100-120g Chocolate chunks (vegan chocolate if preferred)
120-100g Caramel pieces
Freshly ground sea salt
Preheat oven to 180 degrees C
Cream margarine and sugar together in a mixer, until light and fluffy
Slowly add sifted flour & baking powder to the butter mix, to form a dough
Add the chocolate chunks and caramel chunks to the dough, and mix carefully
Roll into small golf size balls, arrange on paper on a cookie tray, and press down slightly.
Freshly grind salt on top of each cookie.
Cook for 12-15 minutes in the middle of the oven (take out just as they start going golden, not when they’re all golden)
Allow to cool slightly on the tray before transferring to the cooling rack.
Transfer to a cooling rack, and then store in an airtight container when cool.
In my experience, the best chocolate chunks are actually half or third a ‘square’ of chocolate, so you end up with cubes of chocolate around 1cm square (which are much nicer to eat within the cookie). Chocolate drops are just a little too small, and so melt too much during cooking.
The cookies do not need cooking for quite as long as you may expect. But if they’re just going golden brown, they’ll still be quite soft when getting out of the oven, but they’ll firm up nicely when cooling.
These are based on a ‘Special Oat Chewies’ recipe I picked up from somewhere many years ago. So when a friend asked for some chocolate chip cookies with oats this morning, this recipe came quickly to mind. Because of some new dietary restrictions amongst friends, I was able to modify the recipe accordingly below, and they’re delicious!
This makes a good 24-36 ‘biscuit’ sized treats (as I tend to cook them in baking trays of 12 at a time. Smaller is normally better)
3/4 cup rice bran oil (or vegetable oil)
1 cup white sugar
3/4 cup agave syrup (honey, or golden syrup)
1/2 cup non-dairy milk (soy, rice, etc. or regular dairy if you prefer)
2 tsp vanilla extract
2 1/2 cups buckwheat flour (or wholemeal flour if you’re not worried about the Gluten Free aspect)
1/2 tsp baking soda
1/2 tsp salt
3 cups rolled oats
3/4 tsp cinnamon
1/2 cup sultans or raisins
1/3 cup hazelnuts
1 cup / 125g large chocolate chunks (such as 1/2 bar of Whitaker’s Dark Ghana, chopped roughly into half the regular sized chocolate squares)
Preheat your oven to around 180 degrees.
Blend the oil, sugar, syrup/honey, milk and vanilla extract until smooth.
Add the powdered ingredients slowly (mixing in well to the liquids as you go along).
Finally add the raisins, whole hazelnuts, and chocolate chunks, and mix in well.
Place large spoonfuls of the mixture onto baking parchment, around 12 cookies per sheet.
They largely keep their shape, so will look pretty rugged even after baking.
Bake them for around 11-14 minutes until just going golden on the peaks and base (rotating the baking trays as necessary).
Remove from the oven, and leave to cool on the baking tray for a couple of minutes (to help keep their shape).
Then remove carefully from the baking parchment, and allow to cool on a wire rack for 30 minutes or so.
You can store them in an airtight tub for up to a few days easily.
I haven’t tested them beyond 4 days yet, because they always get eaten up by then!