Giant Chocolate Oat Cookie Wedges | Recipes

Giant Chocolate Oat Cookie Wedges

(35) Ratings:
Prep Time:
Baking Time:
Makes:about 16 wedges
Freezing:excellent

Part cake and part cookie, these tasty treats are certainly unique. They’re packed with rich chocolate chips, brown sugar and a whole lot of love.

Ingredients

3 cups 750 mL Robin Hood® Oats
1 cup 250 mL Robin Hood Original All Purpose Flour
1/2 tsp 2 mL baking soda
1/2 tsp 2 mL salt
3/4 cup 175 mL butter, softened
1 cup 250 mL packed brown sugar
1/2 cup 125 mL granulated sugar
1 egg
1/4 cup 50 mL milk or water
1 tsp 5 mL vanilla extract
1 pkg 350 g semi-sweet chocolate chips

Directions

  1. Preheat oven to 350°F (180°C).  
  2. Combine oats, flour, baking soda and salt in a medium bowl.
  3. Cream butter, sugars, egg, milk and vanilla in large mixer bowl on medium speed until light and creamy. Gradually add flour mixture on low speed, mixing until blended. Stir in chocolate chips. Press dough firmly into greased 10" (25cm) springform pan or 12 1/4" x 1/2" (31cm x 1.3 cm) pizza pan.
  4. Bake in preheated oven for 35 to 40 minutes in springform pan or 25 to 30 minutes in pizza pan, or until light golden. Cool in pan on wire rack. Cut into wedges to serve.

Nutritional Information

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