Double Chocolate Oat Cookies

I have been sitting watching a film I remember enjoying back in the sixties but somehow today I am distracted. The thing that I am thinking about instead of poor Thomas More's problems, is creating a new chocolate cookie from what I have in my cupboard, to have with coffee when Sylvia comes over tomorrow morning. This is the result, reasonably high in fibre and I do know someone who would claim they qualify as one of his five a day, the sultanas!

To make around 30 cookies you will need:

125g of oats
100g of SR flour
175g of muscovado sugar
125g of melted unsalted butter
75g of dark chocolate
50g of chocolate chips
50g of golden sultanas
50g of chopped pecan nuts
1 teaspoon of vanilla essence 
1 medium egg
large pinch of salt

Line 2 baking sheets with parchment paper and heat the oven to 180 degrees C.

Place the oats, flour and chocolate in a blender and blend for 30 seconds, take off the lid and redistribute the mix before blending for another 30 seconds, the aim is to grind the oats up a little. Place the contents of the blender in a large bowl and add the remaining ingredients except the chocolate chips and mix to form a soft sticky dough. Stir in the chocolate chips.

Take dessertspoons of the mix and place well apart on the baking sheets. Bake for 14 minutes, cool on a cooling rack.

 Notes:
You can vary these by using hazelnuts instead of pecans, white chocolate chips instead of dark chocolate and using different dried fruit, cherries would work well, you could also leave out the dried fruit and put in chopped crystalised ginger.

Adding the melted butter while it is still hot to the mix melts the chocolate that has been ground up, delaying adding the chocolate chips allows you to have whole chocolate chips in the finished cookie.

These would make excellent ice cream sandwiches, simply sandwich two together with a good quality vanilla ice cream.