Chocolate and Cinnamon Oatmeal Cookies
Ingredients
- 115 gUnsalted butter (softened)
- 100 gBrown sugar (packed)
- 50 gWhite sugar
- 1 pcEgg (at room temperature)
- 1 tspVanilla extract
- 150 gWheat flour
- 1 tspBaking soda
- 1 tspCinnamon powder
- 1 pinchFleur de sel
- 150 gOat flakes
- 100 gDark chocolate (roughly chopped into chunks)
Method
Cookies with a crispy edge and a chewy center. The smell of caramelized brown sugar and warm cinnamon fills the room as soon as the oven opens.
- 1
Work the softened butter with white and brown sugar. The mixture should become pale, smooth, and slightly fluffy.
- 2
Add the whole egg and vanilla extract. Whisk vigorously until the egg is completely absorbed into the fat base.
- 3
Pour in the flour, baking soda, cinnamon, and sea salt. Mix with a spatula without overworking to avoid making the dough elastic.
- 4
Fold in the rolled oats and roughly chopped dark chocolate. The dough should be dense and sticky.
- 5
Shape balls the size of a golf ball. Space them out on a tray. Bake at 180°C. Remove when the edges are golden but the center still feels soft to the touch.
Frequently asked questions
How do you get this dish right?
- Don't overbake: cookies should look underdone in the center when you take them out, they firm up as they cool.
- Use high-quality butter; it's what provides the nutty flavor during baking.
How long does this dish keep?
Store in an airtight metal tin for up to 5 days to preserve the contrast between the crunchy edge and the soft heart.
