Chocolate oaties

I’ve loved oats ever since I was a teenager and my favorite way of having the ingredients was sprinkled over mashed banana and a drizzle of honey for a sweet and healthy treat, not to mention how wonderful oats are for those of us in the need of iron or with cholesterol problems.

Besides mashed bananas, cookies made with oats have a special place in my heart (a quick look at the blog recipe list and will see I’m not lying). :D That is why I’m always interested in trying new recipes, and the one I bring you today is perfect for when you’re in a hurry and have no time to wait for the butter to soften up.

If you’re pressed for time as I was, you can bake the cookies one day, keep them in an airtight container and brush them with chocolate later on – I thought of sandwiching the cookies with some ganache, but did not want to go out just to buy cream.

I’ll leave you with that suggestion. ;)

Chocolate oaties
slightly adapted from Good Housekeeping magazine

150g all purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
pinch of salt
125g light brown sugar
125g rolled oats
125g unsalted butter
1 tablespoon runny honey
70g dark chocolate, melted

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar and oats. In a small saucepan, melt together the butter and honey over medium heat. Pour over the dry ingredients and stir until combined.
Roll 1 leveled tablespoon of dough per cookie into balls and place 5cm (2in) apart onto prepared sheets. Bake for about 12 minutes or until golden around the edges and slightly firm. Slide the paper with the cookies onto a rack and cool completely.
Using a pastry brush, paint half of each biscuit with chocolate. Transfer to a rack and set aside until set.

Makes about 30