How to make chocolate wheat cookies

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  1.After the butter is softened, use an electric mixer to beat it at low speed until it turns white in color, expands in volume, and looks a bit like butter.It only takes a minute or two to reach this state

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  2. Add the fine gauze sugar and continue to beat at medium-low speed.At this time, it will not be so easy to beat, and the butter will splash around the basin.Be patient and beat for about 4 or 5 minutes

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  3.Create the beaten eggs three times Pour into the butter, stir evenly every time before adding the egg liquid.There should be no separation of oil and water (like tofu dregs).If unfortunately the oil and water separate, add some flour or heat the butter over water and continue beating

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  4. Sift all the flour, baking soda, baking powder and salt and pour in the butter In the basin, mix well with a spatula or your hands.Do not stir in circles or over-mix to avoid the dough becoming chewy

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  5.Add chocolate and mix well.I used chocolate beans and just pour them in directly.If the chocolate is lumpy, it needs to be chopped

• 6.Add oatmeal and mix well, then put it in the refrigerator for a day or two
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  7. After taking it out of the refrigerator, roll the dough into a ball and flatten it.You can decide the size of the dough.If you like it to be big and chewy, roll it into a larger size.If you like it to be small and cute, make it bigger.Just roll it a little smaller and leave a wider gap, as it will expand when baked.Heat the oven up and down at about 150 degrees for 12-15 minutes.You have to figure out the temperature and time yourself