Freeze 10 dollops (about 1/2 tsp each) of chocolate fudge sauce on a parchment lined baking sheet or plate.

In a bowl, whisk together oat flour, baking soda and salt; set aside.

Using electric mixer, beat together margarine, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla until smooth. Stir in Quaker Oat Flour until combined. Fold in chocolate and Quaker® Old Fashioned Oats. Cover and refrigerate for at least 1 hour or overnight.

Scoop out and divide dough into 10 balls. Flatten each one in between the palm of your hands and place one frozen dollop of frozen fudge. Shape and fold cookie dough over the fudge to create a seal. Place onto a baking sheet lined with parchment and gently press down until cookies are about 1 ½ inch. Repeat with all the dough.

Preheat oven to 350°F. Place on parchment paper-lined baking sheet, about 2-inches apart.

Bake for 10 to 12 minutes or until tops are set and golden around edges. Let cool on baking sheet for 5 minutes; transfer directly to rack. Let cool completely. (Can be stored in airtight container for up to 3 days.