Cooking Instructions

• Heat oven to 350°F.
• Line two large cookie sheets with aluminum foil.
• In large bowl, combine oats, flour and baking powder.
• Add butter.
• Beat on low to medium speed of electric mixer until crumbly.
• Add powdered sugar, brown sugar, water and vanilla.
• Beat on low speed until dough forms.
• Divide dough in half.
• Place one-half on one cookie sheet; flatten with lightly floured hands into 13 x 9-inch rectangle, about 1/8 inch thick.
• Repeat using remaining dough and second cookie sheet.
• Bake 22 to 25 minutes or until golden brown, rotating cookie sheets after 12 minutes.
• Remove cookie sheets to wire racks.
• Sprinkle 1 cup dark chocolate pieces evenly over each large, warm cookie.
• Let stand 2 to 3 minutes.
• With spatula or knife, spread softened chocolate evenly over cookies.
• Sprinkle white chocolate pieces evenly over smooth chocolate on both cookies; let stand 2 to 3 minutes.
• With the tip of a knife, run through the white chocolate pieces, dragging them into the dark chocolate, making marble-like streaks.
• Sprinkle with gold dust, if desired.
• Cool completely.
• (Refrigerate 15 minutes to set chocolate, if necessary.) Remove large cookies from cookie sheet and peel off foil.
• Break each into 24 pieces.
• Store tightly covered in a cool place.

Cook Note:

Edible gold dust can be found at specialty baking stores.