- Prep
- 20 min
- Cook
- 20 min
- Total time
- 40 min
- Yield
- 20-24 cookies
- Difficulty
- Easy
- Calories
- 200 kcal
Quick summary
“Homemade cookies with a golden crust and soft center that balance the fibrous texture of oats with generous drops of semi-sweet chocolate. A classic recipe that perfumes the kitchen in a few minutes.”
What you need to know
- The process of creaming the butter with the brown and refined sugars creates the emulsion that defines the soft texture.
- Baking soda acts by expanding the dough in the heat and ensuring golden and crispy edges.
- The gentle addition of fine oat flakes provides rustic support without making the dough heavy or dry.
Ingredients
Main
- g Unsalted butter, softened
- g Brown sugar, packed
- g Refined sugar
- unit Large egg
- teaspoon Pure vanilla extract
- g All-purpose flour, sifted
- g Fine rolled oats
- teaspoon Baking soda
- teaspoon Salt
- g Bittersweet chocolate chips
Instructions
Principal
- Preheat the oven and prepare the baking sheets: Preheat the oven to 180°C (350°F) and line two large baking sheets with parchment paper. Preheating oven beforehand ensures cookies bake evenly and perfectly, crucial for desired texture. The professional technique is to have everything ready before starting to mix.
- Cream the butter and sugars: In the bowl of the mixer, beat the softened butter with the brown and refined sugars at medium-high speed until you get a light and fluffy cream. This process incorporates air into the mixture, essential for the lightness and softness of the biscuits. The secret to this recipe is the correct emulsification of the fat and sugar.
- Add egg and vanilla: Add the egg and pure vanilla extract to the creamy mixture, beating well until they are completely incorporated. Scrape the sides of the bowl to ensure all ingredients mix harmoniously. This prevents lumps and ensures a uniform and tasty dough.
- Incorporate the dry ingredients: In a separate bowl, mix the sifted wheat flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet batter, beating on low speed just until incorporated. Do not overbeat the flour, so as not to develop the gluten.
- Add the chocolate chips: Remove the bowl from the mixer and add the chocolate chips to the dough. Gently fold with a spatula, ensuring they are well distributed throughout the batter. An even distribution ensures chocolate in every delicious bite. Use your spatula carefully.
- Form the cookies: With a small ice cream scoop or two tablespoons, make portions of dough and place them on the prepared baking sheets, leaving a 5 cm space between each one. Do not flatten the dough; it will spread naturally in the oven. This spacing is vital to prevent them from sticking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the center still feels slightly soft. The cookies will continue to firm up out of the oven with the residual heat. The most important tip is not to overbake to maintain the soft interior and ideal crispiness.
- Cool: Transfer the cookies from the baking sheets to a cooling rack after a few minutes, allowing them to cool completely. This step is crucial so they achieve ideal crispiness and hold their shape. Serve warm or at room temperature for the best flavor and texture.
Chef's tips
- Use butter in a malleable ointment consistency, never melted or hardened from the refrigerator.
- Reserve a third of the chocolate drops to press onto the balls before baking for a better look.
- Cool the dough balls in the refrigerator for 15 minutes before baking so the cookies don't spread.
Variations
- Add 60 grams of black raisins or chopped Brazil nuts along with the chocolate chips.
- Incorporate half a teaspoon of cinnamon powder into the flour mixture to confer a warm aromatic profile.
- Sprinkle flaky sea salt over the cookies immediately after removing the hot baking sheet from the oven.
Substitutions
- Semi-sweet chocolate chips can be replaced by milk chocolate or white chocolate chips.
- Fine rolled oats can be swapped for medium rolled oats for a finish with a pronounced texture.
- The brown sugar can be replaced with crushed demerara sugar maintaining the exact weight proportion.
How to store
Store the completely cooled cookies in a glass jar or closed tin at room temperature for up to 7 days. Add an apple peel to the container to keep the soft crumb moist without spoiling.
Can it be frozen?
The raw dough portions can be frozen shaped on a baking sheet for up to 3 months stored in a plastic freezer bag. Bake the cookies directly from the freezer at 180°C adding 2 minutes to the time.
What to serve with
Serve at afternoon tea accompanied by freshly brewed coffee, oat vegetable milk, or creamy cappuccino. It also pairs well as a crumbled base for desserts served with vanilla ice cream.
Frequently asked questions
Why did my cookies spread too much and become thin?
This occurs when the butter has been melted in excess or the dough entered the oven without prior refrigerated rest.
Can I substitute baking soda with baking powder?
Baking powder alters the texture, leaving the cookie fluffier like cake instead of dense and crispy at the edges.
Is it necessary to grease the baking pan with butter and flour?
Do not grease with flour; use parchment paper or a silicone mat to prevent the base from browning too quickly.
How to know if the cookie is already baked?
The edges should be firm and lightly golden, while the center is still soft and tender to the touch.
