Chocolate Oatmeal Cookies
soft brown sugar
semi-sweet chocolate chips
quick cooking oats
blended into a coarse texture
bicarbonate of soda
Line cookie trays with nonstick or parchment paper. Preheat oven to 170°C.
Cream the butter and sugars until light. Beat in the Kahlua (if using), egg yolks and milk.
Stir in the chocolate chips, grated chocolate and almond nibs.
Add oatmeal and the sifted dry ingredients. Fold in gradually and mix into a dough.
Take pieces of dough the size of a small lime and place on the cookie tray spacing them well apart to allow room for spreading.
Using the back of a fork, press down lightly on each cookie dough to mark and flatten it slightly.
Bake for about 20 minutes, or until lightly browned.
Cool on wire rack before storing in airtight containers.