Saturday, 17 September 2011

Cookies & Milk

Chocolate Splinter Cookies

220g butter
260g brown sugar
2 eggs
340g Jungle Oats
220g cake flour
200g dark chocolate, roughly chopped
5ml salt

Beat butter and sugar, until light and creamy 
Add eggs one at a time, beat thoroughly 
Add the rest of the ingredients, mix.
Use a ice cream scoop to scoop balls onto a prepared
baking tray, flatten with the palm of your hand, until 1cm thick.
Bake for approximately 25min or until golden brown.

Enjoy with a glass of ice cold full cream milk.

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