Toll House Choco-Oat Rage
Yield
8 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| 1 ⅓ | cups |
rolled oats
quick or old fashioned |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
brown sugar, light
|
*
|
| ½ | cup |
walnuts
chopped, optional |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | ounces |
chocolate chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 315 | ml |
rolled oats
quick or old fashioned |
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar, light
|
*
|
| 118 | ml |
walnuts
chopped, optional |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
chocolate chips
|
|
Directions
In large mixer bowl, combine margarine, oats, flour, brown sugar, walnuts, eggs, and vanilla.
Beat 3 minutes at medium speed or until mixture is light and creamy.
Stir in 1 cup chips.
Spread batter in 8 inch square microwave safe baking dish ; cover dish with waxed paper.
Cook on high 4 minutes; rotate dish ¼ turn.
Cook on high power 4 to 5 minutes or until top of cake appears dry and bottom of cake is an even color.
Sprinkle remaining 1 cup chips over top of warm cake.
Let stand 10 minutes, then spread chocolate evenly over cake.
Cool directly on counter top.
Cut in serving pieces .
