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No need to turn on the oven – these chocolate and oatmeal cookies are easy to prepare, fast and perfect for preparing during the summer vacation with the children. Yields 20 cookies.
1 cup (200 grams) sugar
1 and 3/4 ounces (50 grams) butter (or margarine)
1/4 cup Gefen Cocoa Powder
1/4 cup milk (or Gefen Almond Milk)
1 and 1/2 cups (5 and 1/4 ounces or 150 grams) rolled oats (use gluten free, if needed)
3 and 1/2 ounces (100 grams) Elite Milk Chocolate (or dark or white chocolate), chopped
1 and 3/4 ounces (50 grams) Elite White Chocolate, melted, for drizzling
Place sugar, butter, cocoa powder and milk in a pot and cook until the mixture melts completely and is smooth.
Add oatmeal and stir well.
Chill the mixture in the refrigerator for one to two hours until it becomes firm.
Add chopped chocolate and stir.
Make flattened balls from the mixture and place on a baking pan.
Freeze the cookies for about an hour to become firm.
Decorate with melted white chocolate (optional, but really enhances the cookies).
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