I first discovered Hobnob cookies (biscuits) while visiting my brother and sis-in-law in England. Every summer that I visited, I came home with several packages in my suitcase. I love these crunchy cookies. One year, a Fiesta Supermarket opened up in Houston, where I was living. Lo and behold, they had an International Food Aisle and there, smack dab in the British section were HOBNOBS!! I had to restrain myself every time I went into the store. My husband became a huge fan, as well. Here's the recipe ; it's almost as good as the real deal.
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9 tablespoons butter
1/2 cup brown sugar 2 tsp honey 2/3 cup old-fashioned (not instant) oats 1/4 tsp ground cinnamon 2/3 cup wholewheat flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt (omit if using salted butter) For topping: 2/3 cup semisweet chocolate chips or milk chocolate or dark chocolate 2 additional tablespoons butter for chocolate topping |
- Preheat the oven to 350 degrees. Either grease or line cookie sheets with parchment paper
- Cream together: 9 tablespoons of butter and brown sugar until fluffy.
- Add in and mix on low: oats, flour, cinnamon, baking soda, baking powder, and salt.
- Cover bowl with a clean dish towel or plastic wrap and refrigerate dough for at least 30 minutes.
- Scoop dough out with a tablespoon (not heaping) and roll it into about 20 or so equal-sized balls with clean hands. Put balls on cookie sheet and flatten with the greased bottom of a glass. They should be about 2 inches across.
- Bake at 350 degrees for 10-12 minutes, until they are golden brown. Don't burn! Cool on cookie sheet for about 5 minutes or so, then transfer to a wire rack to completely cool.
- Melt the chocolate chips and 2 tablespoons of butter in the microwave, stirring every 30 seconds. Or - in a pan on stovetop with heat on low.
- Brush or spoon melted chocolate mixture on the top of cooled cookies.
- Cool completely before serving, if you can wait that long!
