Chocolate Covered Hobnob Oat Cookies
 
 
Author:
Adapted from: Butterbaking.com
Makes: About 22 cookies
Ingredients
  • FOR COOKIES:
  • 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, room temperature
  • ½ cup brown sugar, packed
  • 2 tablespoons Lyle’s Golden Syrup (honey or corn syrup may be substituted)
  • 1 cup quick cook oats
  • ¾ cup whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • FOR CHOCOLATE TOPPING:
  • 1 cup dark chocolate melting discs (I use Chocoley.com Bada Bing Bada Boom candy and molding formula)
  • Handful of white chocolate melting discs (I use Chocoley.com Bada Bing Bada Boom candy and molding formula)
Directions
  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk to combine the oats, flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugar. Mix in the golden syrup.
  4. Gradually beat the oat mixture into the butter mixture.
  5. Using a small (1 tablespoon) scoop, portion dough onto the prepared baking sheet about 2 inches apart.
  6. Press the dough balls into ¼ inch thick discs (about 2 inches in diameter).
  7. Bake for 10 minutes, until golden brown.
  8. Cool completely on baking sheet, before storing or topping with chocolate.
  9. CHOCOLATE TOPPING:
  10. Melt dark chocolate discs in the microwave at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 10-15 seconds. Repeat stirring and melting until all of the discs have melted.
  11. For best shiny results, work in small batches of 4 cookies. Thinly spread about 1-2 teaspoons of melted chocolate on top of each cookie. Place in the refrigerator until set.
  12. For a lighter color of chocolate drizzle, add white chocolate discs to the remaining melted dark chocolate. Microwave at 50% for 30 seconds- 1 minute or until melted.
  13. Using a spoon, drizzle the lighter colored chocolate over the dark chocolate. Refrigerate again to set the drizzle before storing.
  14. May be stored for at least 2 weeks at room temperature in an airtight container with wax paper between layers.
Packing tips
Hobnobs without chocolate topping are excellent care package cookies year round. Only use chocolate topping during cool weather. Wrap pairs of cookies, bottoms together, in plastic wrap before storing in columns in an airtight container or zip lock bag. Alternatively, layer cookies with wax paper in an airtight storage container, using crinkled waxed paper on the top to ensure that there is no wiggle room. Wrap the entire storage container in plastic wrap.
Recipe by The Monday Box at http://themondaybox.com/2016/09/chocolate-covered-hobnob-oat-cookies/