Chocolate Chunk Oatmeal Cookies
By Mason Brooks
These chocolate chunk oatmeal cookies are deliciously soft and perfectly textured, boasting bits of oats that make each bite satisfying. Using rolled oats ensures a slower digestion and prolongs the satisfied feeling. Crafted with quality chocolate and finished with a hint of sea salt, these cookies are delightful for any occasion, whether it's breakfast, brunch, or a sweet dessert treat.
Ingredients
- •120 g unsalted butter (at room temperature)
- •210 g brown sugar
- •1 egg
- •1 tsp vanilla essence
- •130 g all-purpose flour
- •1 tsp salt
- •45 g oatmeal flour
- •1.5 tsp baking powder
- •120 g rolled oats
- •100 g chopped chocolate (can be dark or milk chocolate, or chips)
Instructions
- 1
Beat the butter and brown sugar until you have a creamy texture.
- 2
Add the egg and vanilla essence and beat again until creamy.
- 3
Add the salt, flour, oat flour, baking powder, and rolled oats and mix.
- 4
Finish by adding the chocolate chunks and mixing them in.
- 5
Form balls of 2 tbsp worth of dough between your hands and flatten them slightly.
- 6
Place them on a baking tray with silpat or baking paper, leaving about 3 fingers between the cookies.
- 7
Bake in a preheated oven at 180°C / 350°F for 10-15 minutes or until golden underneath.
- 8
Wait for them to cool down slightly before removing them from the tray.
- 9
Optional: top the cookies with extra chocolate and coarse sea salt when they come out of the oven.
