Crunchy Double Chocolate Cookies

Factor in the yum factor of toasted oats, the crunch of cacao nibs and plenty of chocolate and these cookies will become
a fast favourite. Great for the between-class dash or a late-night study session.

• ½ c. toasted old fashioned oats
• 2¼ c. all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. kosher salt
• 1 c. softened butter
• ¾ c. white sugar
• 1 ¼c. brown sugar
• 2 large eggs
• 1½ tbsp. water
• ⅓ c. cacao nibs
• 1 c. mini-chocolate chips (semi-sweet)
• 1 c. milk chocolate chips

Preheat the oven to 325°F.

INSTRUCTIONS

1. Line two baking sheets with parchment paper.
2. Cream together the sugars and the butter until fluffy.
   Mix in the eggs, vanilla and water.
3. Add in the baking powder, baking soda, salt and flour until mixture is combined.
4. Stir in the cacao nibs and the chocolate chips.
5. Using a cookie scoop or making tablespoonfuls, drop the dough onto the baking sheets. Give the cookie sheets a light tap before popping into the oven.
6. Bake the cookies for 13-15 minutes until golden brown.
   Turn the cookie tray around halfway through the baking time.

Let the cookies rest on the sheet for 10 minutes and place them on a cooling rack until completely cool.