sometimes it comes down to chocolate. the delicious taste of dark chocolate can change a mood in a matter of minutes. and this recipe which replaces half the butter with extra chocolate helps keep the calories from fat down to the minimum.
these cookies from southern living magazine are nothing less than perfect for an afternoon cookie break.
to make the recipe: preheat the oven to 400 degrees. in a pie plate, bake 3/4 cup uncooked regular oats about 10 minutes until toasted, stirring halfway during the cooking time. cool the oats about 30 minutes.
next, beat 1/4 cup room temperature butter with 3/4 cup brown sugar and 1/2 cup granulated sugar. add 2 large eggs and 1 teaspoon vanilla. beat all until fluffy and blended.
next, stir together 1 3/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. chop three 4 ounce bars of dark chocolate coarsely with a chocolate chopper.
divide the chopped chocolate, saving about one bar for the top of the cookies.
now, add the dry mixture with the toasted oats to the butter and sugar mixtures. fold in the larger portion of chocolate. cover the dough and chill at least 8 hours.
preheat the oven to 350 degrees. drop the dough by teaspoonful onto parchment lined cookie sheets. bake for 10 to 12 minutes or until golden brown. after removing from the oven, press the remaining chocolate into the cookie. cool on wire racks.
serve with vanilla ice cream or just a cup of tea.
angel food garden 