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Chocolate Oat Biscuits

These little lovelies are packed full of oats (in fact, there is twice as much oats as there is flour) and they are not overly sweet. They remind us more of a breakfast bar than a cookie. Not to say that they are not wonderful with a cuppa, but their dense texture and decided oaty-ness could prove them worthy of morning coffee. We can happily justify eating biscuits for breakfast . . . how about you?

Chocolate Oat Biscuits

7 oz. butter, softened (14 tbs.)
7 oz. sugar (1 cup)
3 eggs
4 oz. all-purpose flour (1 cup)
8¾ oz. rolled oats (2 cups)
2 oz. chopped almonds (scant ½ cup)
2 tbs. cocoa powder
2 tbs. rum or 2 drops rum extract
rolled oats for sprinkling

Heat the oven to 350°F and line two baking sheets with parchment paper.

Beat the butter until fluffy, then add the sugar and eggs. Fold in the flour, oats, almonds, if using, cocoa powder, and rum. Using two spoons or a 1″ ice cream scoop, place the dough on the baking sheets and sprinkle with rolled oats. Bake for 12-14 minutes, then transfer to a wire rack to cool.

 

 

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