- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 535 kcal
Quick summary
“Rustic cookies prepared with whole oat flakes, melted butter, brown sugar, and dark chocolate chunks. The direct mixing method ensures quick preparation and results in a dense and textured dough, with a crispy golden crust and a soft, chewy center after the oven.”
What you need to know
- The thick rolled oats absorb the moisture of the liquids and provide support and structure to the dough.
- Brown sugar combined with melted butter produces caramelized notes and a chewy elastic texture.
- The use of a measuring spoon ensures identical portion sizes for homogeneous baking in the oven.
Ingredients
Main
- 1 cup of rolled oats
- 1/2 cup of brown sugar
- 1/2 cup of all-purpose flour
- 1/2 cup of melted butter
- 1 egg
- 1/2 cup of semi-sweet chocolate in pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking soda
- For a crispier texture, add 1/4 cup of chopped walnuts.
- If you prefer a sweeter cookie, add more brown sugar to taste.
- Try adding shredded coconut to the batter for a tropical flavor.
- The oven time may vary, so keep an eye on the cookies near the end of the recommended time.
- The cookies can be stored in an airtight container for up to a week.
Instructions
Principal
- Preheat the oven to 180 degrees Celsius and line the baking sheet with parchment paper.
- In a large bowl, mix the melted butter with the brown sugar until you get a homogeneous mixture.
- Add the egg and vanilla extract, mixing well.
- In another bowl, combine the wheat flour, baking soda, and rolled oats.
- Gradually, add the dry mixture to the wet mixture, stirring until all ingredients are well incorporated.
- Incorporate the chocolate pieces into the dough with a wooden spoon.
- With an ice cream scoop, place portions of dough on the baking sheet, leaving space between the cookies.
- Bake for about 10 minutes or until the edges are slightly golden.
- Remove from the oven and let cool for a few minutes before transferring to a cooling rack.
- Enjoy your warm oatmeal cookies!
Chef's tips
- Let the dough rest for ten minutes before portioning so the oat flakes hydrate slightly.
- Keep a distance of four centimeters between each portion on the baking sheet to allow thermal spreading.
- Transfer to a wire rack after five minutes of resting to avoid steam condensation at the base.
Variations
- Tropical Oat Cookies: add a quarter cup of unsweetened shredded dry coconut to the dry mixture.
- Crunchy Walnut Cookies: incorporate a quarter cup of coarsely chopped Chilean walnuts into the dough.
- Oat and Apple Cookies: add half a cup of finely chopped dried apple and a generous pinch of cinnamon.
Substitutions
- Rolled oats can be replaced by pressed oat flakes or fine flakes for a more compact dough.
- Melted butter can be swapped for extra virgin coconut oil melted in a warm bain-marie.
- The semi-sweet chocolate can be substituted with dark raisins or chopped dried prune pieces.
How to store
Store the cookies in an airtight container lined with paper towels for up to seven days at room temperature. To restore the crispy edges, place in the oven at 160°C for three minutes before serving.
Can it be frozen?
Freeze the molded dough balls on the lined baking sheet for two hours and store in airtight plastic bags for up to ninety days. Bake directly from the freezer in an oven at 180°C for twelve to thirteen minutes without thawing.
What to serve with
Combine with a cup of hot black tea, cappuccino with sprinkled cinnamon, or natural yogurt blended with red fruits.
Frequently asked questions
How to prevent the cookie base from burning before browning on top?
Use a heavy-bottomed baking sheet lined with parchment paper and position the oven rack at the middle height for balanced heat.
Why do cookies get soft as soon as they come out of the oven?
The sugars and butter are still melted and hot; As they cool on the baking sheet and wire rack, the structure solidifies.
Can I reduce the amount of sugar in the recipe?
Reductions of up to twenty percent maintain the consistency; cutting too much alters the spreading and leaves the texture dry.
Can I use oat flour instead of whole flakes?
The flour will make the cookie compact like cake; the whole flakes are responsible for the typical chewiness of the oatmeal cookie.
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