These DARK, FUDGY COOKIES are wonderful for elevenses or with good ice cream sandwiched between them for pudding …
For 10/12 cookies
10 minutes preparation
30 minutes chilling
12 minutes baking
100g self raising flour
75g porridge oats
1 teaspoon bicarbonate of soda
125g caster sugar
2 tablespoons treacle
75g good dark chocolate chips
Mix the flour, bicarbonate of soda and the oats in a large bowl.
Put the butter, sugar and treacle in a small saucepan, heat and stir until the mixture is smooth and the sugar has dissolved.
Pour the melted mixture into the dry ingredients and mix well.
Add the chocolate chips and mix them through the dough.
Roll into a ball, cover in cling film and refrigerate for 30 minutes.
When you are ready to bake, pre-heat the oven to 180°C. Grease and flour a baking sheet or set a silicone baking mat into one.
Remove the cookie dough from the fridge (resist eating it raw!) and form into small golf ball size spheres. Press them onto the baking sheet, leaving a good 3cm around each as the cookies will spread out when cooking.
Bake for about 12 minutes, checking on them and letting them go for another minute or so if they seem too soft. They will only harden properly once removed from the oven, however, so do not attempt to move them on to a cooling rack until they have firmed up a little.
They are best still a little warm, but keep well in a cool, dry tin for a week or so.
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