1 1/2 cups (375 ml) quick-cooking rolled oats

1/4 cup (60 ml) whole wheat flour

1/2 teaspoon (2.5 ml) baking soda

Pinch of salt

1 cup (250 ml) brown sugar

1/4 cup (60 ml) unsalted butter, softened

2 tablespoons (30 ml) canola oil

1 egg

4 oz (115 g) dark chocolate, coarsely chopped

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.

In a food processor, grind the oats into powder.

In a bowl, combine the oat powder, flour, baking soda, and salt. Set aside.

In another bowl, combine the brown sugar, butter, and oil with a wooden spoon. Add the egg and combine until smooth. Stir in the dry ingredients and chocolate. Chill the dough for 1 hour.

With a small ice cream scoop, make 30 ml (2 tablespoons) balls of dough. Place about 12 balls per baking sheet.

Bake, one sheet at a time, for about 7 minutes or until lightly browned all around. They will still be very soft in the centre. Cool completely on the baking sheet.

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