If you ever visited us at the Old Biscuit Mill you will know these chocolate chip oats cookies. They are full of chocolate richness, toasted almonds, butter and oats.
We decided to share this recipe with you. It is too much of a good thing to keep to ourselves.
This makes about 110 biscuits. So go wild and if too much for your own consumption, give some away to your friends.
430g Unsalted Butter (cut into 2cm cubes...you don't have to be precise)
440g Treacle Sugar
100g White Sugar
360g Cake Flour
10g Baking Powder
10g Bicarbonate of Soda
230g Chocolate Chips (we used COCOAFAIR 71% Dark Chocolate chips, cut in half)
450g Toasted Almonds (we chopped the almonds to about 5-10mm pieces)
10g Vanilla Essence
Pre-heat the oven to 150 degrees celcius (fan forced).
Slowly add the butter to a mixer and mix until creamed
Slowly add the treacle and white sugar to the creamed butter and continue mixing at a medium speed.
Add the eggs to the mixture and combine
Add the cake flour, salt, baking powder, bicarbonate of soda, oats, chocolate chips, cranberries and almonds pieces.
Add the dry mixture to the combined butter mixture and mix until just combined.
Grease a baking tray with some butter.
Make round dough balls (about golf ball size or 20g) and spread out on the baking tray. Don't flatten them and make sure you leave space for them to spread out.
Bake for about 10 minutes at 150 degrees and then crank up the oven to 180 degrees celsius for about 2-3 minutes to brown. This will make a cripsy biscuit on the sides with some chewyness in the centre.
Bake, share and enjoy.