These cookie dough bites contain no eggs or flour, so are safe to eat. The secret to the great taste lies in creaming the butter and sugar very thoroughly so that the sugar isn't grainy, and in toasting the oats before whizzing them in the blender or food processor to make oat flour. Chopping the chocolate chips helps distribute the chocolate taste more evenly through the bites.
Servings: 6dozen 1-inch / [i]2.5 cm[/i] balls
Author: Mary Gillespie
2cups/ 500 ml oatmeal
1cup/ 250 ml buttersoftened
1cup/ 250 ml brown sugar
1-1/2teaspoons/ 7.5 ml vanilla
1/2teaspoon/ 2.5 ml salt
1cup/ 250 ml chocolate chipschopped into small pieces
Put the oatmeal in a frying pan, and turn heat to medium-low.
As pan heats up, stir oats occasionally (about 1-2 minutes).
Stir pan frequently until the oats are lightly browned. This should take about 2-3 minutes. Take the pan off the heat, and put oats in your food processor or blender.
Process or blend until the oats have been broken down into a rough flour consistency.
In mixing bowl, beat butter until light.
Add brown sugar gradually, beating well after each addition.
When all of the sugar has been added, continue beating for 3-5 minutes until the mixture is very light and fluffy.
Add the vanilla and sprinkle salt over.
Beat until blended into the butter and sugar.
Stir in toasted oat flour and chopped chocolate chips.
Roll into 1-inch / 2.5 cm balls. Chill in fridge for one hour.
The chilled balls can be covered in chocolate, or eaten as is.