Chocolate and Cinnamon Oatmeal Cookies

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.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 793
• Protein: 11 g
• Carbs: 101 g
• Fat: 37 g

Ingredients

• 115 g Minimum butter sweet ( softened )
• 100 g Brown sugar ( packed )
• 50 g White sugar
• 1 piece Egg ( at room temperature )
• 1 tsp Vanilla extract
• 150 g Wheat flour
• 1 tsp Baking soda
• 1 tsp Cinnamon powder
• 1 pinch Fleur de sel
• 150 g Oat flakes
• 100 g Dark chocolate ( roughly chopped into chunks )

Instructions

1. Cream butter and sugars

   Work the softened butter with white and brown sugar. The mixture should become pale, smooth, and slightly fluffy.

2. Incorporate liquids

   Add the whole egg and vanilla extract. Whisk vigorously until the egg is completely absorbed into the fat base.

3. Mix dry ingredients

   Pour in the flour, baking soda, cinnamon, and sea salt. Mix with a spatula without overworking to avoid making the dough elastic.

4. Add texture

   Fold in the rolled oats and roughly chopped dark chocolate. The dough should be dense and sticky.

5. Baking

   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.

Chef's tips

• 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.

Storage

Store in an airtight metal tin for up to 5 days to preserve the contrast between the crunchy edge and the soft heart.