Ingredients
- 1 1/4 cups oats (120 grams)
- 1/4 cup plus 2 tablespoons all purpose flour (50 grams)
- 1/4 cup plus 2 tablespoons whole wheat pastry flour (50 grams)**
- 1/2 teaspoon baking powder (2.25 ml)
- 1/2 teaspoon baking soda (2.25 ml)
- 1/4 cup packed brown sugar (50 grams)
- 2 Tablespoons granulated sugar (25 grams)
- 9 tablespoons salted butter (130 grams)
- 1/2 tablespoon corn syrup (15 ml glucose syrup)
- 1/4 teaspoon vanilla (1.25 ml vanilla essence)
- 4 oz milk chocolate, Cadbury
Preheat oven to 350 F (180 C).
Process oats in a food processor until fine.
Add both flours, baking powder and baking soda and pulse to mix.
Add both sugars and pulse to mix again.
Add cut up butter and pulse processor until mixture is coarse and sand-like.
Add the corn syrup and vanilla and pulse some more.
Mixture will look very dry.
Empty into a wide mixing bowl and shape into two big balls.
Press each ball into a disk and place between sheets of waxed paper.
Roll one of the disks to about a ¼ inch thickness.
Using a 2 inch round (or slightly smaller) cookie cutter, cut out circles.
Place on parchment lined cookie sheets and bake for 12 minutes or until the edges are lightly browned.
Cool cookies on a cooling rack.
Melt the milk chocolate in a bowl set over a saucepan of barely simmering water.
Spoon melted chocolate over cookies.
When milk chocolate is partially set, drag a toothpick through it and make a Hob Nob like pattern.
Makes about 16 cookies
**You can use regular whole wheat flour, but weigh out 50 grams.
I think it’s a little heavier than whole wheat pastry flour and the volume might be less than ¼ cup plus 2 tablespoons