make some heart shaped ones for fun. As I used more mixture they came out much thicker, as they contained themselves in the tin and had nowhere to spread. So they were more like chocolate oat-cake type biscuits. You can play around and have fun with these!
- 115g unsalted butter (room temperature)
- 85g light brown muscovodo sugar
- 1 large egg, beaten
- 60g self raising flour
- Half teaspoon baking powder
- Pinch of salt
- Half teaspoon vanilla essence
- 115g good quality porridge oats
- 175g plain or milk chocolate cut into chunks
- Preheat the oven to gas mark 4.
- Butter a baking sheet and set aside.
- Chop the chocolate into chunks and set aside. I usually use a sharp knife and just keep cutting at the edge of the chocolate until it's all chunky and in bits.
- Put the softened butter into a large mixing bowl and using a wooden spoon or an electric mixer beat until creamy.
- Add the sugar and continue beating until light and creamy.
- Gradually beat in the egg and beat until well incorporated.
- Sift into the bowl the flour and baking powder.
- Add the salt, vanilla essence and porridge oats and stir in well until thoroughly mixed.
- Stir in the chopped chocolate.
- Put heaped teaspoons of the mixture - well spaced out - onto the prepared baking sheet
- Then bake in the oven for 15 mins until golden and just firm.
- Remove from the oven and let cook on the sheets for about 3-4 minutes or until firm enough to transfer to a wire rack to cool completely