My favourite bulk cookie mix: The Mast Brother’s Chocolate Oatmeal Cookies

We had a cold snap overnight and as such I write this post in the lounge with our first fire blazing in the fireplace. It’s not too cold but my dad did call to see if we wanted to bail the farmhouse and stay there tonight. I laughed and put another log on.

Since writing last a lot has happened. Firstly, I had the “oh crap” moment of loving my home and realising I’m about to be gone from it the majority of the time with full time work. Secondly, I had the “oh crap” moment of realising that renovations are about to start and my place of serenity and comfort will be a construction site – it was at this moment I became a little more thankful for work both to get me away from the stress of renno’s and also the finances to survive! That said, I’m looking forward to the challenge of being an EA again despite the challenges. It won’t be easy but it will be fulfilling and if we’re living a life of less regrets, taking this job doesn’t run counter to our dreams, values or fulfilling them.

So, what’s all this got to do with Oatmeal Cookies?? Well, I’m glad you asked. Today we had the most “delightful parents of classmates who have become friends and will hopefully become better friends” for morning tea, which, in addition to taking cookies to the neighbours we met on Friday was enough of an excuse to try this recipe again. A couple of same same but different things though: the cold snap and lack of heating meant that my butter’s “room temperature” was still solid – which proved to be a bit of an issue… also, my oven is a fraction of the size of what my oven will be in the renovated house… which meant five trays of cookies in one after another and the first two batches being on the wrong height resulting in a far from perfect cookie. They were still rather edible though and I share the recipe with joy. It’s always been in my toolbox of cookies for when I need to make a few dozen and I’m responsible for eating my fair share today!

Chocolate Oatmeal Cookies, adapted from Mast Brothers Chocolate: A Family Cookbook


  • 250 grams of room temperature (!) butter
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups plain flour
  • 6 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea/himalayan salt
  • 4 blocks of green and blacks dark chocolate (400 grams) chopped
  • 2 1/2 cups rolled oats


  1. preheat oven to 350 degrees Fahrenheit / 175 degrees Celcius
  2. in a large bowl, cream butter and sugar
  3. add eggs, flour, cocoa, baking powder, baking soda and salt – combine
  4. add chocolate and oats and combine
  5. spoon cookie dough on a baking tray using heaped tablespoons (I use teaspoons if I want to make it go further
  6. bake for 12 minutes per tray (adjust to 9 minutes for teaspoon sizes)

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