Chocolate And Oat Cookies

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Chocolate And Oat CookiesI 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.

Heaped Teaspoons Of Cookie MixtureI 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!

Chocolate And Oat Cookies

Chocolate And Oat Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24 biscuits
 
Ingredients
  • 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
Method
  1. Preheat the oven to gas mark 4.
  2. Butter a baking sheet and set aside.
  3. 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.
  4. Put the softened butter into a large mixing bowl and using a wooden spoon or an electric mixer beat until creamy.
  5. Add the sugar and continue beating until light and creamy.
  6. Gradually beat in the egg and beat until well incorporated.
  7. Sift into the bowl the flour and baking powder.
  8. Add the salt, vanilla essence and porridge oats and stir in well until thoroughly mixed.
  9. Stir in the chopped chocolate.
  10. Put heaped teaspoons of the mixture - well spaced out - onto the prepared baking sheet
  11. Then bake in the oven for 15 mins until golden and just firm.
  12. 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
Notes
Store in an airtight container Will keep for up to a week. Can also be frozen for up to a month

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