World’s Best Cookies

Folks say these are not mere cookies, they are a meal.
1/2 cup  quick rolled oats
1/2 cup  whole rolled oats
  2  tbsp  hot water
1/4 cup  brown sugar
1/4 cup  almond butter
1 medjool date – pitted, diced
1/4 tsp   salt
50 g       chocolate  **  – cut into 1cm chunks.
Preheat oven to 425 degrees.
Put quick oats in bowl.  Add hot water.
Add whole oats, brown sugar, almond butter, date, salt.
Stir with wooden spoon.
Batter will be sticky and thick.
Fold in chocolate.
Drop by tablespoonfuls onto greased cookie sheet.
Bake for 7 minutes.
Turn off heat.  Leave in oven for another minute.
Take out of oven and let cool enough to remove with a spatula.
Serve warm.***
**  My favorite is a combination of
     70% dark Green and Black’s,  MacaSure and Extra Creamy Lindt milk chocolate.
*** I generally like to make batter, put it in a jar, refrigerate it  and
make a few cookies at a time in a toaster oven so they can be
served / eaten warm with the chocolate still melted.
****WARNING:  batter is mighty addictive, too.

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