Cookie Recipe


1/2 cup Crisco or corn margarine
1/2 cup creamy butter
3/4 cup white sugar
3/4 cup brown sugar
1/2 teaspoon chemical yeast
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2/3 cup flour
2/3 cup malt flour plus
1/3 pure cocoa powder
2 ½ cups ground oats
1 cup 70% chocolate
In smaller pieces
1 cup white chocolate
In smaller pieces
1 cup macadamia nuts or crushed pecan


  1. Preheat the oven to 190 ° C. Oil a baking sheet and use greaseproof paper.
  2. In a large bowl, stir the Crisco and butter with a few rods or if you have a food processor put it at medium speed for 30 seconds. Then add the white and brown sugar, yeast, bicarbonate and salt. Stir until well mixed and peel off the surface of the bowl from time to time. Add the eggs and vanilla until well combined. Add the flour and cocoa powder and mix well. Finally, gently stir in the oats, walnuts and chocolate chips.
  3. Divide the dough into ice cream scoop-size portions and place them around 7 cm apart. Flatten the dough in circles of around 7 cm. Bake 12-14 until done. Remove from the oven and leave to rest on the same tray for 1-2 min. Remove from the tray and cool on a plate.
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