As I start typing this post, I need to stop, reach into the cookie tin and help myself to my third one… They are that good!
Make sure you have a nice Cappuccino or Earl Gray tea to dunk them in…
This recipe is so easy and the absence of eggs is not, by any means, my attempt to subscribe to some fashionable fad diet.
I simply didn’t have any in the fridge and I was too lazy to go but them at the shop.
Turns out, cookies don’t necessarily need eggs.
Cream 1/2 cup of soft butter with 1/2 a cup of packed brown sugar,a pinch of salt and a teaspoon of vanilla extract or paste.
In a separate bowl, mix 1/2 a cup of rolled oats, 3/4 of self-raising flour and a 1/4 teaspoon of baking soda. Add the buttery mix to the dry ingredients, along with 80 gr of roughly chopped up chocolate ( I used left-over chocolate eggs) and, if too dry and floury, pour in a table-spoon of milk, bearing in mind that this dough should stay rather firm.
Pout the dough in the fridge for 10 minutes, then, with wet hands, divide it into 10 balls and place them, well distanced, onto an oven tray lined with baking paper. Gently flatten the balls with the back of your hand. Place tray back in the fridge for a further 10 minutes.
In the meantime bring up your oven to 175 Celsius (around 350 Farenheit).
Bake for around 15 minutes, to until slightly golden, but still soft in the middle. As they cool down, they will crunch up a little.
I will concede this cookie recipe is not traditional Italian, but the way my children gathered around the cooking bench to help me make them, and the way they both ended up covered in chocolate and flour is indeed a traditional Italian Sunday Mess!
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