Normally any Toblerone that makes it into my kitchen gets eaten long before it gets baked into something. I had to buy an extra bar just to make these chewy, oaty, chocolate-stuffed cookies, so that I would have some triangles for the way home.  

I know, I know, Toblerone is not what it once was. It's not a Swiss company anymore—instead it's owned by the American snack food behemoth Mondelez International (formerly Kraft). But there is something nostalgic and appealing about those perfect little pyramids. 

And it has an interesting and uniquely Bernese history.

I love an educational cookie.

In fact, there is so much interesting information about Toblerone that it warranted its very own post. Learn everything you always wanted to know—including its connection to Parisian cabaret dancers, Albert Einstein, and the University of Bern—here.

And if you can resist eating it on the way home, buy a bar and make these cookies. Or play it safe and buy two bars…

115 g butter, soft

100 g sugar

1 egg, room temperature

1 tsp vanilla extract or paste

100 g flour

1 tsp each baking soda and salt

120 g rolled oats

100 g Toblerone, chopped

In a large bowl, cream together the butter and sugar until fluffy. Add the egg and beat until fully combined. Stir in the vanilla.

In a separate bowl, mix together the flour, baking soda, salt, and toasted rolled oats.

Fold the dry ingredients gently into the wet. Then fold in the chopped chocolate.

Chill for about one hour.

When you are ready to bake

Preheat oven to 180 C / 350 F / gas mark 4.

Line a baking sheet with parchment paper.

Using a scoop dipped in water, form ping pong sized balls with your cookie dough, place them on the baking sheet, and press them down into discs.

Bake for about 15 minutes, or until you can smell them and the tops are just barely set.

Makes about 12 cookies.

• You can use milk, white or dark Toblerone. I have also doubled the recipe and used one bar of milk and one bar of dark. Yum.

• For best results toast the oats first (though you can skip this if you don't have time). Just pop them in the oven or in a dry frying pan over medium heat and roast until you can smell them and they darken slightly. Let them cool completely before you add them to the batter.

• If you don't have time to chill the cookie dough, it's ok—it just means the batter will be a bit stickier and more fiddly to form.

• Before flattening the cookies, dip your hands in cold water so the dough doesn't stick.