Yesterday I was able to leave work a little earlier, so I had some extra time to bake these chocolate-stuffed cookies. I decided to use dark chocolate (70%), but you can easily replace it with milk chocolate. The funny thing is, this isn’t the first time I’ve used a recipe from Chelsea Sugar’s website, even though I don’t use this sugar brand as it’s not sold in my country 😀 By the way, in case you have missed them here, I’ve made two different types of oatmeal cookies before (1 and 2).
Oatmeal Cookies with Chocolate Chunks
- 250 gr. softened butter/margarine
- 3 tablespoons condensed milk
- 3/4 cup white sugar
- 1 1/2 cups flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking powder
- 200 gr. chopped dark chocolate
Start by beating the butter or margarine, condensed milk, and sugar into a creamy mixture. Then mix in the flour and baking powder. Finish by using a silicone spatula to fold in the rolled oats and dark chocolate. (I used an electric mixer when adding the oats, but this makes them really fine, so use a spatula instead.) Line two baking trays with parchment paper and use a tablespoon to help scoop equal-sized balls of dough. Place the cookie balls onto the trays and then gently press on them; my cookies spread more than I had anticipated, but that’s cause I accidentally nearly melted my margarine when I was defrosting it, oops 😀 Bake for about 20 minutes at 160°C/320°F. Allow the cookies to cool for 5-10 minutes before placing them on a rack to cool completely and eating them.
In total I was able to bake nearly 30 cookies, which I’d say is too big of a portion for my family 😀 These cookies are slightly crunchy but once you bite into the chocolate pieces they melt in your mouth, which is really yummy! It’s a very basic cookie recipe, so definitely give it a try.
Until next time!