Chocolate oatmeal cookies

NZ Woman's Weekly 17/2/2012

Annabelle White

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Serves 50

2½ cups	Rolled oats
1 cup	Brown sugar
225 g	Butter
2	Eggs, large
½ tsp	Salt
1 tsp	Baking powder
2 cups	Flour
½ cup	Walnuts, chopped
1 tsp	Baking soda
2 tsp	Vanilla paste
1½ cups	Dark chocolate buttons, chopped
225 g	Cooking chocolate, crushed

Place rolled oats in the food processor and process until medium fine in texture.
In a bowl, cream sugar and butter, then add all the remaining ingredients in order given. Combine well.
Roll mixture into balls the size of a large walnut. Flatten out and cut into heart shapes approximately 6cm x 6cm.
Place onto a paper-lined baking tray. Put into fridge to chill for 30 minutes.
Preheat oven to 180 degC and bake for 15 to 20 minutes.
Cool on wire rack. Cover half the heart shape cookie with a piece of cardboard, then sprinkle icing sugar over the exposed cookie half. Store in an airtight container.

Cook's tip: These cookies will keep in an airtight container for about 3 to 4 weeks.