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Chocolate Chip Oat Cookies

Rather addictive biscuits that are chocolately, nutty, and oaty at the same time yet not too sweet. They are very quickly made in a food processor if you need a last minute gift or treat.

Preparation method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Break up the chocolate into squares and put into the bowl of a food processor. Process using the pulse button until the chocolate is roughly chopped into pieces about the same size as the walnuts. Tip into a bowl and mix with the walnut pieces. Put the soft butter, both sugars and the vanilla into the processor bowl and process until thoroughly mixed. Scrape down the sides, add the egg plus the yolk and process again until well blended. Add the flour, oats, salt and bicarbonate of soda to the bowl and briefly process using the pulse button until the ingredients are just combined. Don’t over-mix or the oats will be too chopped up. Add this mixture to the chocolate and walnuts and mix well with a wooden spoon.

Form the mixture into walnut-sized balls (they don’t have to be too neat) and arrange well apart on the prepared trays to allow for spreading.  Bake in the heated oven for about 15 minutes until golden. Be careful not to over bake to keep a chewy rather than crunchy texture. Remove the trays from the oven and leave the cookies to cool for 5 minutes before transferring them to a wire rack; the molten chocolate will be very hot. Leave to cool completely then store in an airtight container.

what you will need

Preparation: 15 minutes
Cooking: 15 minutes
Makes about 32 medium cookies

150g dark chocolate
100g walnut pieces
225g unsalted butter, softened
175g light brown muscovado sugar
100g caster sugar
½ teaspoon vanilla essence
1 large free-range egg plus 1 yolk
200g Marriage’s Organic Plain Flour
200g porridge oats
¼ teaspoon salt
1 teaspoon bicarbonate of soda
Several baking trays, lightly greased