Chocolate Chip Oat Cookies
Perfect with Homemade Chocolate, see RECIPE
An adaptation of an Anzac biscuit, these oat cookies are a delicious morning tea treat!
Makes approximately 28 cookies
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Ingredients
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1 1/3 cup (210g) plain flour
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1 cup (105g) rolled oats
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¾ cup (78g) desiccated coconut
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½ teaspoon cream of tartar
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1 cup (145g) dextrose
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45g water
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120g salted butter
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20g light flavoured olive oil
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½ teaspoon bicarb soda
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70g homemade cooking chocolate or (90% cocoa dark chocolate) chopped into small chunks
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These cookies harden as they cool!
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Preheat oven to 170°C non fan forced.
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Place flour, oats, coconut and cream of tartar in a large bowl, stirring to combine.
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Place dextrose, water, butter and oil in a medium saucepan and bring to the boil whilst stirring.
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Boil for 2 minutes. Remove from heat and add bicarb soda, stirring well.
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Add hot syrup to dry ingredients. Stir well with wooden spoon to combine.
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Assemble 2 large baking trays (no need to grease or line.) Place tablespoons of mixture onto trays, flattening out into discs. Press pieces of chocolate into each cookie.
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Bake at 170°C non fan forced 16-20 minutes, until golden brown. Remove biscuits from trays with a spatula (they will be soft at this stage and will harden as they cool.) Place on wire rack to cool.
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Store in jar or airtight container up to 5 days.
