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Double Chocolate Cookies
Makes 18

125 g white chocolate
125 g plain dark chocolate
125 g unsalted butter, softened
125 g caster sugar
1 egg
5 ml (1 tsp.) vanilla essence
125 g porridge oats
150 g plain white flour
1 1/2 ml (1/2 tsp.) baking powder

Preheat the oven to 180C 350F Mark4. Lightly greaser two baking
sheets. Chop the white and plain chocolate into small chunks, each
no larger then 1cm (1/2 inch) in diameter. Put the butter and sugar
in a bowl and beat until creamy and paler in colour. Add the egg,
vanilla essence and oats.

Sift the flour and baking powder into the bowl and mix until evenly
combined. Stir in the chocolate. Place dessertspoonfuls of the
mixture on the prepared baking sheets, spacing them well apart to
allow room for spreading. Flatten slightly with the back of a
fork. Bake for 12-15 minutes until risen and turning golden. Leave
on the baking sheets for 5 minutes, then transfer to a wire rack
to cool. Store in an airtight tin for up to 1 week.

NOTE: The cookies will only become firm as they cool. Don't be
tempted to bake them until crisp.

Variation: Triple Chocolate Cookies. Substitute 15g cocoa powder
for 15g flour.


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