A couple of years ago I stumbled across this recipe and it's become a staple of my hiking trip treats ever since. It's a hearty snack and is compact enough to take a few wedges in your backpack without worrying about it getting smooshed to bits! It's also versatile so you can serve it warm, crumble it and have just a touch of ice cream or cream. Whichever way you let this GIANT cookie crumble, I promise you you'll be eating every last crumb!
Giant Chocolate Oat Cookie Wedges
Taken from www.robinhood.ca website.
Makes 12 (if you want your wedges smaller you will get more out of it - but remember - it's called Giant Chocolate Oat Cookie Wedges for a reason!)
3 cups quick oats
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1/4 milk or water
1 tsp vanilla
1 pkg (about 350g) of chocolate chips (it calls for semi-sweet but I used milk chocolate)
Preheat oven to 350 degrees.
Combine oats, flour, baking soda, and salt in a medium bowl.
Cream butter, sugars, egg, milk, and vanilla in large mixer bowl on a medium speed until light and creamy.
Gradually add flour mixture on low speed, mixing until blended.
Stir in chocolate chips.
Press dough frimly into a greased springform pan.
Bake for 35-40 minutes until light and golden.
Cool in pan on wire rack ( I have trouble with this waiting idea so you can take it out and cut it but remember - you run the risk of having the whole thing crumble)
Once cooled - cut into wedges to serve
Yum! You can also substitute chips to peanut butter, butterscotch, etc.