Chocolate Splinter Cookies
260g brown sugar
340g Jungle Oats
220g cake flour
200g dark chocolate, roughly chopped
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.